Ingredients for Pineapple And White Chip Cookies
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How to Make Pineapple And White Chip Cookies
- Preheat oven to 350°F (175°C).
- Lightly grease or line cookie sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract.
- Stir in 1 cup crushed pineapple (drained) and 2 tablespoons pineapple juice.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon salt, and ¼ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped walnuts or pecans (optional) and 1 ½ cups white chocolate chips.
- Drop by rounded tablespoons onto the prepared cookie sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
27g
Fat
15g
Carbs
4g