White chocolate chunk macadamia cookies
Yield: 40 servings
• ¾ cup lightly packed very fresh dark brown
sugar
• ½ cup quick (1-minute) oats
• ⅓ cup granulated sugar
• 1¾ cup all-purpose flour, spooned in and
leveled
• ½ teaspoon baking soda
• ½ teaspoon salt
• 8 ounces (2 sticks) unsalted butter, slightly firm • 2 tablespoons light corn syrup
• 1 large egg
• 2 teaspoons vanilla extract
• 8 ounces fine-quality white chocolate, cut
into ¼- to ½-inch pieces
• 1½ cups coarsely chopped macadamia nuts
Directions:
1. Position the shelves in the upper and lower thirds of the oven. Preheat the oven to 375 degrees.
2. Place the brown sugar, oats and sugar in the bowl of a food processor fitted with a steel blade and process 2½ to 3 minutes, stopping occasionally to pulse. The oats must be finely ground.
3. In a medium bowl, sift together the flour, baking soda and salt. Set aside.
4. In the bowl of a stand mixer fitted with a paddle attachment, mix the butter and corn syrup together on medium-low speed, mixing until smooth and creamy, about 1 minute. Add the oats-sugar mixture in 3 additions and beat for 2 minutes. Add the egg and
vanilla and beat for 1 minute. Scrape down the bowl as needed.
5. Reduce the mixer speed to low, add the dry ingredients one-half at a time, and mix just until blended. Using a large rubber spatula, fold in the white chocolate pieces and macadamia nuts.
6. Drop 1½-inch mounds of dough (about the size of a large walnut) onto cookie sheets, about 3 inches apart. Scrape down the size of the bowl occasionally to ensure even distribution of the chocolate chips and nuts. Bake for 10 to 12 minutes, or until the edges begin to turn golden brown. To ensure even baking, toward the end of the baking time rotate the pans from top to bottom and from front to back. Do not overbake.
7. Cool cookies on baking sheets for 2 minutes. When they are firm enough to handle, transfer to cooling racks.
Per serving: 204 calories; 13g fat; 4g saturated fat; 17mg cholesterol; 3g protein; 21g carbohydrate; 7g sugar; 1g fiber; 50mg sodium; 17mg calcium
—Recipe from “Great Cookies” by Carole Walter