When I was little, I used to always eat those Mauna Loa macadamia nuts out of that teal-colored tin. I enjoyed having them because they tasted different than the peanuts, cashews, or almonds I was used to. Very recently, I started to eat macadamia nuts again and decided to try to put them into some cookies.
Maple Macadamia Cookies
(Makes about 22 – 26 cookies)
~ 3/4 cup white sugar
~ 1/2 cup oil
~ 1 tsp vanilla extract
~ 1 tsp maple extract
~ 1 egg
~ 1 1/4 cups flour
~ 1/2 tsp baking soda
~ 1/2 tsp salt
~ 1/4 tsp cinnamon
~ 5 oz. macadamia nuts, chopped or pounded
Just a minor note about the maple extract in the recipe: that can also be swapped out for imitation maple flavoring. However, the potency of the imitation flavoring is less than the actual extract itself, so you will have to add an additional half or full teaspoon to fully get the impact of the flavor. I used the single teaspoon of the imitation flavoring in my batch of cookies and the maple flavor was only a slight hint when I wanted it to be much more evident.
So, let’s go ahead and start off things by preheating the oven to 350 degrees. In a bowl, mix together the sugar and the oil until things are well melded. Next, add in the two extracts and the egg. After everything has been combined together, throw in the macadamia nuts. Set that aside for now.
Put together the flour, baking soda, salt, and cinnamon into another bowl and get that well mixed together. Start adding the dry mixture into the wet mixture and continue to stir until it thickens. Just a forewarning that at some point, it might seem like the mixture is way too dried up, but keep going at it until everything is combined well enough. When that’s done, cover it and put it in the fridge to chill for about 10 minutes.
Take out a baking sheet (there is a chance you might need a second) and the cookie dough mixture from the fridge. I would suggest trying to use maybe the teaspoon measurement to scoop out the dough and roll them into spheres before putting them onto the sheet. My cookies turned out on the smaller side (you could probably finish them in two bites), so if you’re looking for a larger cookie, try flattening the dough a little bit once you’ve put it on the sheet.
Pop those into the oven for roughly 10 minutes. The cookie dough doesn’t spread too much and actually rises a little bit; after about 5 minutes, you can get a pretty solid picture about how your cookies will look like. Take them out, let them cool on a wire rack for about 5 minutes, and then enjoy!