I am a cookie fanatic and there are so many endless possibilities of combinations. These lovely cookies are a nice combination of nuttiness and sweetness. The oatmeal gives the cookie a bit more texture in each bite and pulsing the extra thick oatmeal assures that the cookie won’t be overwhelmed with the oatmeal flakes. And no one ever turns down a freshly baked love gift!
Makes 16-20 cookies:
- 1 cup flour (I love Bob’s Red Mill pastry flour)
- 1 1⁄2 cups extra thick oatmeal (Bob’s Red Mill)
- 1 stick unsalted butter, softened
- 1 cup golden brown sugar, firmly packed
- 1 large egg
- 2 teaspoons vanilla
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup roughly chopped toasted macadamia nuts
- 4 oz Ghiradelli white chocolate bar, broken in small chunks
Preheat oven to 325.
In a food processor, pulse the oatmeal about 10-12 times creating a chunky oatmeal flour.
In a bowl, combine pulsed oatmeal, flour, baking soda, baking powder and salt.
In a mixing bowl with paddle attachment, beat butter with sugar until smooth and creamy. Add egg and vanilla and blend well. Slowly add dry ingredients and mix on low to incorporate. Fold in macadamia nuts and white chocolate chunks.
Take a heaping tablespoon of batter and roll in the palm of your hand. Place on cookie sheets about 2 inches apart. Bake in oven for 10-12 minutes. Allow to cool on cookie sheet for 5 minutes. Transfer to cooling rack and allow to cool completely. Enjoy.
*Cookies can be frozen for 2 weeks in ziplock or stored in airtight container for 2 days.