I’m not a huge macadamia nut fan, but throw it in buttery, chewy dough filled with shaved white chocolate and white chocolate chunks . . . and you will see me eating one after another until I realize I should probably stop after downing half a dozen.
Since the overexposed photo set of these cookies, does not quite show off the goodness of these bad boys – I will say, that after polling my co-workers which three cookies they like best of mine, the most popular answer was these over my chocolate chip cookies and oatmeal pretzel cookies.
I decided to share these afterRussell of Endless Simmer asked me for a white chocolate macadamia cookie recipe. Well nothing like mulit-tasking, so I got baking and decided that these would also be used for my portion of the cookie swap.
For The Great Cookie Swap I received a sweet and savory cookie, Rosemary Shortbread from Elizabeth; Neiman Marcus’s Classic Chocolate Chip Cookies from Erin; a sweet and salty combo cookie, Salted Cashew Cookies from Laura.
If you didn’t participate this year in the cookie exchange, I would encourage you to do so next year. There’s nothing like receiving goodies in the mail from a cookie Santa. Thank you Elizabeth, Erin and Laura for my delicious cookies and thank you to Lindsay and Julie for organizing such a great event!
To participate in next year’s event, click here for more information and to get on the mailing list.
A few notes:
- For a chewy cookie all the way through, drop the temperature to 350 degrees F and bake for approximately 12-14 minutes or until just golden around the edges.
- For a crisp edge and chewy center cookie bake as directed – at 375 degrees for approximately 10 minutes.
- If you’ve been following my cookie kick since back in August, then you know I’ve been primarily using roasted salted nuts, rather than regular nuts. Two reasons for this (1) You can bypass the toasting (if you don’t use roasted nuts, make sure to toast them for maximum flavor). (2) The roasted salted nut variation allows for a sweet and salty combo that my friends, family and most people I know love so much-in other words, give it try if you haven’t already.
White Chocolate & Macadamia Nut Cookies
Makes 3 dozen 2 ½ in. cookies | Preparation: Heat oven to 375 degrees F. Line bakesheet with parchment paper.
- 2 cups Old Fashion Oatmeal
- 2 cups flour
- 1 bag (12 oz.) Ghirardelli Chocolate, plus 8oz. white chocolate
- 10 oz roasted and salted Macadamia nuts
- 1 cup butter (2 sticks), melted
- 1 cup granulated sugar
- 1 cup brown sugar, slightly packed
- 1 egg plus 1 egg yolk
- 2 tsp vanilla
- ½ tsp salt
- 1 ½ tsp. baking soda
- 1 ½ tsp. baking powder
- Place oatmeal in a food processor or blender and pulse until oatmeal resembles granola like mix (some of it will end up like powder from being at the bottom). Add in flour into oatmeal and pulse to combine. Set aside.
- Place 12 oz of chocolate into a food processor or blender and pulse to a coarse ground; transfer to a bowl and set aside. Place macadamia nuts into food processor or blender and pulse into small c chunks. Add in white chocolate and whisk to combine.
- Add white chocolate and macadamia nut mixture to flour and oat mixture and whisk to combine. Set aside.
- Add granulated sugar, brown sugar and butter to a bowl and beat on medium high until well blended. Add in egg, egg yolk and vanilla and continue to beat on medium high for two minutes. Turn mixer up to high and beat for an additional two minutes. Add in salt, baking soda and baking powder and continue to beat on high for about 3 minutes or until fluffy. Switch mixer speed down to low and gradually add dry ingredients and beat until just combined.
- Drop 1 heaping tablespoon an inch apart onto parchment lined bakesheet and bake for 10-12 minutes. Remove cookies from oven and transfer to wire rack to cool.
- To store cookies place them in an airtight container.