These cookies are just delicious. The savoury nature of the macadamia makes them very moorish, so be careful! They are so good they don’t need much more of an introduction really! I have to thank Judy Harper for this recipe, but I have no idea where she originally sourced it from.

Makes 18

Ingredients
200g butter, softened
180g brown sugar
2 eggs
2 1/2 cups plain flour
1 cup macadamia nuts, chopped
1 cup milk choc chips
1 cup white choc chips

Method
Preheat oven to 180ºC.
Beat butter and sugar until pale and fluffy. Beat in the eggs and continue to beat until well combined.
Stir the flour through the butter mixture. Once combined add the macadamias and choc chips. The mixture is quite stiff so I find it easier to mix the nuts and choc chips through by hand than with a spoon.
Pull roughly 2 tablespoons of dough from the mixture and make a ball, it will be slightly larger than a golf ball but smaller than a tennis ball. Place of a baking paper lined tray and flatten slightly. Continue with the rest of the dough. You should get about 18, depending on the size of the cookies.
Bake for 12 minutes.
The cookies will keep well in an airtight container for several days…but they probably won’t last that long!

*For a variation you could use any combination of choc chips that you like, you might like to substitute the white choc chips for dark.

Cookies will make you a winner in the office any day.  We don’t have biscuits in the tea room at our work, so when someone comes in with a sweet treat to enjoy with tea or coffee they are a hero for at least a day.

They may not look too pretty, but, these cookies have oats in them, so I like to believe that by eating them I’m doing myself more good than if I was to pass them over. They are super quick to whip up, particularly if you’ve got an electric beater. The only tricky bit if you don’t have a mixer is creaming the butter and sugar until pale – but good for a work out. You deserve another cookie if you’re mixing by hand!

Start by preheating your oven to 180°C.

Ingredients
100g unsalted butter
50g caster sugar
75g brown sugar
75g plain flour
75g rolled oats
35g cocoa powder
½tsp bicarbonate of soda
1 tsp vanilla extract
1 egg
65g milk chocolate chips
65g white chocolate chips

Method

In the electric mixer beat butter and sugars until pale. This will take several minutes so while waiting sift together, in a separate bowl, the flour, bicarbonate of soda and cocoa powder. Add the oats and mix to combine.

Once the butter and sugar is thick and pale, with the mixer still going, add the vanilla extract. Once that is combined add the egg. Once combined add the dry ingredients on a slow speed. Remove the bowl and fold through the choc chips by hand until well combined.

On lined baking tray, dollops on balls of mixture (about 1 tbsp worth). Press them down only just slightly as the cookies will continue to flatten and spread while baking. Bake for 12-15 minutes. If cooked just right they will be slightly chewy…and DELICIOUS!

Recipe from September 2011 of Delicious.

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