The Pioneer Woman Tasty Kitchen
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Chewy Vanilla Macadamia Cookies

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Level: Easy

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Description

My husband always loved the macadamia nut cookies at a certain sandwich shop. I’ve tried many recipes over the years, but none of them were his “it” cookie. I finally took another recipe and messed with it to make it my own. And I finally have it. This cookie is soft and chewy, with subtle flavor.

Ingredients

  • 1 cup Butter, Softened (not Melted)
  • ¾ cups Granulated Sugar
  • ¾ cups Brown Sugar, Packed
  • 2  Eggs
  • 1-½ teaspoon Vanilla Extract (I Used Watkins)
  • 1 teaspoon Lemon Flavoring (I Used Watkins)
  • 1 teaspoon Lemon Juice (fresh Squeezed!)
  • ½ cups Oat Flour
  • 2-¼ cups All-purpose Flour
  • 1-½ teaspoon Baking Soda
  • 1 teaspoon Salt
  • 3 cups Vanilla Chips (I Used Ghirardelli)
  • 1-½ cup Macadamia Nuts, Chopped Into Pieces

Preparation

Using a stand mixer, cream butter, adding the sugars and beating very well until the mixture is light and very fluffy. Add eggs and beat the mixture until once again light and fluffy. Next, add vanilla, lemon flavoring and lemon juice and beat well.

Sift together the oat flour, all-purpose flour, baking soda and salt. Add 1/3 of the dry ingredients to the wet ingredients and mix to incorporate. Add another third, and mix. Add the remaining third and mix.

Add vanilla chips and mix. Lastly, add nuts and mix. The dough will be stiff.

Now, you will need some patience. Put the dough into a container with a tight-fitting lid. Put in the refrigerator overnight or for 24 hours. Do not rush this! The butter will stiffen, helping the cookies to have more height when baked. And the flavor develops as well.

Tip: After refrigeration, if you want, you can scoop the dough into balls and freeze them, baking them as you want a few cookies. You may need to add a minute or two to the baking time if they are frozen.

To bake after they have rested in the fridge, line a cookie sheet with parchment paper. Preheat oven to 350ºF.

I use a cookie scoop to get nice even cookies. You want balls of dough about 1 1/2 inches in diameter. Bake for 13-14 minutes. Do not over-brown. You want them to just be set and have slight color. When you remove them from the oven, let them sit on the cookie sheet for 2 minutes. Then remove them to a wire cooling rack. After they are cooled, you can store them in an airtight container.

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