2/3 c. butter (10 tbsp. plus 2 tsp.), at room temp.
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 jar (3 1/2 oz.) macadamia nuts, chopped coarse (about 3/4 c.)
2 bars (3 oz. each) white chocolate, chopped in 1/2 inch pieces

Heat oven to 325 degrees F. Lightly grease two 17x14 inch cookie sheets. In large bowl of electric mixer beat butter, sugars, egg and vanilla at medium-high speed until fluffy. Reduce mixer speed to low, add flour, increase mixer speed gradually and beat just until blended. Stir in nuts and chocolate. Drop heaping tablespoonfuls dough 2 1/2 inches apart onto prepared cookie sheets. 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).