1 cup butter or margarine, softened
1½ cups sugar
½ cup firmly packed brown sugar
2 eggs
3¼ cups self-rising flour
12 ounces white chocolate, coarsely chopped
6 ounces macadamia nuts, coarsely chopped

Preheat oven to 325°F.  Lightly spray cookie sheets with non-stick vegetable spray.

In a large mixing bowl, cream butter and sugars until lightly and fluffy.  Add eggs, one at a time, beating well after each addition.  Add flour, stirring until well blended.  Stir in chocolate and nuts.  Drop, 2-inches apart, by heaping teaspoonfuls onto prepared cookie sheets.  Flatten cookies slightly.

Bake 12 to 15 minutes or until lightly browned.  Remove from cookie sheets; cool completely on a wire rack.

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