Ingredients
1 cup (2 sticks) unsalted butter, softened
3/4 cup light brown sugar, packed
1/2 cup granulated white sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup white chocolate chips
1/2 cup butterscotch chips (or milk chocolate chips)
3/4 cup macadamia nuts, coarsely chopped
Instructions
1. Cream Butter & Sugars: In a large bowl, beat the softened butter, brown sugar, and white sugar together until fluffy and light (about 2 minutes).
2. Add Wet Ingredients: Beat in the eggs one at a time, then mix in the vanilla extract until fully incorporated.
3. Combine Dry Ingredients: Whisk together the flour, baking soda, and salt in a separate bowl. Gradually fold the dry mixture into the wet ingredients until a soft dough forms.
4. Fold Mix-Ins: Gently fold in the white chocolate chips, butterscotch chips, and chopped macadamia nuts.
5. Chill Dough: Cover and chill the dough in the refrigerator for at least 30 to 60 minutes (this prevents flat cookies and deepens the flavor).
6. Bake: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop large balls of dough (about 2-3 tbsp each) onto the pan. Bake for 10 to 12 minutes until the edges are golden brown and the centers are soft.
7. Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack.