When I scored a bunch of macadamia nuts, the first thing that popped to mind is white chocolate macadamia nut cookies. But was the white chocolate even necessary? Regular chocolate must go fine with macadamia nuts, because I ate an entire box of chocolate covered macadamia nuts and it was delicious.
I adapted reigning dessert queen Smitten Kitchen’s white chocolate oatmeal cookies to chocolate macadamia oatmeal cookies. As usual, I cut the sugar severely, reasoning that the chocolate chips would add back precious bits of sweetness. The result? The flavors of the toasted sea salt macadamia nuts shines through with the chewy earthiness of rolled oats, flaked wheat, and nuggets of Nestle chocolate goodness.
I had some leftover from my granola adventures — I will write about them someday — and used half rolled oats and half flaked wheat. The texture was a little chewy for my liking, but my friends (and my sister’s friends) liked them. Their bottoms were a pretty golden brown by fourteen minutes.
Initially, I added half a cup of chocolate chips, but then topped the cookies off with an additional chip or two.
Chocolate Chip Oatmeal Macadamia Cookies
ADAPTED from Smitten Kitchen
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
1/2 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 old-fashioned rolled oats
1 cup of flaked wheat (or double up on the oats)
3/4 cup of macadamia nuts
3/4 cup of chocolate chips
Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Combine flour, baking powder, baking soda, and table salt in a medium bowl.
Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats, flaked wheat, chocolate chips, and macadamia nuts and mix until well incorporated.
Divide dough into 24-27 equal portions, each about 2 tablespoons. Place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness.
Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.