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Sugar Bowl Mix: Macadamia and white chocolate cookies

Sunday, January 23, 2011

Macadamia and white chocolate cookies

Macadamia nuts and white chocolate. A little salty, a little sweet. A perfect pairing.

Tim made these cookies from Alice Medrich's Chewy Gooey Crispy Crunchy cookie book. If you like to bake cookies, check it out. Every recipe we've made from this book has been delicious.

3/4 cup rolled oats
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter, melted and still warm
1/3 cup sugar
1/3 cup brown sugar
1/2 teaspoon vanilla extract
1 egg
1 cup dry-roasted salted macadamia nuts, coarsely chopped
1 cup white chocolate chips

Pulverize the oats in a food processor or blender until fine. Add the flour, salt, baking soda, and salt to combine.

In a large bowl mix the butter with the sugars and the vanilla and then whisk in the egg.

Stir in the flour mixture until everything is just moistened.

Stir in the nuts and the chocolate chips.

Tim rolled his dough into a ball, covered the ball with plastic wrap and then refrigerated it for 2 hours. But you can also leave it overnight.

Remove the dough from the fridge and scoop by the tablespoon on to a baking sheet lined with parchment paper.

Bake at 325 degrees until golden brown. About 13 to 15 minutes.

Find the easier to print recipe here.


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