I first fell in love with cookies when I was travelling to and fro London several times in the past. Ben’s Cookies were my favourite breakfasts on the go because I was (usually) lazy and/or rushing somewhere. The thing about Ben’s Cookies, for me, was actually the aroma - you would usually smell them before you could see the actual store! The cookies itself was usually soft, borderline chewy, but always melty when chocolate (be it white or milk or dark) was involved.
Over the years I’ve grown to like cookies that were chunkier/thicker. I’ve discovered the previously discussed peanut butter cookies, but nothing screams childhood memories like an oatmeal cookie. The bite, the thickness and the chew just wants me to abandon all my adult responsibilities and sit down with a glass of milk, a hand full of cookies and watch the world go by
Now this batch of cookies has all the answers to life questions. But mind you, it is heavy, chewy and rich. The density of it is what I like. For a lighter bite, go for a smaller cookie but do not skip out on making this on a weekend because your Monday will thank you for it. I chopped up a chocolate bar to make large chunks because we all need a gooey melty chocolate bite to cookies, instead of those teeny chocolate chips.
(A mix of dark and milk chocolate)
And can i just say, this cookie dough tastes so much like the Ben and Jerry’s cookie dough ice cream flavour chunks. I was nibbling on cookie dough so much that I had to remind myself constantly that I need to make the cookies. #adulting
Oatmeal Chocolate-Chunk Macadamia Cookies
(Makes approx 16-18 cookies)
225g butter (softened)
1 cup brown sugar
1/3 cup white sugar
1 dash of vanilla extract
1 1/2 cups of all purpose flour
1 teaspoon baking soda
1 sprinkle of salt
3 cups of rolled eats
250g dark chocolate (chopped into chunks)
1 cup macadamia nuts (either halved or chopped)
Sea salt to top (optional)
1. Cream together the softened butter and sugars until light and fluffy. Add in the eggs one at a time until well-combined. Add in the vanilla extract.
2. Combine the dry ingredients of oats, flour, baking soda and salt. Add the dry ingredients to the butter mixture and beat gently until just combined
3. Fold in the dark chocolate chunks and nuts. Cover with cling wrap and chill it for at least 1 hour (or up to 3 days. I chilled mine overnight and was very pleased with the results).
4. Preheat the oven to 175 degrees C. Scoop the dough out with a scoop and place them evenly on a parchment paper lined baking tray. Sprinkle sea salt on top of each cookie dome.
(Nothing more perfect than completely round spheres of cookie dough)
5. Bake these beauties for approx 12-15 minutes, or until just golden brown. Cool them and let them set before any transfers to jars or containers
(YAAS that burst of chocolate chunk)
Time to overdose on those cookies! It's the weekend, after all!