Macadamia Almond Chocolate Chunk
Use your favorite nuts in these thick, hearty, chunky cookies.
Servings 10
Cost 5
Ingredients
- 1 stick unsalted butter, cold, cut into chunks (114 grams)
- ½ cup light brown sugar, lightly packed (100 grams)
- ¼ cup granulated sugar (50 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- ⅛ teaspoon cinnamon can use more if desired**
- 1 cup all-purpose flour, spooned lightly into cup or weigh (125 grams)
- 1 cup oats, old fashioned
- ½ cup flaked or shredded coconut, sweetened or unsweetened
- 1 cup bittersweet chocolate chips or your favorite chocolate
- ½ cup roasted almonds, slightly heaping or 130 gram
- ⅓ cup roughly chopped macadamia nuts
- Optional: A handful or so of butterscotch chips
Instructions
- In the bowl of a stand mixer with a paddle attached, beat the butter until creamy. Add sugars and beat for about 3 more minutes, scraping the bowl often.
- Add egg and beat until just blended, then beat in vanilla, salt, and baking soda, scraping bowl.
- Add flour and mix at low speed until just blended. Stir in oats, coconut, chocolate, and nuts.
- Using a ¼ cup measure as a scoop, scoop up about 10 mounds of cookie dough and set on a plate lined with plastic wrap. Mold each mound into a compact ball and then flatten slightly. If dough is too soft to handle, chill it for about 14 minutes then shape the balls to make them more compact.
- When ready to bake, place on parchment lined baking sheets.
- Preheat the oven to 375 degrees.
- Bake the cookies at 375 for about 10 minutes, then rotate the pan and lower heat to 350. Continue baking for another 5 to 8 minutes or until they are browned.
Notes
You can leave the cinnamon out if you prefer. I normally don't like cinnamon in chocolate chip type cookies, but in this case a little tiny bit of it enhances the cookie. If you want a more pronounced cinnamon flavor the cookies are still good with up to ½ teaspoon.
