It’s Monday. My Monday started with this video. Not as awesome as the morning they played this video or this video first thing in the morning. Actually, the Hanson morning was pretty fun. I was not a fan when it came out, but now it is just plain fun. I had a very productive day today and got so much stuff done. Last night I made cookies for someone that my husband works with. He specifically requested White Chocolate Macadamia cookies. I was really excited to try making them and then they were so good. So I just had to share them.
I really am not a fan of white chocolate chips. I decided to buy a big chunk of white chocolate and break it into chunks for the cookies. I hated doing it because it is not really a fun task, but when the cookies were done I was so glad I did.
The cookies are buttery, sweet, and crunchy while still being a little chewy. It is my perfect cookie. I hope everyone who go to try them enjoyed them today!
White Chocolate Macadamia Cookies
Prep Time: 15 minutes
Cook Time: 8-12 minutes
Ingredients (4-6 dozen cookies)
- 2 sticks butter, softened
- 3/4 cup granulated sugar
- 1 cup brown sugar, not packed
- 2 teaspoons vanilla
- 2 eggs, room temperature
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 1/2 cups blended oatmeal (About 3 cups rolled oats unblended)
- 2 cups flour (can use whole wheat)
- 3/4 pound white chocolate cut into chunks
- 6 ounces macadamia nuts
In the food processor or Vitamix flour canister, blend oats into a fine flour.
In a 350 degree oven, toast the macadamia nuts for 2-5 minutes or until slightly brown on a baking sheet.
Cream the butter and sugar in a stand mixer or electric hand mixer. Add vanilla and eggs. Beat until fluffy. Add salt, baking powder, and baking soda. Beat to incorporate. Slowly add flour and blended oats. Beat to combine. Add chocolate chunks and beat until evenly dispersed.
Roll into balls and store in a plastic container. Store in the refrigerator for at least 2 hours.
Heat oven at 375 degrees.
Place on an ungreased baking sheet. Bake at 375 for 8-12 minutes. Remove from the oven and place on a cooling rack. Allow to cool about 2 minutes before removing them from the pan.