Chunky and chewy 'cafe-style' cookies that combine the luscious flavours of macadamia nuts, dried apricots and oats. Add a lashing of white chocolate, drizzled over the top, and you have a delicious and decadent Apricot, Macadamia & White Chocolate Oat Cookie that I know you will just love!!
You know when you see those jars full of big fat cookies when you order a coffee from your favourite cafe, and you try to resist them? Well, now you can be 'guilt free' and make your own, and of course, home-made definitely tastes way better too!
Similar, but different to my Chocolate Chunk Oat Cookies, and still packed full of fabulous taste... but with a fruity and nutty twist! These cookies have a much more subtle flavour of apricot and macadamia nuts deliciously combined.
Chunky and chewy cookies are always a huge hit at my house, whether that be a simple classic ANZAC, or Chocolate Chip cookie.
Or you may want to be super organised and make the famous 100 cookie recipe - that way you can have a variety in the biscuit tin, as well as a supply in the freezer.
There are just so many quick and easy biscuit and slice recipes to enjoy baking!
Why You're Going To Love This Recipe
Let me count the ways.....
- One bowl - forget about the bench covered with lots of dishes to wash up, this cookie recipe is made in just one bowl!
- Combination of flavours - these cookies are full of flavour from the buttery macadamia nuts, the tang of dried apricots, the chewiness of oats - oh, and of course, don't forget the subtleness of creamy white chocolate over the top.....
- Perfect lunchbox treat - pop one of these in your lunchbox to give that burst of energy to get you through the afternoon.
What You Need
These Apricot, Macadamia & White Chocolate Oat Cookies require just basic baking ingredients, with the addition of some macadamia's, dried apricots and white chocolate.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
- Butter - either salted or unsalted is fine to use, softened to room temperature.
- Brown sugar - gives that soft and rich 'yum' factor.
- Caster sugar - finer than granulated sugar which makes it easier to dissolve when creamed with butter. Also known as super fine sugar.
- Eggs - have your eggs at room temperature.
- Vanilla extract - or vanilla essence or paste.
- Plain flour - also known as all-purpose flour.
- Bicarbonate soda - also known as baking soda.
- Baking powder
- Rolled oats - plain rolled oats are best to use (and healthier as they're less processed) but if you only have quick oats on hand, you could also use these.
- Dried apricots - finely chopped. I recommend using Australian dried apricots such as Angus Park as they have a much more intense flavour than imported ones.
- Macadamia nuts - chopped into chunks. Macadamia nuts are high in antioxidants and healthy fats which can lower 'bad' cholesterol.
- White Chocolate - to drizzle over the top. I recommend using a good quality chocolate such as Cadbury or Nestle.
Step By Step Instructions
The secret for the perfect chunky and chewy cookie is to measure your ingredients well!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
Step 1 - Cream The Butter And Sugar
Preheat your oven to 160 degrees Celsius (fan forced) and grease and line your baking trays.
In a large bowl, cream the butter, brown sugar and caster sugar until pale and creamy.
Step 2 - Add Eggs And Vanilla
Beat the egg and additional egg yolk, and vanilla extract into the creamed butter and sugar.
Step 3 - Add The Dry Ingredients
Sift the flour, bicarb soda and baking powder onto the creamed mixture and mix to combine.
Step 4 - Add The Remaining Ingredients
Add the rolled oats, chopped dried apricots and chopped macadamia nuts.
Gently fold through the mix to combine all ingredients.
Step 5 - Bake
Roll mixture into heaped tablespoon sized balls and place 3-4 cm apart on your baking tray.
Bake for 10-12 minutes, then allow to cool on a wire rack.
Step 6 - Drizzle With White Chocolate
Melt your white chocolate and then, using a knife dipped in chocolate, drizzle over the cooled cookies.
Expert Tips And FAQs
The macadamia tree is indigenous to Australia and the 'nut' is the seed of the macadamia tree. Macadamia nuts are high in antioxidants and healthy fats which can lower 'bad' cholesterol. They are also a rich source of numerous essential nutrients, including thiamine, vitamin B6 and other B vitamins, manganese, iron, magnesium and phosphorus. They can easily be purchased from most supermarkets and/or health food shops.
If you can't buy macadamia nuts, you can replace them with pecans, walnuts, peanuts or cashews.
Measure your ingredients well, as the right combination of particularly butter and flour is needed to make these chunky instead of spreading too much (although they still taste delicious if they spread and are crispier!)
Also, make them a decent size, use a heaped tablespoon of mixture for each cookie.
In warmer temperatures, I place the prepared mixture in the refrigerator for 20 minutes before rolling into balls and baking, as this firms the butter in the mix which also helps the cookies from spreading too much.
