Change to me, means something new, different and exciting. A change of place lends me to changes in thought, perceptions and feelings. Different and tasty food I’ve never experienced. Different people with interesting life stories from different parts of the world. Different clothes (and of course, shoes!) that haven’t seen the light of day in a while. Change means things are moving forward; different experiences are coming my way. There is beauty in seeing something different. It can even be a little magical.
But BEING different is a little more challenging. It can be frightening and at times really, really scary. Oh, and did I mention messy? Being different means giving up that security and safety that comes with “sameness.” Anyone deemed not cool in high school because they didn’t have the same Doc Martens, jelly bracelets, and Mondetta sweatshirt as the popular kids, knows what I mean (Did I just date myself?). Whether its circumstance (Ode to Eugenia right here) or by choice, being different is, well… different. It can be lonely when everyone else is at the playground with their kids and I’m not. I find it hard when I don’t identify with seemingly everyone else’s daily experiences. But I have my own, different experiences. I’ve learned to develop a thick skin when people question why I’m not the same, ie. when I’ll provide grandchildren for my parents, why I run so much, or how can I walk in those sky-high shoes. And I’m also developing courage to stand up for myself. I’m learning to embrace the not-being-ordinary. To see the magic in BEING different.
Besides, jelly bracelets were never cool anyway.
(You might question how this relates to the following recipe. But cookies without dark chocolate? Cookies with white chocolate? Which isn’t really chocolate. Now that really is different for me. But seize the day, carpe diem and all that; these cookies are gooooooood…. Give “different” a chance, and you’ll be amazed at how “not ordinary” can be transformative and amazing. That’s right, these cookies are transformative. To my waistline. I shall now go for a run.)
White Chocolate & Macadamia Nut Cookies
makes about 32 cookies
adapted from Honest Cooking
- 1 C butter at room temperature
- 3/4 C white sugar
- 3/4 C brown sugar
- 2 eggs at room temperature
- 1 Tbsp vanilla
- 3 C all purpose flour
- 3/4 tsp Kosher salt (if using table salt, use 1/2 tsp)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 C dried cherries
- 2 100g good quality, white chocolate bars chopped into pieces
- 1 C chopped, toasted macadamia nuts
- Sift together the flour, salt, baking powder and baking soda.
- In a large bowl, beat the butter until light and fluffy. Add in both the sugars and mix well. Add the eggs and vanilla, beating until just combined.
- Add in the flour mixture until just combined. Do NOT over beat the cookies at this point or they will be tough. As in not chewy.
- STIR in the cherries, chocolate, and nuts by hand.
- Refridgerate the dough at least four hours, up to 48 hours before baking.
- Preheat your oven to 375 degrees. Portion out the cookies and place on parchment paper lined baking sheets.
- Bake for 10-12 minutes until lightly browned.
To toast the macadamia nuts, spread on a baking sheet and bake for about 12-15 minutes, or until lightly browned at 350 degrees.
- Please don’t over bake the cookies. The cookies may not look done in the middle, but they are. They will set as they cool. If you over bake these babies, you will have a crunchy, dried out mess. You can go to the grocery store for ordinary, dried out, preservative filled cookies.