Macadamia Nut Cookies


Preparation info

  • Difficulty


  • Makes



Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

Macadamia nuts and white chocolate — a win-win combination.


  • 250 g (9 oz/1 cup) unsalted butter, softened
  • 250 g (9 oz) caster (superfine) sugar
  • 350 g (12 oz/2⅓ cups) plain (all-purpose) flour
  • 50 g ( oz) baby oat flakes or quick oats
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • 1 teaspoon natural vanilla extract
  • 125 g ( oz) white chocolate, chopped (or 125 g/ oz white chocolate chips)
  • 125 g ( oz) macadamia nuts, chopped


The Dough

Using an electric mixer, beat the butter and sugar vigorously until light and creamy. Mix together the flour, oats, baking powder and salt. In a bowl, whisk the eggs with the vanilla.

Incorporate the dry ingredients into the butter–sugar mixture alternately with the eggs, mixing well after each addition. Finally, add the pieces of white chocolate and the macadamia nuts. Mix again. Shape into a ball, wrap loosely in plastic wrap and refrigerate for at least 1 hour.

Cutting and Cooking

Preheat the oven to 200°C (400°F/Gas 6). Divide the dough into 20 balls, place them on two baking trays lined with baking paper, leaving about 3 cm ( inches) between each, and bake them for about 9 minutes. The cookies should still be quite soft when they come out of the oven. Allow them to cool for at least 10 minutes at room temperature before serving.

Iced Coffee

See recipe.