These extremely delicious cookies are what you get when you combine macadamia nuts and chocolate caramel drops with some oatmeal and a few other basic cookie ingredients. These beauties started out in my mind as simple oatmeal chocolate chip cookies. After a look in my baking cupboard (you know, the one where items seem to multiply on their own and often fall onto the counter upon opening) I discovered a bag of what I assumed were chocolate malt balls. Not so, upon sampling I realized they were chocolate caramel balls purchased on one of my many sojourns to the “candy” store!
Well, if chocolate chips were a good add-in to Oatmeal Cookies then these would surely be just as good, if not better. A quick look in the fridge found a container of macadamia nuts and lo and behold, today’s cookie combination was born!
Simple and delicious as well as simply delicious give these a try. These sturdy cookies keep well and travel well. The first tray I left as rounds and the second tray I flattened slightly before baking. Both options are terrific it just depends on how you prefer them to look. No chocolate caramel or macadamia nuts in your cupboards? Add in butterscotch chips or chocolate chips or some chopped toasted pecans or maybe some craisins. Whatever strikes your fancy as I’m sure these will be a winner anyway you choose to bake them up.
Oatmeal Chocolate Caramel & Macadamia Nut Cookies Yield: approx. 30
(Oatmeal Yum for short, maybe??)
Preheat oven to 375F and line 2 baking sheets with parchment paper.
1 cup butter, room temperature
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp vanilla bean paste or extract
1 cup all-purpose flour
1/2 tsp salt
1 tsp ground cinnamon
1/8 tsp ground nutmeg
3 cups rolled oats
1 cup rough chopped chocolate caramel pieces
1/2-3/4 cup rough chopped macadamia nuts
In a small bowl combine the flour salt, cinnamon and nutmeg. Set aside.
With an electric mixer cream the butter and the sugars in a large bowl on a medium speed until creamy and light. Scrape bowl and beaters.
Add in the egg and vanilla and mix on low until incorporated.
Add the flour mixture to the creamed mixture and mix well.
Stir in the oats using a wooden spoon until mixed thoroughly and fold in the chocolate caramel pieces and the nuts.
Scoop batter using a medium ice cream scoop or a tablespoon and drop onto prepared sheets leaving about 2 inches of space. Bake for ONLY 8-9 minutes for a nice chewy cookie and a minute or two longer for a crispier cookie.
Now share with your friends or freeze the extras (when cooled, of course) just for your own indulgence!