I really like cookbooks from famous bakeries. They always use some new technique or ratio that I never see in recipes online, and they unashamedly own their copious use butter. There’s also something nice about having a physical cookbook – crumbs get stuck in the pages, well-loved recipes open easily, you can flip through the pictures until something jumps out – you don’t get any of that online.
Although I probably shouldn’t be talking about how great physical cookbooks are if I want people to keep reading my online blog… I promise to recommend good ones if you keep coming back!
This recipe came out of Milk & Cookies. If you’re a bakery that specializes in cookies, you better be good. Their different trick? Grind up old fashioned oats to add to the dough. Makes for a great final texture that isn’t actually an oatmeal cookie but has the flavor – I’m a huge fan.
Also, a quick note on white chocolate macadamia cookies. Whenever the law school puts out trays of dessert, one tray is always cookies. There will be chocolate chip (obviously), sugar (does anyone really like plain sugar cookies?), oatmeal raisin (the biggest insult to cookies I know), and white chocolate macadamia. I’m not really a white chocolate person, greatly preferring super dark chocolate when it’s available, but there’s something about the combination with macadamia nuts that I’m addicted to. I think of them as the vanilla version of chocolate chip cookies, and sometimes you just want vanilla, right?
Anyways, whether or not you agree with my brief cookie type analysis, these are excellent.
First, put the oats in a food processor and grind until fine. I only have a mini chop, so I did this in a couple parts. Combine the ground oats with the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.In a stand mixer, beat the butter on low speed to soften and then on medium speed for three minutes using the paddle attachment, until light and fluffy. Scroll back up. That first picture of butter? That’s 3 sticks of butter. I told you – copious amounts of butter are what separate the pros from the amateurs in cookie baking.
Next, add the sugar gradually while keeping the mixer running. Then do the same with the brown sugar. Beat until light and fluffy. Add the eggs, one at a time, beating until well combined after each addition and scraping down the sides. Another pro tip: if you wait to crack the egg until they were totally at room temperature, you’ll inevitably have a lot of trouble. Crack them while cold, then let them sit. Beat in the vanilla extract until incorporated.Add the flour mixture, a little at a time, and beat until just combined. Don’t overbeat this – you don’t want the cookies overly dense. Stir in the macadamia nuts and white chocolate chips.Drop the dough by the rounded tablespoon onto a cookie sheet sprayed with cooking spray.Bake at 350°F for about 10 minutes, or until edges are golden and top looks mostly dry. You want them a little chewy, so it’s OK if they’re a little soft!
Allow the cookies to sit on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.Store in an airtight container. This makes a ton of cookies, but I have no doubt that my classmates will help me with that problem.
White Chocolate Macadamia Cookies
- 2 1/2 cups (7 1/2 ounces) old-fashioned oats
- 2 cups (8 ounces) flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups unsalted butter, room temperature
- 1 cup (7 ounces) sugar
- 1 cup (7 ounces) light brown sugar
- 2 eggs, room temperature
- 1/2 tablespoon vanilla extract
- 2 cups white chocolate chips
- 2 cups macadamia nuts, chopped
- Grind the oats in a food processor until finely ground.
- Mix together the ground oats, flour, baking powder, baking soda, and salt in a small bowl. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter on low to soften and then on medium speed for 3 minutes until light and fluffy.
- Add the sugar gradually, beating constantly to combine. Then add the brown sugar and continue beating until light and fluffy.
- Beat in the eggs, one at a time, until incorporated.
- Beat in the vanilla extract.
- Beat in the flour mixture in small additions, mixing until only just combined.
- Stir in the macadamia nuts and white chocolate chips.
- Drop dough by the rounded tablespoon on greased cookie sheets. Bake at 350°F for 10 minutes or until cookies are brown on edges and mostly dry in the middle.
- Allow to cool for 5 minutes on pan before transferring to wire racks to cool completely.