White-Chocolate-Chunk Macadamia Cookies

White-Chocolate-Chunk Macadamia Cookies
 
 2/3 cup Butter or margarine,  room temp
 1/2 cup Granulated sugar
 1/2 cup Dark brown sugar, packed
 1 large Egg
 1 teaspoon Vanilla extract
 1 1/2 cups All-purpose flour
 1 Jar (3.5-oz) macadamia nuts;
 2 Bars (3-oz) white chocolate, cut in pieces

Instructions:

Heat oven to 325ºF.  Lightly grease two 17x14-inch cookie sheets. In the large mixing bowl of an electric mixer, beat butter, sugars, egg and vanilla at medium-high speed until fluffy. Reduce mixer speed to low and add flour. Increase mixer speed gradually and beat just until blended. Stir in nuts and chocolate pieces. Drop dough by heaping tablespoonfuls 2-1/2 inches apart onto prepared cookie sheets. Bake 1 sheet at a time for 17 minutes or until edges of cookies are lightly browned and tops look dry. Cool on sheet on wire rack for 5 minutes. Remove to rack to cool completely. Makes 22 cookies.