The blogging adventure is exciting and stimulating. A year ago I would have never thought that it would be part of my world, I was just a blogger reader and a passionate, active baker that would show her creations to her Facebook friends. I already loved the “blog family”, though, I followed constantly -but silently- a few bloggers and was always intrigued by their creations and admired their compelling writing. I would often think “How did they come up with that idea” or “Wow, I wish I wrote that”.
Finding the inspiration for a recipe is not the hardest part, many of the recipes are usually tweaks on already developed recipes, it’s very rare to have a completely creative experience. The writing part, on the other hand, is the major challenge. Finding what to write, and a way to write it so that to entertain, amuse, inspire, involve the readers.
Now that I’m a blogger too, together with my amazing husband who is a great cook and story teller, what I find extremely pleasurable is the “social” part of blogging. Interact, share, exchange, collaborate with other fellows that like you have a dedication to everything that is food related, is beautiful and thrilling. The moment you push the “Publish” button is electrifying. It’s like opening a door and stepping out there in the cyber world, with your thoughts and feelings and leaving that door open for an exchange of thoughts, emotions and experiences.
So it is an honor and a huge pleasure to be the guest of Ginni’s blog “The Spicy Eggplant
I love to bake, I bake a lot and at our house we always have fresh baked goods: cookies, loaves, muffins, scones, pancakes, waffles and much more. I was thinking of what to bake for my host, and cookies came to my mind. It’s that time of the year, too, when it’s nice to share and “trade” cookies, with your co-workers, your neighbors, your friends. Or simply bake them just to pamper your family. I had recently made a batch of Oatmeal Chocolate Cookies that did not last long and were my stepson favorites, so I thought to add macadamia nuts and switch milk chocolate for white chocolate chips that compliment the nuts extremely.
Like Ginni, we like to add spices (not necessarily spicy) to our ingredients in order to enhance and build up the flavors. No wonder we both have the word “spice” in our blog names . Our blog relationship was just meant to be.
In these White Chocolate Macadamia Oatmeal Cookies, the addition of molasses, cinnamon and cardamom leaves your tastebuds charmed and pleasantly amazed. The white chocolate chips and macadamia nuts provide the crunch and nutty sweetness; the rolled oats that delightful chewiness that everybody loves.
The overall cookie was a luxurious treat: crunchy, soft and chewy, sweet and nutty. Perfect by itself, classic delight with a glass of milk (even my husband enjoyed them that way 😉 ).
Everybody has their own favorite texture for cookies, some like it crunchy, great for dipping, and some like it chewy and soft. These particular cookies can satisfy both: straight out of the oven for the soft and chewy lovers, a day later a bit crunchy for those that love to dip.
Hope you enjoy these cookies and make them for your dear ones. In our place we have a tin box stored underneath the island. When my husband and my stepson find the box on the island, they know that there are fresh baked cookies waiting for them, and a bright smile rises to their faces.
WHITE CHOCOLATE MACADAMIA OATMEAL COOKIES
BY SUGAR LOVE SPICES (GUEST POST)
Prep Time: 40 minutes
Cook Time: 13 minutes
Total Time: 53 minutes
Yield: 24 medium cookies
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 3/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 Tablespoon fancy molasses
- 1 and 2/3 cups rolled oats
- 3/4 cup all-purpose flour + 1/4 cup amaranth flour (or all-purpose flour)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cardamom
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup white chocolate chips
- 3/4 cup chopped macadamia nuts
- Using a hand mixer or a stand mixer, cream the softened butter and both sugars together on medium speed until smooth.
- Add the egg and mix on high until combined. Scrape down the sides and bottom of the bowl if needed.
- Add the vanilla and molasses and mix on high until combined.
- In a separate bowl, toss the oats, flour, cinnamon, cardamom, baking soda, and salt together.
- Add to the wet ingredients and mix on low until combined.
- Fold in the white chocolate chips and macadamia nuts. Dough will be thick.
- Chill the dough for 30 minutes in the refrigerator.
- Preheat oven to 325°F. Line two large baking sheets with parchment paper or silicone baking mats.
- Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets.
- Bake for about 13 minutes until very lightly browned on the sides. The centers will look very soft.
- Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Guest post by Sugar love spices.