This cookie is my son's favorite and I'm not afraid to say that this has become my favorite as well. The texture of the cookie is crispy on the edges but a bit chewy in the inner part. This recipe is taken from Alice Medrich's cookies book and I'm a fan of her recipes and when I make them, I'm seldom disappointed.
When I bake this, I'll put one in his lunch box so that he can enjoy a treat for his school lunch. He's getting very good at finishing everything I pack in his lunch box, so it's a joy to know that he's well fed :)
Makes about 36 cookies
¾ cup rolled oats
¾ cup unbleached all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted and still warm
⅓ cup granulated sugar
⅓ cup packed brown sugar
½ teaspoon pure vanilla extract
1 large egg
1 cup dry-roasted salted macadamia nuts, coarsely chopped
6 ounces chopped white chocolate
Pulverize the oats in the processor or blender until fine. Add the flour, baking soda, and salt and pulse to combine. Set aside.
In a large bowl, combine the melted butter with the sugars and vanilla. Whisk in the egg. Stir in the flour mixture just until all of the dry ingredients are moistened. Let the mixture cool for a few minutes if it is at all warm. Stir in the nuts and chocolate chips. Cover and refrigerate for at least 2 hours, and preferably overnight.
Preheat the oven to 325F. Position racks in the upper and lower thirds of the oven.
Remove the dough from refrigerator to soften. Scoop rounded tablespoons of dough and place about 2 inches apart on the ungreased pans. Bake until the cookies are deep golden brown, 13 to 15 minutes. Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking. Transfer the cookies to racks to cool. Cool cookies completely before storing or stacking. May be kept in an airtight container for several days.
Source: Chewy, Gooey, Crispy, Crunchy Melt-In-Your-Mouth Cookies by Alice Medrich
Macadamia and White Chocolate Chunk Cookies
Makes about 36 cookies
¾ cup rolled oats
¾ cup unbleached all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted and still warm
⅓ cup granulated sugar
⅓ cup packed brown sugar
½ teaspoon pure vanilla extract
1 large egg
1 cup dry-roasted salted macadamia nuts, coarsely chopped
6 ounces chopped white chocolate
Pulverize the oats in the processor or blender until fine. Add the flour, baking soda, and salt and pulse to combine. Set aside.
In a large bowl, combine the melted butter with the sugars and vanilla. Whisk in the egg. Stir in the flour mixture just until all of the dry ingredients are moistened. Let the mixture cool for a few minutes if it is at all warm. Stir in the nuts and chocolate chips. Cover and refrigerate for at least 2 hours, and preferably overnight.
Preheat the oven to 325F. Position racks in the upper and lower thirds of the oven.
Remove the dough from refrigerator to soften. Scoop rounded tablespoons of dough and place about 2 inches apart on the ungreased pans. Bake until the cookies are deep golden brown, 13 to 15 minutes. Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking. Transfer the cookies to racks to cool. Cool cookies completely before storing or stacking. May be kept in an airtight container for several days.
Source: Chewy, Gooey, Crispy, Crunchy Melt-In-Your-Mouth Cookies by Alice Medrich
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