I was recently given a copy of Martha Stewart’s Cookies book and was excited to try one of the recipes. The pictures are gorgeous and the recipes are categorized by cookie texture rather than flavor – which is a neat idea as I gravitate towards gooey or chewy cookies and she picks out which might be best for me to try first!
I have wanted to make white chocolate macadamia cookies for a while now as I have had some macadamia nuts in my pantry. While I didn’t find a traditional white chocolate macadamia cookie, I did find a cookie recipe in her book that I thought I could adapt. It was the White Chocolate-Chunk Cookie – but it had a bunch of extra mix-ins I wasn’t thrilled about so I tweaked the recipe. I think the addition of the oats to the white chocolate macadamia cookie makes it nice and chewy and gives it a slightly different texture than the traditional version. It's kind of fun!
Recipe (Adapted from Martha Stewart’s Cookies )
- ½ cup softened butter
- ¼ cup sugar
- ¼ cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 cup flour
- ½ tsp baking powder
- ½ tsp baking soda
- a pinch of salt
- 1 cup old fashioned rolled oats
- ¾ -1 cup roughly chopped macadamia nuts
- 1 cup white chocolate chips or chopped white chocolate
Preheat the oven to 350F. Cream together the butter and both sugars. Once combined add the egg and vanilla and incorporate into the butter mixture. Add the flour, baking soda, baking flour, and salt and mix until just combined. Lastly mix in the oats, macadamia nuts, and white chocolate.
Scoop rounded tablespoonfuls onto a parchment lined baking sheet. I used a cookie scoop. Bake for 9-11 minutes until the edges of the cookies are just turning golden brown.