Many, many years ago Sybil Sands made these delicious cookies and I was fortunate enough to enjoy them. They were so good I just had to have the recipe.
Fast forward 15 years later and I am still making these delicious bites. Moist on the inside, with a nice crunch from the macadamia nuts, and the different chocolates keep you wanting more.
Sybil was an amazing cook and she inspired me in so many ways. Sybil lost her battle with cancer this past summer, but her memory of an amazing mom, grandmother and friend will live on.
Make sure your butter is at room temperature. Cream together the butter and two sugars.
Add in the eggs and vanilla.
Once all the wet ingredients are incorporated mix in the flour, quick cooking oats (they are ground/cut finer, so make sure you use those), flour, baking soda and powder, and salt.
Now add in all of your delicious chocolates. As you can see I didn’t do a very good job at grating my chocolate bar, but I thought that a few chunks of milk chocolate would be okay.
I also decided to use only 1 cup of semi-sweet chocolate chips and 1/2 cup white chocolate chips. They were the perfect marriage with the macadamia nuts.
It’s time for the delicious macadamia nuts. You can rough chop them if you don’t want the huge macadamia nut peering out of your cookie.
Once you have dropped the cookie dough onto your baking sheet, smush them down a little bit with your hand. This will help them spread out a little more evenly.
Pre-heat your oven to 350 degrees F. Bake for about 9 minutes (remember, not all ovens are created equally…..so if they don’t look nice and golden brown after 9 minutes, watch them carefully for a few more minutes until done).
Pour a big glass of milk, sit down, relax and enjoy these delicious cookies.