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White chocolate and macadamia nut cookies

White chocolate and macadamia nut cookies

I have absolutely no qualms whatsoever about telling you, right now, that this recipe is not my creation. No sirree Bob! I can create wonderful stews, vegetarian lasagnes, even muffin recipes from scratch now I have 2 years’ blogging / recipe creation under my belt, but cookie recipes – proper, chewy, Americam cookies – I am OK with the fact that I’m still inexperienced in this area. I’m English, after all, and these are an acutely American thang. I believe, to be a proper Bree Van Der Kamp domestic goddess, you have to have these types of homemade treats in your repertoire! Therefore I bring you a recipe by Sally’s Baking Addiction, a US blog that offers loads of these types of sugary goodies with gorgeous photography too. I haven’t adapted her recipe, simply left out the molasses as I didn’t have any in. I just think they are so worth sharing with an English audience. Boy are they good; I took a bite to take the shot, and it took ALL of my pretty nonexistent willpower not to scoff the lot (just about to eat dinner, and I am a good girl). Expect several adaptations of this recipe in the coming months…

Try them, you’re gonna love ’em.

Serves: 18 cookies (thereabouts, if you make them the same size as here)
Prep time: 15 minutes
Cook time: 10-12 minutes (plus 30 minutes chilling time)
Total time: 1 hour

115g butter (I used salted, the salt beast that I am!)
150g dark brown sugar
115g granulated white sugar
1 egg
2 teaspoons of vanilla extract
140g porridge oats
125g plain flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
100g white chic chips or chunks
100g macadamia nuts


  1. Using a hand held whisk – or just gold old brute strength – cream your two sugars and softened butter together until smooth. 
  2. Add your egg and beat again. Now the vanilla extract. Mix again. 
  3. Tip in your flour, oats, salt, baking powder, cinnamon and mix again – I used the electric whisk but it’s a stiff mixture so it’s maybe a good idea to go quickly in with your hands. Add most of your chocolate and nuts (save some to top the cookies with, for aesthetic reasons purely!) and, gently, fold in to distribute evenly. 
  4. Chill the stiff dough mixture in the fridge for 30 mins or until ready to use. 
  5. Preheat oven to 170C. Line a large baking tray with baking parchment. 
  6. Using a dessert spoon, take out a large spoonful (about 1 1/2 tablespoons) and roll into a ball using your hands. Place them 2 inches apart (I did two batches of 9), and bake for 10-12 minutes. They do look soft when you take them out, but this is what you want – that chewy underdone texture. Enjoy with children and lots of chilled, full fat milk. 

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