Among the many things that I baked during the Easter weekend, cookies were a surplus in my house. There were people around to eat and there was more time in my hands than I normally have. Cookie baking I always find is the most convenient. The ingredients are mostly there at home, shelf life is not a major concern, everything is mixed together in a single bowl and therefore less washing up and once you get a hang of things, results are more or less consistent.
I made these cookies before Easter and photographed them along with the Melting Moments. More than half the job was done. But along came a few more desserts and I almost forgot about these. I realise as I write that I have a huge backlog of posts.
Fridays are mostly ‘cookie days’ for me. I love to bake two or three varieties all at once. On weekends, I enjoy bringing a platter on the table with tea or coffee. That way everybody has a choice and it’s exciting. Who doesn’t like options?
These cookies have 3 of my favourite things in the world- caramel, white chocolate and macadamia nuts. Almost sounds like dessert! They taste fancy too. There is no egg in the recipe and therefore a rich buttery base. But that doesn’t stop me from indulging because these are too too good. Even if you do not make them often its worth making it for special occasions or as a little gift for someone. I have made quite a few flavour variations over time of this recipe. Do check out the variations at the end of the post.
When speaking about cookies, I cannot help but mention this to you. If you are familiar with ‘Sesame Street’, I have not one but two little ‘cookie monster’-s at home.
‘Me want cookies!’ ‘Me eat cookies’
‘C is for cookie and cookie is for me’- Cookie Monster
Now, that is some reason to bake!! What say…?
White Chocolate Macadamia Caramel Cookies
125g unsalted butter, room temperature
1/2 cup (about 100g) brown sugar
1 tbsp treacle or golden syrup (I used treacle)
1 tsp vanilla extract
2 tbsp milk (more if the mixture is too dry to bring it together)
2 cups (300g) self raising flour
1 tsp bicarbonate of soda
1/2 cup white chocolate chips
1/2 cup macadamia nuts (or any nut of your choice), coarsely chopped. (This time I had blitzed the macadamia nuts in the food processor in a hurry..resulted in finer crumbs and more crunchy cookies. Both ways it works fine.)
Preheat oven to 180 degrees C. Line two baking trays with baking paper.
Using an electric mixer or with a hand mixer, beat the butter and sugar together until pale and creamy. Add the treacle, vanilla and milk and beat until combined.
Add the flour and bicarbonate of soda and stir with a wooden spoon until combined.. Add the white chocolate chips and macadamias and stir to combine.
Roll a heaped tablespoon of mixture into a ball and place on a lined tray. Use the palm of your hands to gently press the mixture. Repeat with the remaining mixture.
Bake in the preheated oven, swapping trays halfway through cooking for 15 minutes or until golden brown and crisp. Remove from oven. Allow cookie to cool on the trays.
You can experiment with any nut of your choice. I have tried hazelnuts, cashew nuts, almonds and peanuts.
Dark chocolate or milk chocolate chips work equally well.
Add 1/2 tsp orange zest for a tangy orange flavour.