White Chocolate Macadamia-Oat Cookies
With a bounty of ingredients
for my cookie baking mission, I have no excuse but to take care of business at
hand. It’s not a difficult recipe but
not an easy one either considering I have to make a double batch- probably
three. Yeah I intend to fully sate Mr.
Cookie Monster Jr. or give him a stash to last a while. The recipe is adapted from my Almond Toffee
Crunch Cookies and after tasting one- I realized, it’s just as good.
White Chocolate Macadamia Oat Cookies
Ingredients:
1 cup
old fashioned oats
2 ¼
cups all-purpose flour
1 tsp
baking powder
1 tsp
baking soda
½ tsp
salt
2
sticks unsalted butter, room temperature
1 cup
(packed) light brown sugar
¾ cup
granulated sugar
3 extra
large eggs
1 tsp
pure vanilla extract
1 cup
toasted Macadamia nuts, chopped
1 cup
Ghirardelli Classic white chocolate chips
Directions:
1.
Preheat the oven to 325 degrees F.
2. Put
the chopped Macadamia nuts, old fashioned oats and chocolate chips in a bowl
and
sprinkle two tbsp flour
3. Line
baking sheet with parchment paper.
Whisk
together flour, baking powder, baking soda, and salt. Set aside.
4.
Using an electric mixer, beat the butter and sugars in a large bowl until
fluffy.
5. Beat
in the eggs and vanilla. Add the flour mixture and stir just until blended.
Stir in Macadamia nuts, old fashioned oats and chocolate chips.
6. For
each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch
apart (do not flatten dough. The cookies will flatten slightly on their own as they bake. Bake until the cookies are golden about 16 minutes.
7. Cool
the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and
cool completely.
NOTES: I freeze the dough for a couple of hours to make it firm. The dough tend to spread resulting in flat cookies when the dough is soft. I use a large ice cream scoop instead of regular spoon and the result is round, plump, chunky cookies.
NOTES: I freeze the dough for a couple of hours to make it firm. The dough tend to spread resulting in flat cookies when the dough is soft. I use a large ice cream scoop instead of regular spoon and the result is round, plump, chunky cookies.
For Mr. Cookie Monster Jr.
I asked Ms T for some feedback but didn't get much. Just that little brother didn't want to share his cookies. I pretty much anticipated that and baked extra for her and her girls.
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