Macadamias add some crunch to these chewy cookies, while brown sugar and vanilla extract bring out notes of caramel. Recipe courtesy of Nielsen-Massey Vanillas.
Cream the butter, brown sugar, and vanilla extract in a mixing bowl using an electric mixer on a medium speed until fluffy. Add the eggs one at a time, mixing after each addition. Add the flour, baking soda, salt, cream of tartar, and cinnamon and mix well. Stir in the macadamia nuts. Chill for 2 hours.
Preheat the oven to 350 degrees F. Coat an insulated cookie sheet with nonstick cooking spray.
Shape the dough into 1-inch balls and place on the prepared cookie sheet. Bake until golden brown, 15 to 18 minutes. Cool on a wire rack.