These Apricot, Macadamia & White Chocolate Oat Cookies can be stored in an airtight container for 3-5 days - if they last that long!
Alternatively, the dough mixture can be wrapped well and frozen for up to 3 months - then thaw, bake and drizzle with white chocolate.
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Apricot, Macadamia & White Chocolate Oat Cookies
Ingredients
- 225 g butter softened to room temperature
- 200 g (1 cup) brown sugar packed
- 110 g (½ cup) caster sugar
- 1 egg + 1 extra egg yolk room temperature
- 3 teaspoon vanilla extract
- 300 g (2 cups) plain flour
- 1 teaspoon bi-carbonate soda
- 1 teaspoon baking powder
- 110 g (1 cup) rolled oats
- 250 g dried apricots finely chopped
- 120 g macadamia nuts chopped
- 150 g white chocolate for drizzling
Instructions
Conventional Method
- Preheat oven to 160 degrees (fan-forced). Grease and line baking trays with baking paper.
- In a very large bowl, cream the softened butter, brown sugar and caster sugar with handheld beaters or a stand mixer until pale and creamy.
- Add the egg, the extra egg yolk and the vanilla extract and continue to beat.
- Sift in the plain flour, bi-carb soda and baking powder and mix to combine.
- Add the rolled oats, chopped dried apricots and chopped macadamia nuts. Fold through.
- Roll the mixture into heaped tablespoon-sized balls and place 3-4cm apart on the prepared trays. Press down lightly.
- Bake for 12-15 minutes or until lightly golden around the edges.
- Allow to cool on the baking trays for 10 minutes before moving to a wire rack to cool completely.
- Drizzle melted white chocolate over the top of the cooled cookies with a knife. Store in an airtight container.
Thermomix Method
- Preheat oven to 160 degrees (fan-forced). Grease and line baking trays with baking paper.
- Place the plain flour, baking powder and bi-carb soda into the TM bowl. Sift by pressing Turbo 5-10 times. Set aside in a separate bowl.
- Place the macadamia nuts into the TM bowl and roughly chop by pressing Turbo 4-5 times. Set aside.
- Place the dried apricots into the TM bowl and finely chop by pressing Turbo 5-8 times. Set aside.
- Cream the softened butter, brown sugar and caster sugar for 30 seconds on Speed 4. Scrape down the sides of the bowl and repeat until pale and creamy (approximately 1 more minute).
- Reduce to Speed 2 and add the egg through the MC hole. Add the extra egg yolk and continue to mix on Speed 2.
- Add the vanilla extract and the flour mixture and mix for 30 seconds, Speed 4 (using the spatula to assist).
- When the dough is completely combined, add the rolled oats and mix for 30 seconds, Reverse, Speed 3 (using the spatula to help mix).
- Fold through the chopped macadamia nuts and dried apricots.
- Roll the mixture into heaped tablespoon-sized balls and place 3-4cm apart on the prepared trays. Press down lightly.
- Bake for 12-15 minutes or until lightly golden around the edges.
- Allow to cool on the baking trays for 10 minutes before moving to a wire rack to cool completely.
- Drizzle melted white chocolate over the top of the cooled cookies with a knife. Store in an airtight container.
Notes
- If you can't purchase macadamia nuts, then you could use chopped pecans, walnuts, peanuts or cashews.
- Measure your ingredients well, as the right combination of particularly butter and flour is needed to make these chunky instead of spreading too much (although they still taste delicious if they spread and are crispier!)
- Make them a decent size, use a heaped tablespoon of mixture for each cookie.
- In warmer temperatures, I place the prepared mixture in the refrigerator for 20 minutes before rolling into balls and baking, as this firms the butter in the mix which also helps the cookies from spreading too much.
- These Apricot, Macadamia & White Chocolate Oat Cookies can be stored in an airtight container for 3-5 days - if they last that long!
- The dough mixture can be wrapped well and frozen for up to 3 months - then thaw, bake and drizzle with white chocolate.
ROS ROWE says
can i freze these cookies
Lucy says
Yes you can (you can also freeze the raw dough) xx
Irene Rus says
Hi made these this afternoon the flavour combination is perfect. I wonder about the amount of butter to flour ratio - should this be less? 125 grms? As i found my biscuits spread quite a bit on the tray. They are crispy on the edges. Or perhaps I should have use more in my tablespoon mixture and less on the trays.
Lucy Mathieson says
Hi Irene, I'm so glad you enjoyed the flavour! To make the cookies spread less, you can roll the dough, place it onto the trays and then chill in the fridge for 30 minutes before baking. xx
Sammie @ The Annoyed Thyroid says
Oh man! These look delicious! And what a great flavour combo!