White Chocolate and Macadamia Cookies

    (46)
    32 min

    If you like your biscuits or cookies to be crispy, bake longer. If you like them to be softer, leave the cookies on the baking tray for a few minutes before removing to cooling racks.


    45 people made this

    Ingredients
    Makes: 48 

    • 110g butter, softened
    • 100g caster sugar
    • 110g dark brown soft sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 200g plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 120g porridge oats
    • 175g white chocolate chips
    • 135g macadamia nuts, chopped

    Method
    Prep:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Preheat oven to 180 C / Gas 4. Grease or line 2 baking trays.
    2. In a large bowl, cream together the butter, caster sugar and brown sugar until smooth. Beat in the egg, then stir in the vanilla. Combine the flour, baking powder and bicarbonate of soda; stir into the creamed mixture. Mix in the oats, white chocolate and macadamia nuts until evenly distributed. Drop by teaspoonfuls onto the prepared baking trays.
    3. Bake for 10 to 12 minutes, or until edges are toasted.

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    Reviews & ratings
    Average global rating:
    (46)

    Reviews in English (39)

    by
    44

    This is an awesome cookie recipe! I admit I prefer it with my changes, but the basic recipe is really good. I read other reviews that it was a "skimpy" recipe, so I doubled it and made it with THREE eggs, added slightly less than 1/2 teaspoon of salt and used salted butter. The oatmeal I used was "Quick" and I also added one cup of dried cranberries to the doubled recipe. You could also use 1 cup chopped dried cherries instead. I used a medium size ice cream scoop to transfer the dough to the cookie sheet (I use a Silpat mat instead of a greased cookie sheet). The cookie baked perfectly at exactly 12 minutes...It was wonderfully soft in the middle and just slightly crispy on the outside edges. It had nice height to it, didn't spread out much and was a huge hit with everyone who tried it!  -  18 Jan 2008  (Review from Allrecipes US | Canada)

    by
    24

    I have gotten fabulous rave reviews on these cookies. The dough always seems a little dry, but just press it all together, throw them on the sheet, and they come out just terrific. I have made them about 6 times since I printed off this recipe 18 months ago. I am always asked for the recipe. If at high altitude, use a tad bit more leavening, and bake 1-2 minutes longer. I have also halved the dough after adding the nuts but before the chocolate, and made half with white choc, and half with semi sweet.  -  19 Oct 2002  (Review from Allrecipes US | Canada)

    by
    15

    It's a shame that the rating system only goes up to five stars, because these cookies seem to deserve more! I listened to the other reviewers and used 2 eggs rather than one and added 1/4 cup of flour. The dough was still dry and stiff, but when the cookies were finished baking, they were moist and perfect. These are sure to become a tradition in my house!  -  10 May 2002  (Review from Allrecipes US | Canada)

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