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Blueberry, Macadamia and White Chocolate Chip Cookies

Food blogger Natasha from ButterBaking writes: "While I was at the market, I bought some blueberries and made some cookies. I have made blueberry cookies before, and was so pleasantly surprised by them that I was inspired, and dreamed up this version.

Blueberries and white chocolate? Yum. White chocolate and crunchy macadamias? Delicious. Blueberries, white chocolate and macadamias in a thick, crunchy cookie? Heaven. My boyfriend even went as far to say that these are the best cookies I have ever baked him."

Cookie dough

  • 3/4 cup rolled oats
  • 3/4 cup plain flour
  • 1/2 tsp baking soda
  • 2 tsp salt
  • 110g unsalted butter, melted (1/2 cup)
  • 1/3 cup white sugar
  • 1/3 cup brown sugar, packed
  • 1/2 tsp vanilla
  • 1 egg
  • 2/3 cup white chocolate chips
  • 2/3 cup macadamias, roasted and roughly chopped
  • 2/3 cup Georgia blueberries, fresh or frozen

Preheat the oven to 170 C and line 2 baking trays with parchment paper.

Grind up the oats in a food processor or blender, until fine.

In a small bowl, combine the ground oats, flour, soda and salt. Set aside.

In a large bowl, whisk together the unsalted butter and sugars, until combined. Whisk in the egg and vanilla.

Mix in the dry ingredients, until just incorporated.

Stir through the chocolate chips and macadamias, and then very gently fold in the blueberries.

Scoop rounded tablespoons of dough onto the prepared baking trays, allowing room for spreading.

Bake for 13-15 minutes, until deep golden brown. Makes 18 cookies.


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