Australia is just reaching the end of summer and the stone fruit season, so now is the time to make the most of baking with the last of the plums. And plum slice is just the ticket. Actually, I lie. Not about the slice… it’s not the end of summer – it’s well and truly autumn (or fall, whatever you wish to call it). But there is still some nice stone fruit, and still some nice weather.
There are some times in life when less is more. Like with Justin Bieber. But generally speaking, I err on the side of more.
Let’s think about white chocolate and macadamia cookies, sure, that’s good. But now let’s think about white chocolate and macadamia and coconut AND oat cookies? Better.
You know what I don’t get? The four Ingredients or less phenomenon. I get especially mad when one of those ingredients is a jar of korma sauce. That’s not an ingredient. That’s a jar of korma sauce.
It’s not that I think simplicity is bad. Home cooking is good cooking. (My the view is nice from up here on my soap box.) The books annoy me because I like to put A LOT of ingredients in. And I don’t like it when people actively encourage others to put less in.
So when a girlfriend gave me her mum’s recipe for white chocolate and macadamia cookie with LOTS of stuff in. I knew it was going on the blog.
125 grams butter, softened
1 cup brown sugar
2 teaspoons vanilla
1 cup plain flour
1/2 cup SR flour
1 cup macadamia nuts (about 100 grams), chopped
1 cup coconut
3/4 cups oats
1 cup (200 grams) white chocolate chips
Preheat your oven to 200C, line a couple of baking trays with baking paper.
Cream the butter and sugar with electric beaters in a large bowl. Or, soften the butter in the microwave (on defrost!) then beat them together by hand with a whisk if you don’t have beaters. Mix in the vanilla essence and gradually add the egg, beating well.
Add both types of flour, your chopped macadamias, coconut, oats and chocolate chips. Fold in to the batter until well combined. You’re not really in danger of over mixing them, so make sure you get all those flour pockets out. The mixture will look quite crumbly.
Roll into balls, then squish them in your hand or with a fork when they’re on the tray. These cookies don’t spread so you need to help them out during this phase.
Bake for 10 minutes, turning the tray around half way through. They’re done when the bottom of them is just turning brown. They’re nice soft, so don’t overcook. Cool on a wire rack.
Makes: 30 cookies
Healthy? 170 calories a cookie.
Gluten free? No, I haven’t tried with this recipe.
Storage: In an airtight container. Then take them to work and win friends.