Triple Nuts Raisin White Chocolate Cookies

Triple Nut White Chocolate Raisin Cookies

This Triple Nut White Chocolate Raisin Cookies is a nut-lover’s dream come true and I am one nut-lover! Who’s with me? WALNUT. PISTACHIO. MACADAMIA. YUM. YUM. YUM. I know there are those who do not appreciate nuts in desserts, like my sister, and I honestly do not understand her =p. Nuts add flavor and texture like no other plus they are super healthy!

Triple Nut Raisin White Chocolate Cookies

It’s been a looooong time since I last posted a recipe. The last one was my Tamarind Juice, a quickie recipe I shared last April. Time flies by so fast! I was really planning on sharing more recipes moving forward but didn’t plan on this Triple Nut White Chocolate Raisin Cookies. This is a stroke of delicious serendipity but one of our beloved tita’s requested for the recipe so here it is. She said it looks really delicious just like Mrs. Field’s, hihi. Thank you po =D! It certainly is yummy and will probably be even better than any store bought cookies. Nothing beats homemade-high-quality-ingredient-fresh-out-of-the-oven cookies, right? 

Looking back though, why didn’t I think about this? As I’ve shared on my Instagram (@fullyfreelylesley, follow me there if you haven’t ^_^), this recipe came about as I was cleaning our refrigerator and found out I still had nuts from a previous baking spree. I just decided then I’d whip up a cookie, use all the left-over nuts and add white chocolate chips and raisins because that’s what’s available. Of course, I also knew that white chocolate and raisins will work very very well with the nuts.

Now, let me talk a little about the recipe. Please note that the basis of the amount of nuts that I added is solely because of availability. I added as much because that was the amount of left-over nuts I had, Ha! =p Nothing scientific or intentional there but as they say: all’s well that ends well. And that’s the beauty of making cookies. You can add whatever you want and how much you want to. Of course, we just have to make sure that the dough will still be able to hold the add-ons =). If there’s one thing I’d change in this recipe, it would be to add more white chocolate and raisins next time, about half a cup more of each.

Also note that I did not soften my butter for creaming. I make my cookies this way. I find that it gives a better structure and texture. They bake prettier too! I also refrigerate my cookie dough before baking to give all the ingredients time to really absorb into each other. You can skip it if you’re in a hurry and don’t worry because it will still turn out delicious ^_<.

Triple Nut White Chocolate Raisin Cookies
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Cookie Batter
  1. 1 1/2 cups (338 g) Unsalted Butter (NOT softened)
  2. 2 1/2 cups (550 g) Light Brown Sugar
  3. 3 med (150 g) Eggs
  4. 2 1/4 cups (282 g) All-Purpose Flour
  5. 2 1/4 cups (282 g) Hard Wheat Flour (Bread Flour)
  6. 1 tbsp + 1 1/2 tsp Cornstarch
  7. 1 1/8 tsp Baking Soda
  8. 1 1/8 tsp Fine Salt
  1. 119 g Chopped Walnuts
  2. 73 g Chopped Pistachios
  3. 183 g Macadamia Nuts
  4. 1 cup (154 g) Raisins
  5. 1 cup (170 g) Mini White Chocolate Chips
  1. Cut 1 1/2 cup (338 g) butter into cubes
  2. Cream cold butter cubes with 2 1/2 cups (550 g) Light Brown Sugar starting on low speed and then on medium speed for 5 minutes
  3. Add in 3 med (150 g) Eggs one by one (about 1 minute mixing for each egg)
  4. Mix dry ingredients on a separate bowl: 2 1/4 cups (282 g) All-Purpose Flour, 2 1/4 cups (282 g) Hard Wheat Flour (Bread Flour), 1 tbsp + 1 1/2 tsp Cornstarch, 1 1/8 tsp Baking Soda, 1 1/8 tsp Fine Salt
  5. Sift in the dry ingredients onto the creamed butter
  6. Mix on low speed or by hand until half-blended
  7. Add 119 g Chopped Walnuts, 73 g Chopped Pistachios, 183 g Macadamia Nuts, 1 cup (154 g) Raisins, 1 cup (170 g) Mini White Chocolate Chips
  8. Continue mixing on low speed for not more than 20 seconds
  9. Optional but highly recommended: Transfer to a lidded container and refrigerate for at least eight hours (up to 48 hours)
  10. Preheat oven to 350 F or 180 C
  11. Scoop into imperfect balls (about 80 g each)
  12. Bake for 15 minutes
fully freely lesley

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