White Chocolate Macadamia Cookies

Name: White Chocolate Macadamia Cookies
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 1 1/2 cups old-fashioned rolled oats; 1 1/2 tablespoons milk; 1 1/3 cups all-purpose white flour; 2 1/2 teaspoons vanilla extract; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 1 cup minus 2 tablespoons unsalted butter (1 3/4 sticks, slightly softened); 1 cup sugar; 1/3 cup packed dark brown sugar; 1/8 teaspoon almond extract; 8 ounces top-quality white chocolate (coarsely chopped); 1 1/3 cups coarsely chopped macadamia nuts (about 6 ounces); 1 large egg

Rich white chocolate macadamia nut cookie with a subtle hint of almond.

1h 0m

Medium

0 favorites

Ingredients

old-fashioned rolled oats 1 1/2 cups

milk 1 1/2 tablespoons

all-purpose white flour 1 1/3 cups

vanilla extract 2 1/2 teaspoons

baking soda 3/4 teaspoon

salt 1/4 teaspoon

unsalted butter (1 3/4 sticks, slightly softened) 1 cup minus 2 tablespoons

sugar 1 cup

packed dark brown sugar 1/3 cup

almond extract 1/8 teaspoon

top-quality white chocolate (coarsely chopped) 8 ounces

coarsely chopped macadamia nuts (about 6 ounces) 1 1/3 cups

large egg 1

Instructions

Step 1

Preheat the oven to 325 degrees F. Grease several baking sheets or coat with nonstick spray.

Step 2

In a food processor, process the oats in on/off pulses until ground to a powder. (Alternatively, grind the oats to a powder in a blender, stopping and stirring a number of times to redistribute the contents.)

Step 3

In a medium bowl, thoroughly stir together the ground oats, flour, baking soda, and salt; set aside.

Step 4

In a large bowl, with an electric mixer on medium speed, beat the butter until lightened, about 1 minute.

Step 5

Add the sugar and brown sugar and beat until very fluffy and smooth.

Step 6

Add the egg, milk, vanilla, and almond extract and beat until evenly incorporated.

Step 7

Beat or stir in the flour mixture until evenly incorporated. Stir in the white chocolate and macadamia nuts until evenly incorporated.

Step 8

Using an ice cream scoop or spoons, drop the dough onto the baking sheets in generous golf-ball-sized mounds, spacing about 3 inches apart. Or shape the dough into generous golf-ball-sized balls using well-greased hands. Pat the mounds or balls down slightly.

Step 9

Bake the cookies, one sheet at a time, in the middle of the oven for 12 to 17 minutes, or until the tops are pale golden and the edges are just lightly browned; be very careful not to overbake.

Step 10

Reverse the sheet halfway through baking to ensure even browning.

Step 11

Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 2 to 3 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.

Step 12

Store in an airtight container for up to 1 week or freeze for up to 1 month.