Saturday, December 30, 2006

White Chocolate Chunk Macadamia Cookies

Copyright 2003, Carole Walter
Great Cookies
3/4 cup lightly packed very fresh dark brown sugar
1/2 cup quick (1-minute) oatmeal
1/3 cup granulated sugar
1 3/4 cups all-purpose flour, spooned in and leveled
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, slightly firm
2 tablespoons light corn syrup
1 large egg
2 teaspoons pure vanilla extract
8 ounces fine-quality white chocolate, such a Lindt Swiss Classic White, cut into 1/4- to 1/2-inch pieces
1 1/2 cups coarsely chopped macadamia nuts
1. Position the shelves in the upper and lower thirds of the oven. Heat the oven to 375 degrees.
2. Place the brown sugar, oatmeal, and granulated sugar in the work bowl of a food processor fitted with the steel blade and process 2 1/2 to 3 minutes, stopping occasionally to pulse.The oatmeal must be very finely ground.
3. In a medium bowl, strain together the flour, baking soda, and salt. Set aside.
4. In the large bowl of an electric mixer fitted with a paddle attachment, mix the butter and corn syrup together on medium-low speed, mixing until smooth and creamy, about 1 minute. Add the oatmeal-sugar mixture in three additions and beat for 2 minutes. Add the egg and vanilla and beat for 1 minute longer. Scrape down the bowl as needed. Reduce the mixer speed to low, add the dry ingredients one-half at a time, and mix just until blended. Using a large rubber spatula, fold in the chocolate pieces and the macadamia nuts.
5. Drop 1 1/2-inch mounds of dough, about the size of a large walnut, from the tip of a tablespoon onto cookie sheets, about 3 inches apart. Scrape down the side of the bowl occasionally to ensure even distribution of the chocolate chips and nuts. Bake the cookies for 10 to 12 minutes, or until the edges begin to turn a golden brown. To ensure even baking, toward the end of baking time rotate the pans top to bottom and front to back. Do not overbake.
6. Remove the cookies form the oven and let stand for 2 minutes. Using a thin metal spatula, carefully loosen. When firm enough to handle, transfer to cooling racks.
Store in an airtight container, layered between strips of wax paper, for up to 5 days. These cookies may be frozen.

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