This week started with good intentions. I was looking through my recent entries thinking, “Hmm, what haven’t I written about recently? I’ve got to keep it new! Keep it fresh! Give the people what they want!” As I perused my recipe index, with this in mind, I noticed a certain kind of baked goodie that had been neglected for two. whole. months. Cookies! Here is where my good intentions turned selfish…once again.
My internal commentary started like so: “I can’t believe I haven’t given readers any new cookies to munch on in TWO months…I should fix that this week! I owe it to them.”
However, the more I brainstormed about the perfect recipe to fix the problem with, the commentary started to sound like: “Gosh, I love cookies. Like, really love cookies. I should blog about them more often…maybe for the whole month of April!”
And, that, friends, is how April turned into The Bread and Breakfast’s Official Cookie Month! Now, I know some of you calendar savvy folk are rolling your eyes, knowing that National Cookie Month isn’t until December. But, hey! Some guy got away with establishing Christmas in July, so why can’t I have my own cookie month in April? Plus, since April is a month with FIVE weekends, it’s the perfect month to start a series like this!
To start the month off right, we’re making a classic: White Chocolate Macadamia Oatmeal Cookies. These guys have the perfect balance of crispiness, softness, sweetness, and saltiness. Not to mention, like all my other cookies, they’re as big as your head! Without further ado, let’s kick this month off and get started!
Here we’re using my favorite oatmeal cookie base. It’s very similar to the base I used when making these Cherry Chocolate Oatmeal Cookies, but it has a bit more butter and a few less tablespoons of add-ins. This way, they’ll spread out just a tad more than those other guys did. Like with any other cookie recipe, we’ll start with our dry ingredients. In a medium bowl, combine your oats, flour, cinnamon, baking soda, baking powder, and salt. Normally, I’d have you sift your flour, but with an oatmeal cookie, we’re not going to be too worried about your dry ingredients being light and airy.
Then, in a stand mixer, combine the butter, brown sugar, and white sugar. I try to throw brown sugar in whenever I can, because it gives a different kind of sweetness to baked goods. The molasses taste goes great with oatmeal and white chocolate, so there will be a larger amount of brown sugar in this recipe than white granulated sugar.
Once your butter is creamed with the sugars, add in the egg and vanilla. The dry ingredients will follow, being incorporated in small batches.
Last but not least, throw in that chocolate and those nuts!
I’ve said it before, and I’ll say it again (like, next week), this dough needs to chill the heck out. Right now, it’s too soft to work with and will melt out into quite a flat cookie if baked too soon.
After at least two hours in the fridge, you can shape your cookies! I tend to go for the three-ouncers, but you can surely make them smaller. Just be sure to adjust your baking time later on.
These bad boys will bake in a 325 degree oven for 16-18 minutes, or until they begin to look golden brown along the edges. The center might still look a bit undone, but that is okay, as they’ll continue to cook on the pan after being removed from the oven.
And there you have it folks; a classic to start this month off right. These White Chocolate Macadamia Cookies kick the regular old oatmeal up a notch.
Next week, we’re making up for past mistakes…and preparing for Easter! Until then, stay tuned and stay hungry!
- ¾ cup unsalted butter, room temperature
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- 1 egg, room temperature
- 2 teaspoons vanilla extract
- 1 2/3 cups old fashioned oats
- 1 cup all purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon cornstarch
- ¼ teaspoon salt
- ½ cup+ white chocolate
- ½ cup+ macadamia nuts
- Optional: an additional tablespoon of each add in to decorate with
- Cream butter, brown sugar, and white sugar on medium speed until smooth.
- Add egg, and mix until combined.
- Add vanilla, and mix until combined.
- In a separate bowl, combine the oats, flour, baking soda, baking powder, cornstarch and salt.
- On medium speed, slowly add dry ingredients to wet ingredients, ensuring they are well combined.
- Stir in white chocolate and nuts until mixture is uniform.
- Chill dough for at least 2 hours, preferably overnight.
- On a parchment lined pan, scoop balls of dough measuring 3 ounces in weight. Press down down.
- Optional: Press a few pieces of the add-ins onto the tops of each cookie.
- Bake cookies at 325 degrees for 16-18 minutes, until the edges are slightly golden brown.
- Let cool on the pan for 5-10 minutes before removing to wire racks.