They say we hurt the people we love the most and that is definitely for sure absolutely true.
(I can be overzealous when it comes to adverbs. And yes, I had to look up what part of speech “absolutely”, “definitely” and “for sure” are.
I was never taught grammar as a child.
I’m sure none of you are surprised.)
It’s just, how does a person keep a recipe like this to themselves for a month? 4 weeks! 28 days! Less time than I have until I take the boards.
And…now I’m hyperventilating into a paper bag. Do you see the lengths I go to for you people?
Please say you’ll forgive me?
I mean, do you see that cookie? How could you stay mad at a face like that?
I made these for the last day of classes. While everyone else was doing shot after shot of tequila, I was making and then giving away eating cookies.
They are my anti-drug. And my Prozac. All rolled into one.
They are also the reason my thighs and I may never have a loving and fulfilling relationship again. But you know, I think my thighs need to be more supportive of my wants and needs. It can’t always be about them.
I’m not really the biggest “cookie person” in the world.
But as I was sitting at our kitchen table studying Heme/Onc the night before our last day, I noticed a container of macadamia nuts sitting on our shelf. How does such a thing make it’s way into your apartment without you knowing, I’m not certain.
But then and there I knew that I needed white chocolate macadamia nut cookies otherwise I would die. That sounds pretty drastic but it is definitely for sure absolutely the thought that went through my head. Death by lack of white chocolate mac nut cookies. A very serious medical condition.
So then, instead of really learning the difference between acute lymphoblastic leukemia and chronic lymphoblastic leukemia, I spent the rest of the evening trying to find the perfect recipe to make the next day. Of course, Alice Medrich held all the answers.
Her cookie calls for adding pulverized oats the cookie dough, which adds a nutty flavor and slightly gritty texture, both of which make for a very delicious cookie. She also calls for you to refrigerate the dough for at least 2 hours but preferably overnight.
I mean, I couldn’t bring myself to wait that long because of that whole impending death thing, but I hear that waiting overnight really does make these even better.
Given how addictive these sweet and salty and chewy discs of heaven are to begin with? I have my doubts about how that could even be possible. But I’m open to the thought of you guys trying it and letting me know.
Your mission, should you choose to accept it. And all that jazz.
Macadamia and White Chocolate Chunk Cookies
Makes about 36, adapted from Alice Medrich’s Chewy Gooey Crispy Crunchy
3/4 cup (2.5 oz) rolled oats
3/4 cup (3.375 oz) AP flour
1/2 tsp baking soda
1/4 tsp salt
8 tbsp unsalted butter, melted and still warm
1/3 cup (2.33 oz) granulated sugar
1/3 cup (2.33 oz) packed brown sugar
1/2 tsp pure vanilla extract
1 large egg
1 cup (4.5 oz) dry-roasted salted macadamia nuts, coarsely chopped (or not)
1 cup (6 oz) white chocolate chips or 6 oz chopped white chocolate
1. Pulverize the oats in a food processor or blender until fine. Add the flour, baking soda and salt. Pulse to combine and set aside.
2. In a large bowl, combine the melted butter with the sugars and vanilla. Whisk in the egg. Stir in the flour mixture just until all of the dry ingredients are moistened. Let the mixture cool for a few minutes if it is at all still warm. Stir in the nuts and chocolate chips. cover and refrigerate for at least 2 hours and preferably overnight. (I waited about three hours.)
3. Preheat the oven to 325. Position racks in the upper and lower thirds of the oven.
4. Remove the dough from the refrigerator to soften. Scoop rounded tbsp of dough and place about 2 inches apart on an ungreased or lined with foil cookie sheet. bake until cookies are deep golden brown, 13 to 15 minutes. Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking. For unlined pans, use a metal spatula to transfer the cookies to racks to cool. For lined pans, set the pans or just the liners on the racks. Cool the cookies completely before storing or stacking.