Look at the bottom.
Nice and golden brown, awesome, and then break it
nice and chewy on the inside.
Hello and welcome to you in the kitchen with Matt.
I am your host, Matt Taylor.
Today, I'm going to show you how to make
macadamia nut cookies.
Oh, yeah, I had a request to do this quite a while ago and I'm
just now getting to them.
If you follow my show, you know that I love cookies.
I have quite a few cookie videos already, but no time
like the present to do another one.
They're really easy to do simple ingredients.
If I can do it, you can do it.
Before I move on, make sure to subscribe to my channel and hit
that notification bill so you don't miss out on any of
my new videos.
Let's get bacon down below.
In the description box, you'll find a list of the
ingredients and their amounts begin by preheat the oven to
three hundred and fifty degrees Fahrenheit or 176 Celsius.
And I have two and a half cups of all purpose flour here and a
medium bowl, one half teaspoon of salt, one teaspoon
of baking soda.
And also down below, you'll find a metric
measurements for all these as well.
Let's take a risk and let's just risk these together.
And you could use a sifter, too, if you wanted to mix these
together with the sifter, you could do that.
All right.
On the set this aside for now.
Now in a large bowl, I'm going to add my one cup of
salt and butter.
I forgot to take it out of the fridge earlier, so I just put
it in the defroster.
It's OK if a little bit of it's melted, but you don't want
to melt the entire thing.
And now I'm going to add one half cup of white granulated
sugar and one cup of packed brown sugar.
What pact means?
It's just how you measure it.
You take the brown sugar and you put it in your measuring
cup and then you push it down with the spoon and it
packs it.
And that's the proper way to measure it with a
American Standard Cup.
And then if you're going to do it by weight for like
the grams, then you just weigh it normally.
And I'll just break that up.
And then we are going to mix these together, creaming the
sugar with the butter.
And then halfway through, I'm going to come in here and
scrape the sides
and you will be scraping the sides of the ball periodically
throughout this whole process.
OK.
All right, we have the sugars and the butter cream together,
and I have two teaspoons of vanilla extract, if you don't
have vanilla extract, you can use the same amount
of maple syrup.
You could also just leave it out.
But I recommend using the vanilla extract if you
have it, because it adds a lot of flavor.
And then I have two large eggs and I'm just going to add in
one at a time.
First egg white.
And then in the second egg.
All right, give the side the straight.
And now we want to add in our dry ingredients
and I'm just going to add it about a cup at a time.
Right.
Scrape the sides.
And then at this point, after that first cup is
in there, I'm going to add my macadamia nuts and these came
pre-cut for me already and little packages, or you can buy
the whole macadamia nuts and chop them up.
And that was a cup of macadamia nuts.
And I have a cup of white chocolate chips.
Or you could take like a white chocolate bar and just cut that
up in chunks by.
All right, fantastic.
Now we want to keep adding that flower.
And we'll start to get pretty thick.
That's OK if you don't have a mixer, you'll be doing this
part with like a wooden spoon or a very sturdy spatula.
If you were if you use a wet, weak spatula,
you might break it.
OK, so if you don't have a mixer you can use I would use a
wooden spoon,
start with a whisk and then switch to a wooden spoon.
Oh, right, awesome,
Shadyside.
One more time, one more time and kind of just mix it in at
this point, you just dig in and eat all of the raw
cookie dough.
Now, I'm just kidding.
Probably don't want to eat the rock or two directors of those
raw eggs in there, but little secret I always did
growing up.
And I may or may not still eat raw cookie dough regardless if
there are eggs in it.
But I do not I'm not advocating that you do it.
So then we'll just clean the Beta's and there we go.
The dough is all ready quite quick to make the cookie dough
and I usually just bring everything together in a ball.
And at this point you you can cover and chill it in the
refrigerator when you want to use it.
Like if you want to prepare this in stages and do the dough
ahead of time, you certainly can do that.
But we can also just make the cookies right away.
You notice I have a sheet pan or you just use a
normal cookie sheet.
I have it lined with a silicone mat baking mat.
Or you could use parchment paper.
I really love the silicone baking mats.
If you watch my show, follow my show, you know that I
use these quite a bit.
I'm just kidding.
I have two tablespoons here.
I'm just going to take some dough.
Not like that.
Depends on how big you want to make them and put it
down there.
Like that and space, they will spread out a bit, so I'm in a
space of about two inches apart.
And then I want to take my remaining chocolate chips.
And just put some on the top here
just so they kind of show on the cookie,
three or four on the top and take some of the leftover
macadamia nut chunks.
But those on there as well.
Again, purely optional, you could just leave it all
inside if you want or put some on the top, some would do that
with the rest of them.
And then when you are done, we are going to take this in
the oven middle rack position, again, 350 Fahrenheit,
176 Celsius.
And we're going to bake it for eight to 10 minutes, maybe a
little bit more.
Might be up to 12 minutes.
If you want to be soft, bake them on the lower end.
So I'm going to check them at eight minutes and go
from there.
And when they come out of the oven, they will look
something like this.
These took 11 minutes in my oven.
I'm going to let them sit here on the hot pan for a few
minutes and then I will transfer to a wire rack
to cool completely.
You can notice that they are golden brown on the edges and
lighter in the middle, you know, just depending on the
size of your cookies, how long they will bake.
And also, depending on how crunchy or soft you want them,
you might make them a little bit more or a little bit less.
All right.
They have cooled.
I'm going to show you one look at the bottom.
Nice and golden brown.
Awesome.
And then break it
nice and chewy on the inside.
Of course, you can bake them longer and get them crunchy or
if you want.
Mm hmm.
All right.
The white chocolate macadamia nut cookies are done and
turned out fantastic.
This recipe make somewhere between 32 and 40 cookies,
depending on the size that you make them.
Really easy to do.
Simple ingredients.
If I can do it, you can do it.
I'm Matt Taylor.
This has been another episode of In the Kitchen with Matt.
Thank you for joining me as always.
If you have any questions, comments or requests, put him
down below and I'll get back to you as soon as I can.
Thumbs up down the corner.
Push it.
Don't forget to subscribe to my channel and check out
my other videos.
Take your time for me to dive into one of these.
Oh, yeah.
Grab this one right here.
Oh, yeah.
Hmm hmm hmm hmm hmm.