Macadamia nut cookies seem to be one of those exoticÂ cookies that you only buy in restaurants but don’t try to make at home. Not sure why I have never tried to make these before. They are treat whenever I buy them so why not try to make them at home. Macadamia nuts are the nuts that my grandma would receive from my aunt who lives in Hawaii. Or when my aunt would visit, she would bring us a box of the chocolate covered nuts. I can still picture the box. So maybe the nut has a good memory for me that has a grip on my psyche. Now the nuts can be found in most grocery stores so the allure is now gone. I asked my middle son what he thought of the nut thinking that he would think it was cool, he simply said all he knows is that they get stuck in his braces. That should their new marketing slogan!
Cookies have never been presented in such a lovely format before! I loveÂ how the sections of the cookbook are divided:Â Crispy, Crunchy, Chunky, Gooey, Flaky and Melt-In-Your-Mouth. Picking you favorite cookie in this cookbook will be like picking your favorite child….impossible. If youÂ only bake a cookie that is on the back of the bag of chips, it is time to expand your cookieÂ baking skills.Â The cookbook offers such curious creations like “Whole Wheat Hazelnut Cookies with Currants and Cacao Nibs” or “Salted Peanut Toffee Cookies”. This cookbook just might make my Top 10 list for the year!
The Ruling: Of course everyone loved them!Â Â Usually Macadamia nut cookies are so sweet and buttery. This recipes has a decreased amount of sugar and butter. You don’t miss all that butter and sugar since I think it highlight the salty nuts and sweetness that the white chocolate chips offer. The addition of pulverized rolled oats gave the cookies a nice texture. I challenge you to make this just once. The recipe calls for it to chill in the fridge overnight…..I bet you can’t do it.
Macadamia And White Chocolate ChunkÂ Cookies, page 138
- Â 3/4 cup (2.5 ounces) rolled oats
- 3/4 cups (3.375 ounces) unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoons salt
- 8 tablespoons (1 stick) unsalted butter, melted and still warm
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 1 cup dry-roasted salted macadamia nuts, coarsely chopped
- 1 cup white chocolate chips, or 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 325 degrees F. Position racks in the upper and lower thirds of the oven.
- Remove the dough from the refrigerator to soften. Scoop rounded tablespoons of dough and place about 2 inchesÂ apart on the ungreased or lined 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. For unlined pans, use a metal spatula to transfer the cookies to racks to cool; for lined pans, set the pans or just the liners on the racks. Cool the cookies completely before storing or stacking. May be kept in an airtight container for several days.
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa SchmalenbergerÂ operates her business as I Did it with MS. Simplicity.Â She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .Â Need to contact MS. Simplicity privately, you can email her at firstname.lastname@example.org.Â For daily organizing tips find the MS. Simplicity fan pageÂ here.
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