I received an email a few days ago. The subject line read “Library Notice”. The email started off like this “Dear MRS. TAVARES: 4 DAY OVERDUE NOTICE (please do not reply to this email). Our records indicate”…
Blah, blah, blah… you get the picture. The book in question was Alice Medrich’s Chewy gooey crispy crunchy melt-in-your-mouth cookies. I should have known as soon as I walked out of the library with it that 21 days was obviously not going to be enough time for me to get my fill of this book.
So now while I go out a buy my own copy, I’ll leave you with my interpretation of one the treasures in this book.
White Chocolate Macadamia Chunk Cookies
Author: Adapted from Chewy Gooey Crispy Crunchy by Alice Medrich
Serves: 16-20 Cookies
Ingredients
- ½ cup rolled oats
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 stick unsalted butter, room temperature
- ⅓ cup granulated sugar
- ⅓ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 cup dry-roasted salted macadamia nuts, roughly chopped
- 1½ cups white chocolate chips
Instructions
- Grind oats in a food processor until they are the consistency of flour.
- In a medium bowl whisk together ground oats, flour, baking soda, and salt.
- In the bowl of a stand mixer cream butter and both types of sugar until light and fluffy.
- Add vanilla and egg and stir on low speed just until combined.
- Remove bowl from stand and stir in chopped macadamia nuts and white chocolate chips.
- Transfer dough onto a piece of plastic wrap. Wrap tightly and refrigerate overnight.
- When ready to bake cookies, preheat oven to 350 degrees F and line two cookie sheets with silicone mats or parchment paper.
- Remove cookie dough from refrigerator and let it sit out for 2-3 minutes. Scoop 8-10 1½ tablespoon sized scoops (scoop size #30) onto each of the prepared cookie sheets. Bake cookies one sheet at a time for 12-15 minutes or until edges are golden brown. Let cookies rest on cookie sheets for 2-3 minutes then transfer to a cooling rack.
- Allow cookies to cool completely before storing in an airtight container.
{ 8 comments… read them below or add one }
Oh, I know those notices. I was so glad when my library finally let me renew once online without having to return the book first. Your cookies look so good, and I love that you can see the chunks of macadamia and white chocolate. I actually own this book but obviously I haven’t made nearly enough of the recipes from it since I have not tried this one.
These look quite worth the overdue fees!
They remind me of the Sausalito cookies by Pepperidge Farms. I tried making a similar version myself. Delish!
Everytime I see a macadamia nut in a cookie, I just want to bite right in. No exception here.
These sound awesome! Yum!
Those look fab! I used to love white chocolate macadamia cookies but haven’t had one in forever.
My absolute favorite cookie! These are the read deal!
Ooh, boy…oatmeal cookies with white chocolate chunks sound so tempting. And I do have a bag of Macadamia nuts in my freezer….I think I’ll be baking this weekend!
Yum, macadamia nuts are awesome. Definitely a favourite of mine. I particularly like them with white chocolate too. I recently made some cupcakes with white choc and macademia and added a berry frosting to stop it being over sweet.