This is a decadent cookie recipe that has so much to love! I love the malted milk in the recipe and it all tastes perfectly delicious with the butterscotch, white chocolate and macadamia nuts. You can enjoy these with a cold glass of milk or even a cup of tea. They freeze well, so you can pack them up in a ziplock if you don’t plan on eating or sharing right away.
Makes about 36 cookies
- 2 sticks unsalted butter, softened
- 2 cups light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 3 teaspoons pure vanilla extract
- 3 cups flour (I love Bob’s Red Mill pastry flour)
- 1/2 cup malted milk powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups butterscotch chips (I use ghiradelli)
- 4 oz white chocolate bar, broken in chunks
- 1 1/2 cups roughly chopped salted macadamia nuts
Directions: Preheat oven to 325. In a medium bowl, whisk together the flour, malted milk powder, baking soda, baking powder, and salt and set aside. In the bowl of a stand mixer, beat sugars and butter together until quite creamy, scraping down bowl with a spatula as needed. Beat the eggs in one at a time, blending after each egg. Next add the vanilla and mix to incorporate. Mix in flour mixture with speed on low. Once incorporated, add the butterscotch chips, white chocolate chunks and nuts. Take a heaping tablespoon of dough, roll in the palm of your hand and place cookies about 1 1/2″ apart on a baking sheet. Bake cookies for about 12 minutes, until golden brown and tops begin to crackle slightly. For a crispier cookie, leave in another 2 or 3 minutes. Remove from oven and allow to cool for about 5 minutes, before transferring to a rack to cool completely. Enjoy!