Who doesn't love a good cookie from time to time? Sometimes, they're just plain necessary. My favourite type is the good old chocolate chip cookie - and the chips have got to be dark! (or a mixture of dark and white) But I do really enjoy a plain oat cookie from time to time as well, especially when time is of the essence! Here's a simple recipe for White Chocolate and Macadamia Oatmeal Cookies for when you fancy something a little bit different.
Confession: I have never once in my life eaten a cookie with a glass of milk - never ever. A cup of tea yes, but never milk. So the glass of milk you see in the photo? All for show. Are you giving me the side eye right now? Eep, I'm sorry! Despite this gaping character flaw, I do know what a good cookie tastes like! Honest!
Just a quick aside - Are you guys using Yummly yet? If you don't know what it is, here's a quick overview! Simply put, it's a super powerful recipe organisation website. If you find a delicious recipe anywhere on the web, you can save it in Yummly in your own personal 'recipe box'. From there, you can categorise your recipes (cookie recipes, perhaps?), view similar recipes, view nutritional content and make a shopping list so that you can easily get all the ingredients ready! You can easily 'Yum' recipes from any website by installing the Yummly bookmarklet right in your browser. Or you can click the orange 'Yum' button that you see at the top and bottom and to the right of every post here on Eat Love Eat. Give it a go! Anything that makes life simpler has got to be a good thing! And check out my publisher page to find all of my recipes in one place! Now...back to cookies!
These aren't a healthy cookie, they're just a cookie for cookie's sake. Sometimes you just need a butter-and-sugar-laden chocolatey cookie. Ok, so perhaps 'need' isn't quite the word, but I'm definitely a believer in an occasional indulgence. There's a time and a place for a 'healthified' dessert and there's a time and a place for a White Chocolate and Macadamia Oatmeal Cookie. This week, it's the latter. Oh yes, it has been one of THOSE weeks. You know what I'm talking about, right? Those weeks where your brain feels like it has given up working completely and you keep beating yourself up for your lack of productivity? Yep, that's been me this week. Hence no Wednesday recipe post! Which is ok. And to be honest, I'm still there. And it's ok. It's ok to just have an off week and eat a cookie. Who am I kidding, I've eaten at least seven. Today. Oops!
I know I can't be alone in this BMDS (brain-malfunction-demotivation-syndrome). I'm interested to know how you guys deal with it? Let me know below! I hope to share more about how I deal with this kinda stuff in the future. (Don't worry, it's not "curl up on the sofa stuffing face with cookies.")
These cookies are sweet but not too sweet (says me, lover of all things dark chocolate) and they're chewy and crunchy and a little bit caramel-y from the golden caster sugar. I would imagine that you could substitute some, if not all, of the caster sugar with soft light brown sugar if you wanted them to be a little bit more caramel-y and chewy. I haven't tested this theory though, so experiment at your own risk. Trust me, even the most seemingly simple baking recipe can go utterly wrong with just the smallest of tweaks. Happily though, these mishaps quite often result in unexpected victories (stay tuned!)
Have a wonderful, ideally cookie-filled, weekend! Why not check out these Easy Chewy Pumpkin Chocolate Chip Cookies too!
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If you make these cookies, snap a photo and tag it with the hashtag #eatloveeats on instagram so that I can see!
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White Chocolate and Macadamia Oatmeal Cookies
Equipment
Ingredients
- 110 g salted butter, (1 stick)
- 115 g sugar, (½ cup +1 tablespoon)
- 2 tablespoons golden syrup
- 60 g rolled oats, (½ cup)
- 115 g quick cook oats, (1 ¼ cups)
- 115 g plain flour, (¾ cup)
- 1 teaspoon bicarbonate of soda, (baking soda)
- 50 g macadamia nut halves, (⅓ cup) roughly chopped
- 150 g white chocolate chunks, (1 cup)
Instructions
- Preheat the oven to 180ºC (350ºF). Place the butter, sugar and golden syrup into a small saucepan and heat gently until the butter has melted and the ingredients have combined.110 g salted butter, 115 g sugar, 2 tablespoons golden syrup
- In a large bowl mix together the oats, flour and bicarb. Pour in the melted butter mixture and stir until well combined. Leave to cool for 10 minutes.60 g rolled oats, 115 g quick cook oats, 115 g plain flour, 1 teaspoon bicarbonate of soda
- After 10 minutes, the mixture will have cooled a little, but will still be warm. Stir in the nuts and most of the chocolate chunks - you may need to use your hands to get them incorporated. As the mixture will still be warm, the chocolate chunks will melt a little, but not completely. Roll the mixture into balls - you should get about 12. Place the balls onto a lined baking tray. Press the reserved chocolate chunks into the top of the balls.50 g macadamia nut halves, 150 g white chocolate chunks
- Bake for 10-12 minutes until lightly golden brown - you'll want to take them out when they still look slightly underbaked as they will continue cooking as they cool.
Notes
Nutrition
Naiomh says
I love white chocolate and macadamia nuts. Going to make these this weekend
Hana | Nirvana Cakery says
These look utterly scrumptious Sasha and I'm sure they taste pretty amazing too!
Sasha says
Thanks Hana! They're a bit too good if you know what I mean 😉
Michelle @ The Last Food Blog says
These look perfect Sasha! Everyone needs a cookie every now and again and I'll have mine with a coffee if that's ok 😉
Sasha says
Haha, ooh actually a cup of coffee sounds like a fantastic idea. Mmm wish I still had some leftovers!
LYNNE CURRY says
These cookies look like they have that ideal texture of crispy *and* chewy. I would love one with a cup of tea right now. (Yes, tea is better than milk, imho.)
I also have to say that I am so happy that you include weights in your recipes. Hooray for scales and quicker baking. (And grams, which are so friendly, even the math adverse!)
Sasha says
Aha another vote for tea! 😀 Oh I'm happy that you appreciate the grams - I'm from the UK so I grew up weighing out my ingredients (in both grams and ounces, but I agree, grams are friendlier!) I always measure out my ingredients in cups as well, for those who like to use them, but they never feel as accurate for baking! Although, I love using cups for volume measurements as it's so easy to do ratios. Hope you love the cookies, Lynne!