Santa may visit twice this year if you have these mouthwatering cookies sitting out for him.
Do you remember the old Neiman Marcus cookie recipe? I’m old, so I do! You can read about it online, but the urban legend goes like this: a woman requested a cookie recipe from the department store and was told it would cost her “two fifty”. She had them charge her card, only to find they meant $250. Outraged, she retaliated by sharing the recipe far and wide.
I’ve seen many recipe variations, but the copy I had (way back when) called for ground oatmeal, grated chocolate, and macadamia nuts. I’m happy to add the nuts, but simplified things by skipping the grinding and grating. (Grating chocolate is not fun.) I’ve tweaked the recipe over the years until it looks very little like the original, but it’s OH SO GOOD.
The baked cookies are slightly shiny on top, like a brownie, but have a chewy texture. Make sure not to overbake them or they’ll get crunchy. They’re actually pretty tasty that way, too . . . but better slightly soft.
|Triple Chocolate Macadamia Nut Cookies|| |
- 3 ounces dark chocolate
- 1 cup butter
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 2 teaspoons vanilla
- 2¼ cups all-purpose flour
- 2 cups "quick" oats
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt (eliminate if using salted nuts)
- 1½ cups milk chocolate chips
- 1½ cups white chocolate chips
- 1½ cups macadamia nuts cut into halves or pieces
- Heat oven to 375 F. Cover two baking sheets with parchment
- Melt the 3 ounces of dark chocolate, using a small pan on the stove on lowest heat, or microwave in a microwave-safe bowl for 15 second increments, stirring each time until melted. Set aside.
- In a large bowl, beat the butter until smooth.
- Add brown sugar and white sugar and beat well - about 2 minutes by electric mixer.
- Add eggs and vanilla, and beat for two minutes, until mixture lightens in color and looks fluffy.
- Slowly mix in the melted chocolate.
- Add flour, oatmeal, baking powder, baking soda, and salt. Mix just until combined.
- Stir in the chocolate chips and macadamia nuts.
- Drop balls of dough onto prepared pan, approximately 2 tablespoons each. A rounded cookie scoop works best. Leave at least 1½ inches between each scoop of dough.
- Bake for 11 minutes. Cookies should still feel fairly soft to the touch. Don't overbake or they will be crunchy instead of chewy!
- Move pan to a cooling rack and let it cool for 1 minute, then slide cookies onto rack. Repeat with remaining dough.
It’s a challenging year, but i wish you joy and health and peace of mind.