2/3 c. butter (10 tbsp. plus 2 tsp.), at room temperature
1/2 c. granulated sugar
1/2 c. packed dark brown sugar
1 lg. egg
1 tsp. vanilla
1 1/2 c. all-purpose flour
1 (3 1/2 oz.) jar macadamia nuts, chopped coarse (about 3/4 c.)
2 (3 oz.) bars white chocolate, chopped in 1/2 inch pieces

Heat oven to 325 degrees. Lightly grease two 17x14 inch cookie sheets. In large bowl, beat butter, sugars, egg and vanilla at medium speed until fluffy. Add flour until blended. Stir in nuts and chocolate. Drop by heaping tablespoonfuls 2 1/2 inch 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 (about 2 pounds). Per cookie, 194 calories.