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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Great American Cookies White Chunk Macadamia   
    Categories: Cookies, Copycat   
         Yield: 16 Cookies   
      
       1/2 c  Butter; softened   
         1 c  Brown sugar   
       1/2 c  Coconut flakes;   
              - finely minced   
         1    Egg   
         1 tb Milk   
         1 ts Vanilla   
     1 1/2 c  Flour   
         2 ts Baking soda   
       1/2 ts Baking powder   
       1/2 ts Salt   
         8 oz Solid white chocolate;   
              - cut into chunks   
         1 c  Macadamia nuts; chopped   
      
     When Arthur Karp shared his grandmother's favorite chocolate chip   
     cookie recipe with Michael Coles, the business partners knew they had   
     a hit on their hands. They opened their first Great American Cookies   
     store in 1977 in The Perimeter Mall in Atlanta, Georgia. Now with   
     more than 350 stores in the chain, these cookies have quickly become   
     a favorite, just begging to be cloned. The chain bakes the cookies in   
     convection ovens at the low temperature of 280?F for around 16 to 17   
     minutes. But since most of us don't have convection ovens and may   
     have a hard time getting the oven temperature to this odd setting, we   
     have made some adjustments. Just be sure, when you remove the cookies   
     from the oven, that they appear undercooked and only slightly browned   
     around the edges. This will give the cookies the perfect chewy   
     texture when they cool.   
      
     Cream together the butter and sugar in a large bowl with a mixer on   
     high speed.   
      
     Add the coconut, egg, milk, and vanilla and mix well.   
      
     In another bowl combine the flour, baking soda, baking powder, and   
     salt.   
      
     Add the dry mixture to the wet mixture and mix until dough forms. Mix   
     in the white chocolate and macadamia nuts.   
      
     Preheat oven to 300?F while you let the dough rest for 30 to   
          60    minutes in the refrigerator.   
      
     Measure out about 2-1/2 tb dough and form a ball. Drop each ball of   
     dough onto an ungreased cookie sheet about 3" apart and bake for 12   
     to 14 minutes. Do not overbake! Cookies should come out of the oven   
     appearing slightly browned, yet undercooked. When cooled the cookies   
     will be soft and chewy like the original.   
      
     Recipe FROM:    
      
   MMMMM   
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