Ingredients for Macadamia Nut Cookies
- 2 1/2 cups (300g) All Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- Vegetable Shortening
- 1 cup (200g) packed Light Brown Sugar
- 1 cup (200g) Granulated Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1 tablespoon Fresh Lemon Juice
- 2 cups (200g) chopped Macadamia Nuts
- 1 cup (100g) Rolled Oats
- 1 cup (2 sticks) Unsalted Butter
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How to Make Macadamia Nut Cookies
- Preheat oven to 325°F (160°C). Lightly grease two baking sheets.
- In a medium bowl, whisk together 2 1/2 cups (300g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup (200g) granulated sugar, and 1 cup (200g) packed brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and 1 tablespoon lemon juice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in 2 cups (200g) chopped macadamia nuts and 1 cup (100g) rolled oats.
- Cover the bowl and chill the dough in the refrigerator for at least 4 hours, or preferably overnight.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 15-18 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
62g
Fat
21g
Carbs
9g
