2/3 c. butter or margarine (room temperature)
1/2 c. sugar
1/2 c. dark brown sugar
1 large egg
1 tsp. vanilla
1 1/2 c. all-purpose flour
1 (3 1/2 oz.) jar Macadamia nuts, chopped coarse
2 (3 oz.) bars white chocolate, chopped in 1/2-inch pieces

Heat oven to 325°. Lightly grease two 17 x 14-inch cookie sheets. In large bowl of electric mixer, beat butter, sugars, egg and vanilla at high speed until fluffy. Reduce mixer speed to low. Add flour and increase mixer speed gradually and beat just until blended. Stir in nuts and chocolate. Drop heaping tablespoonfuls of dough 2 1/2-inches apart. Bake 1 sheet at a time, 17 minutes or until edges of cookies are lightly browned and tops look dry. Cool on sheet on wire rack 5 minutes. Remove to rack to cool completely. Makes 22.