Macadamia Nut Cookies
April 27, 2016
For Mother’s Day, I chose this Macadamia Nut Cookie to celebrate the fun me and my family had in Hawaii back in the 70’s. Photographs of the trip show my sunburn. The juicy pineapples and macadamia nuts were memorable. I NEVER knew what a pineapple was until I sat at the Tiki Bar (with my parents) and watched the bartender cut the prickly fruit into bite size pieces. I ate so much pineapple that I had open blisters in my mouth, no joke.
I ate just as many macadamia nuts. At that time, they were sold in tiny blue cans, and we bought them by the caseload. I ate macadamia nuts all day. My mom too. We still talk about those crunchy, toasty and salty nuts, the way they seemed juicy.
This Macadamia Nut Cookies pays homage to those good times, where everything seemed abundant and free; where travel expanded our outlook, and grounded us as a family. Happy Mother’s Day Mom! I love you – you know I do. You were (and still are) the most fun and adventurous mother.
I found this wonderful cookie recipe in Alice Medrich’s Chewy Gooey Crispy Crunchy Melt in Your Mouth Cookies. Thanks Alice!
The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.
Ingredients
- 3/4 cup 70 grams 3.4 ounces rolled oats
- 3/4 cup 94 grams 3.4 ounces bleached all purpose flour
- 1/2 tablespoon 1/2 tablespoon 1/2 tablespoon baking soda
- 1/4 tablespoon 1/4 tablespoon 1/4 tablespoon salt
- 8 tablespoon (1 stick) 113 grams 4 ounces unsalted butter, melted and still warm
- 1/3 cup 65 grams 2.30 white sugar
- 1/3 cup 72 grams 2.5 ounces packed, light brown sugar
- 1/2 tablespoon 1/2 tablespoon 1/2 tablespoon pure vanilla extract
- 1 1 1 egg
- 1 cup 127.5 grams 4.5 ounces dry-roasted salted macadamia nuts coarsely chopped
- 1 cup 170 grams 6 ounces white chocolate chips or 6 oz chopped white chocolate
Instructions
MISE EN PLACE FOR THE COOKIE DOUGH
- See The Finer Cookie’s article on How to Mise en Place.
- Measure the oats and put into the bowl of the food processor or blender.
- Combine the flour, baking soda and salt into a small bowl and set aside.
- Melt the butter and keep warm.
- Combine the melted butter and two sugars in a bowl and set aside.
- Crack the egg into a small bowl and add the vanilla.
- Measure the macadamia nuts and chop coarsely. If the nuts aren’t salted, salt them liberally.
- Measure and chop the white chocolate (if you aren’t using chips)
ASSEMBLING THE COOKIE DOUGH
- Pulverize the oats in a food processor or blender until fine. Add the dry ingredients and pulse to combine.
- Whisk the egg into the sugar mixture.
- Stir the flour/oat mixture into the sugar/egg mixture just until all of the dry ingredients are moistened.
- Let the mixture cool for a few minutes if it is at all still warm.
- Stir in the nuts and white chocolate.
- Cover and refrigerate for at least 2 hours and preferably overnight
BAKE THE COOKIES
- Preheat the oven to 325F.
- Line 2 trays with parchment paper.
- 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 inches apart prepared trays. Don’t place more than 9 cookies to a tray, as they will spread quite a bit.
- Sprinkle a few more grains of salt over the cookie dough if you’d like.
- Bake at 325F for about 13-15 minutes, until cookies are golden brown. Rotate the pans halfway through the baking time to ensure even baking.
- Transfer the cookies to a rack to cool completely
NOTE: If you prefer a slightly chewy and soft cookie, bake them a little less. The longer you bake them, the crunchier they will be when they cool.
- Labels
- Kids,
- Nut and Seed,
- Quick and Easy
