Macadamia & white chocolate cookies
Oaty brown-sugar cookies with macadamias and white chocolate. Makes 40
Chewy brown-sugar cookies loaded with roasted macadamia nuts, white chocolate chunks, oats and coconut. A bakery favourite that is easy to make at home.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 20
Ingredients
- 4 ½ oz buttersoft
- 3 tsp vanilla essence
- 5 ½ oz brown sugar1 cup
- 4 ½ oz plain floursifted
- 2 ⅓ oz self-raising floursifted
- 1 ¾ oz rolled oats¾ cup
- 5 ½ oz macadamia nuts1 cup, roasted and chopped
- 7 oz white chocolatechopped
- 2 ½ oz desiccated coconut1 cup
- ¼ cup milk¼ cup
- ½ tsp bicarbonate of soda
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Heat the oven to 350°F (325°F fan) and line baking trays.
Step 2: Beat the 4 ½ oz butter, 3 tsp vanilla essence and 5 ½ oz brown sugar until light and fluffy.
Step 3: Fold in the 4 ½ oz plain flour, 2 ⅓ oz self-raising flour, 1 ¾ oz rolled oats, 5 ½ oz macadamia nuts, 7 oz white chocolate, 2 ½ oz desiccated coconut, ¼ cup milk and ½ tsp bicarbonate of soda.
Step 4: Shape tablespoons of mixture into 40 balls.
Step 5: Place 3 cm apart on the trays and flatten slightly.
Step 6: Bake for 12–15 minutes until light brown. Cool the cookies on the trays.
15 min
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 3 g
- Carbs
- 25 g
- Fat
- 17 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does macadamia & white chocolate cookies take?
- About 35 minutes in total: 20 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of vanilla essence?
- Vanilla extract, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Basque burnt cheesecake
This crustless cheesecake was created in the early 1990s at La Viña, a pintxos bar in the old town of San Sebastián (Donostia) in the Basque Country, and is now famous around the world. It's baked very hot so the top caramelises almost black and the sides rise and crack, while the middle stays soft and creamy, almost runny. There's no base and no water bath, and the rough, rustic look is the point: it's lined with crumpled baking paper. La Viña uses a spoonful of wheat flour; cornflour does the same job and keeps it gluten free. Chef's tip: take it out of the oven while the centre still wobbles like a soft set custard; it firms up as it cools, and if it looks set in the oven, the middle will be dry instead of creamy.
Spanish
Almond cookiesOat, coconut and almond cookies
A big batch of crunchy cookies with rolled oats, coconut, chopped almonds and chunks of cooking chocolate. For a change, use cashew nuts instead of almonds.
Reform tortaWalnut meringue chocolate cake
Belgrade pastry shops have sold reform torta since the early twentieth century, and it is still the cake Serbian families bring out for birthdays, weddings and the slava. Three thin layers of walnut meringue, crisp at the edge and chewy inside, are stacked with a dense chocolate butter cream made with egg yolks cooked over steam until thick. It is very rich, so cut thin slices and serve with strong coffee. The usual slip is beating the butter into a chocolate mixture that is still warm, which melts it and splits the cream; let it cool to room temperature first. Chef's tip: assemble the cake the day before; overnight in the fridge the meringue softens a little and the cake slices cleanly with a hot knife.