White Chocolate and Macadamia Nut Oat Biscuits

    White Chocolate and Macadamia Nut Oat Biscuits

    (46)
    2saves
    32min


    44 people made this

    Oat biscuits are so tasty and this combination is a real treat. If you leave the biscuits on the baking tray for a few minutes before removing to cool on a wire rack you will have a softer bottomed biscuit.

    Ingredients
    Serves: 48 

    • 125g butter, softened
    • 1/2 cup (125g) white sugar
    • 1/2 cup (90g) packed brown sugar
    • 1 egg
    • 1 teaspoon vanilla essence
    • 1 1/2 cups (185g) plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1 1/2 cups (185g) rolled oats
    • 1 cup chopped white chocolate
    • 1 cup chopped macadamia nuts

    Directions
    Preparation:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Preheat oven to 180 degrees C. Grease baking trays.
    2. In a large bowl cream together the butter, white sugar and brown sugar until smooth. Mix in the egg then stir in the vanilla.
    3. Combine the flour, baking powder and bicarbonate of soda; stir into the creamed mixture.
    4. Mix in the oats, white chocolate and macadamia nuts until evenly distributed.
    5. Drop by teaspoonfuls onto the prepared baking trays.
    6. Bake for 10 to 12 minutes in the preheated oven or until edges are toasted. For crisper biscuits bake longer.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (46)

    Reviews in English (45)

    by
    44

    This is an awesome cookie recipe! I admit I prefer it with my changes, but the basic recipe is really good. I read other reviews that it was a "skimpy" recipe, so I doubled it and made it with THREE eggs, added slightly less than 1/2 teaspoon of salt and used salted butter. The oatmeal I used was "Quick" and I also added one cup of dried cranberries to the doubled recipe. You could also use 1 cup chopped dried cherries instead. I used a medium size ice cream scoop to transfer the dough to the cookie sheet (I use a Silpat mat instead of a greased cookie sheet). The cookie baked perfectly at exactly 12 minutes...It was wonderfully soft in the middle and just slightly crispy on the outside edges. It had nice height to it, didn't spread out much and was a huge hit with everyone who tried it!  -  18 Jan 2008  (Review from Allrecipes USA and Canada)

    by
    24

    I have gotten fabulous rave reviews on these cookies. The dough always seems a little dry, but just press it all together, throw them on the sheet, and they come out just terrific. I have made them about 6 times since I printed off this recipe 18 months ago. I am always asked for the recipe. If at high altitude, use a tad bit more leavening, and bake 1-2 minutes longer. I have also halved the dough after adding the nuts but before the chocolate, and made half with white choc, and half with semi sweet.  -  19 Oct 2002  (Review from Allrecipes USA and Canada)

    by
    15

    It's a shame that the rating system only goes up to five stars, because these cookies seem to deserve more! I listened to the other reviewers and used 2 eggs rather than one and added 1/4 cup of flour. The dough was still dry and stiff, but when the cookies were finished baking, they were moist and perfect. These are sure to become a tradition in my house!  -  10 May 2002  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate