The most delicious Apricot, Macadamia & White Chocolate Oat Cookies EVER. Hands-down my favourite new cookie flavour combination!!
Cookies, cookies everywhere!!! That’s seriously what it’s been like at our house lately. I have no idea why, but I am constantly craving cookies. That’s all I want to bake right now. And that’s soooo not a bad thing at all. In fact, it’s pretty darn fabulous (just don’t tell that to my thighs…)!
Anyway, these Apricot, Macadamia & White Chocolate Oat Cookies were a total experiment and a variation on my newest and most favourite Chocolate Chunk Oat Cookies. But gone are the chocolate chunks and sea salt (toodle-pips) and HELLO to fruit, nuts and chocolate. Always chocolate.
I can’t even tell you how much of a hit these were in our house. I think Dave was disappointed that I hadn’t made the chocolate chunk version again… until he tried one (ahem 3). These are the cookie bomb! The little chunks of chopped dried apricot along with the delicious macadamia nuts is enough to make you think that you’re eating a totally healthy muesli cookie (you’re not… so don’t go getting too excited!).
They might not be the healthiest of cookies, but by golly they’re up there as the tastiest. Oh and did I mention that once they’ve cooled off, you drizzle them in white chocolate? Because chocolate makes everything in life so, so much better… these cookies included!
So next time you’re up for some brand new cookie flavour deliciousness, these Apricot, Macadamia & White Chocolate Oat Cookies need to be your go-to. Trust me, you need them in your life as much as I need Netflix… and trashy magazines… and baby cuddles.
Apricot, Macadamia & White Chocolate Oat Cookies
Ingredients
- 225 g butter softened
- 200 g (1 cup) brown sugar packed
- 100 g (1/2 cup) caster sugar
- 1 egg + 1 extra egg yolk
- 3 tsp vanilla extract
- 300 g (2 cups) plain flour
- 1 tsp bi-carbonate soda
- 1 tsp baking powder
- 90 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 3-4 baking trays with baking paper.
- Cream the softened butter, brown sugar and caster sugar with handheld beaters or a stand mixer until pale and creamy.
- Add the egg and continue to beat.
- Add the extra egg yolk and continue to beat.
- Add the vanilla extract and beat until well combined.
- Sift in the plain flour, bi-carb soda and baking powder, then 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 3-4 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 on Speed 4, 30 seconds. 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.A dd the extra egg yolk and continue to mix on Speed 2.
- Add the vanilla extract and the flour mixture and mix on Speed 4, 30 seconds (using the spatula to assist).
- When the dough is completely combined, add the rolled oats and mix on Reverse, Speed 3, 30 seconds (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.
Oh man! These look delicious! And what a great flavour combo!
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.
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