Sunday, November 08, 2015

Macadamia Nut White Chocolate Oatmeal Cookies

Hello Nom-ember.

It's the time of the year again. Where the year end feasting begins. It's the month of birthdays. And soon, Christmas and New Year's Day will come chasing too.

Macadamia Nut White Chocolate Oatmeal Cookies

Spent the weekend eating, and oh yeah, baked a strawberry shortcake for the Dad's birthday tomorrow. I've used the cake recipe three times now and I've yet to post the recipe up. It's an extremely soft and moist cake that whenever I am baking a birthday cake, I unconsciously gravitate towards it. I need to post the recipe up soon, and also move on to other recipes. Soon, I promise.

Okay, let's talk cookies. I love cookies. Who doesn't? I love crunchy cookies, the crunchier the better. I am not a fan of soft cookies in general. These cookies are crunchy, but have a slight soft chewy texture in the middle (especially more so when eaten warm outta the oven).

Oh and they are sweet. Because, like any good cookie, it contains sugar in it to give you a good sugar-high rush. Of course, it's also chockful of other yummy bits - such as macadamia nuts (YUM), white chocolate chunks and oats.

I made a batch, and shared them with friends because you know, it's always good to share the calories right. I mean, if you can't be skinny, just make your friends fat too. I mean, who refuses homemade cookies right? ;)

Om nom nom

Macadamia Nut White Chocolate Oatmeal Cookies (adapted from Sally at Sally's Baking Addiction)
(makes 30 cookies)

115g unsalted butter, softened to room temperature
150g dark brown sugar (or light brown)
50g granulated sugar
1 large egg, at room temperature
2 tsp vanilla extract
1 tbsp (20g) dark molasses (*I omitted)
140g rolled oats
125g all-purpose flour
½ tsp ground cinnamon
½ tsp baking soda
¼ tsp salt
¾ cup (120g) white chocolate chips
¾ cup (100g) chopped macadamia nuts

Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and mix on high until combined. Set aside.
In a separate bowl, toss the oats, flour, cinnamon, baking soda, and salt together. Add to the wet ingredients and mix on low until combined. Fold in the white chocolate chips and macadamia nuts. Dough will be thick. Chill the dough for 25-30 minutes in the refrigerator.
Preheat oven to 160C. Line two large baking sheets with parchment paper or silicone baking mats.
Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. (*I pressed a few extra white chocolate chips and nuts onto the tops of the cookies for aesthetic reasons.)
Bake for 10-11 minutes until very lightly browned on the sides. The centers will look very soft. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cover cookies and store in airtight containter for up to a week (if they even last that long). The cookie dough freeze well, up to 3 months.

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