Description
Delightfully chewy Apricot, Macadamia & White Chocolate Oat Cookies featuring a soft buttery base enriched with sweet dried apricots, crunchy macadamia nuts, and a decadent white chocolate drizzle. These cookies combine the natural sweetness of oats and fruit with rich textures and flavors, making them an irresistible treat perfect for any occasion.
Ingredients
Dough Ingredients
- 225 g butter (softened to room temperature)
- 200 g (1 cup) brown sugar (packed)
- 110 g (1/2 cup) caster sugar
- 1 egg + 1 extra egg yolk (room temperature)
- 3 tsp vanilla extract
- 300 g (2 cups) plain flour
- 1 tsp bi-carb soda
- 1 tsp baking powder
- 110 g (1 cup) rolled oats
- 250 g dried apricots (finely chopped)
- 120 g macadamia nuts (chopped)
Finishing
- 150 g white chocolate (for drizzling)
Instructions
- Preheat Oven: Preheat your oven to 160°C (fan-forced). Grease and line baking trays with baking paper to prepare for baking.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with brown sugar and caster sugar using handheld beaters or a stand mixer until the mixture becomes pale and creamy.
- Add Eggs and Vanilla: Incorporate the whole egg, extra egg yolk, and vanilla extract into the creamed mixture, continuing to beat until well combined.
- Sift Dry Ingredients: Sift together the plain flour, bi-carb soda, and baking powder. Gradually add these to the wet mixture, mixing until just combined.
- Add Oats, Apricots, and Nuts: Fold in the rolled oats, chopped dried apricots, and chopped macadamia nuts gently to maintain texture.
- Form Cookies: Roll the dough into heaped tablespoon-sized balls. Place them 3–4 cm apart on the prepared baking trays and press down the tops lightly to shape.
- Bake: Place the trays in the oven and bake for 12-15 minutes or until the cookies are lightly golden around the edges.
- Cool: Allow the cookies to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.
- Drizzle Chocolate: Melt the white chocolate and drizzle it over the cooled cookies with a knife for an elegant finish.
- Store: Store the finished cookies in an airtight container to maintain freshness.
Notes
- Ensure butter is softened to room temperature for easier creaming and better texture.
- Press cookies lightly before baking to encourage even spreading and browning.
- Use fan-forced oven setting for more even heat distribution and consistent baking.
- Cool cookies completely before drizzling white chocolate to prevent melting and smudging.
- Store cookies in an airtight container at room temperature; they keep well for up to one week.
- This recipe can be made with or without a Thermomix, following the provided methods.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
