White Chocolate Macadamia Nut Cookies

When I was a child, I liked to eat a lot of biscuits and cookies. A lot. It tended to be the most accessible sweet thing in the house. Our biscuit tin was always in the same place in my house and was pretty easy to get to. 

I distinctively remember once my Mum had bought a packet of McVitie's Chocolate Digestives. I must have been quite idle at home that day and somehow managed to eat through the whole packet with nothing left but the crumbs. I knew when my Mum returned to see its empty packet in the bin, I would get into so much trouble, so I decided to hide the evidence: Mum remember the time you doubted if you had or hadn’t bought that packet of Digestives from the supermarket? Well you did. How could it have disappeared without a trace? Well Mum, that was me! I ate the whole lot and then craftily hid the wrapper until it was safe to throw away in an outside public bin! 

There, that’s one less confession off my shoulder.

Nowadays, I like to think I can consume a sensible amount of two or three biscuits at a time. Not the whole packet. One exception being these White Chocolate Macadamia Nut Cookies or these.

For cookie eating instructions, click here . 

White Chocolate Macadamia Nut Cookies
Adapted from Joy the Baker, for UK measurements; Makes about 12.

110 g/4oz butter, softened
200 g/7oz soft light or dark brown sugar
2 tbs milk
1 egg
1 tsp vanilla extract
200 g/7oz plain flour
1/2 tsp baking powder
Pinch of salt
100 g/4oz chopped macadamia nuts, toasted
150 g/5oz white chocolate chips


Method 
Preheat oven to 175°C. Line 2 baking trays with baking paper.
Put the butter and sugar in a large bowl and cream together until just combined.
Stir in the egg, milk and vanilla and mix well.

Add the flour, baking powder, salt and mix well. Fold in the chopped nuts and white chocolate chips.

Scoop one-tablespoon-sized balls onto the lined baking trays, leaving enough space between them to spread out. Bake in the oven for 10-12 minutes, or until cookies are golden. The cookies will be very soft and will harden as they cool.

Remove from the oven and leave to cool on baking trays.