Cookies can be prepped and baked within an hour and that is good enough for me to leave a decent ‘snack’ on the counter for when the mood strikes.
Variety is important, if not for grampy it is for me. So this week I made a ‘loaded’ chocolate chip cookie — to be exact a chocolate chip macadamia nut cookie – something a little different.
When I’m adding in an additional ingredient I like to use a tried a true recipe for the cookies. That way I’m sure that the ingredient changes or additions will not affect the results and the cookies always bake up perfectly.
This week’s recipe is adapted from the ever-popular ‘Neiman Marcus’ cookie recipe. I halved the recipe since it does yield a large number of cookies.
- 2½ cups oatmeal
- 1½ cups AP flour
- ½ cup white whole wheat flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 cup unsalted butter, room temperature
- 1 cup brown sugar
- ½ cup coconut sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 cup chopped macadamia nuts (or use your favorite)
- 1½ cups dark chocolate chips
- 1 cup white chocolate chips
- Preheat oven to 375 degrees. Line cookie sheet with parchment paper or silpat.
- Add the oats to a food processor or blender and grind to a fine powder. Add to a large bowl and whisk in the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer add the butter and sugar and beat until light and fluffy - 2-3 minutes.
- Scrape down the sides of the bowl and add in one egg at a time, beat well after each addition and then mix in the vanilla extract.
- On low speed slowly add in the flour mixture, mixing just until all the flour is well incorporated.
- Add in the nuts and chocolate chips and gently mix together with a spatula.
- Using a cookie scoop or tablespoon, drop dough 2 inches apart on cookie sheet. Bake in preheated oven for 10-12 minutes just until the edges are lightly browned and set on the outside but the middle may look a bit undone.
- Remove from the oven and let cool 3-4 minutes on the cookie sheet then transfer to wire rack to cool completely.
This recipe has a lot of chocolate chips which is how we like them, but I did think that this time it was a bit much. You can reduce the white and chocolate chips by 1/4-1/2 of a cup each if you wish.