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A cookie broken in half to show a filling of oats, macadamias and dried apricot.

Apricot, Macadamia & White Chocolate Oat Cookies

Chunky and chewy 'cafe-style' cookies that combine the luscious flavours of macadamia nuts, dried apricots and oats, with a drizzle of creamy white chocolate over the top!
5 from 3 votes
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Course: sweet
Cuisine: Biscuits/Cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 16 serves
Calories: 219kcal

Equipment

  • Beaters, stand-mixer or Thermomix
  • Oven

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 tsp vanilla extract
  • 300 g (2 cups) plain flour
  • 1 tsp bi-carbonate soda
  • 1 tsp 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

EXPERT TIPS AND FAQ'S
Ingredients:
  • If you can't purchase macadamia nuts, then you could use chopped pecans, walnuts, peanuts or cashews.
For the perfect chunky and chewy cafe-style cookie:
  • 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. 
Storing:
  • 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.

Nutrition

Calories: 219kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 106mg | Potassium: 177mg | Fiber: 2g | Sugar: 18g | Vitamin A: 495IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 1.1mg