Nestled into a tiny nook in the corner of the kitchen of my parents’ house sits a shoddy convection oven. Place a piece of bread inside (potato sandwich bread to be specific), twist the knob to high, and an hour later you may return to find a faintly golden browned toast. And that’s if you’re lucky. Atop the dud electronic, sits a package of cookies. While they are most definitely from Costco, the residual heat from the oven below warmed them up to a faux homemade fresh-from-the-oven temperature.

Three types of cookies line up in rows within the container: chocolate chip, oatmeal raisin, and white chocolate macadamia nut. Oooh, those white chocolate macadamia cookies. They are so good. They’re sweet from the milkiness of white chocolate, crunchy and nutty from the thick macadamia nuts, and doughy in the centers—the sign they were under-baked to perfection.

This recipe for white chocolate macadamia cookies brings me right back to my parents’ kitchen, nibbling on Costco cookies “fresh” off the top of the convection oven. Though, these are even better than I remember, as homemade most often seems to be. They have crispy edges and soft chewy centers. Buttery and sweet with an even spread from a pre-bake chill. I think it is the addition of a dash of almond extract that makes them reminiscent of birthday cake batter too (Skillet cookie birthday cake, anyone?).

This makes a big batch of white chocolate macadamia cookies, nearly three-dozen 2 1/2-inch cookies. You could save half the dough in the freezer for a future craving if you’re so inclined. Mix up a batch and enjoy fresh from the oven, warmed to perfection, no shoddy convection oven required.

Not a white chocolate fan or craving more cookies? Why not give these triple chocolate cookies a try. Or, my favorite M&M cookies are always a winner.