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.
- 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
- 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.