Apricot, Macadamia & White Chocolate Oat Cookies

Chunky and chewy ‘cafe-style’ cookies that combine the luscious flavours of macadamia nuts, dried apricots and oats. Add a lashing of white chocolate, drizzled over the top, and you have a delicious and decadent Apricot, Macadamia & White Chocolate Oat Cookie that I know you will just love!!

You know when you see those jars full of big fat cookies when you order a coffee from your favourite cafe, and you try to resist them? Well, now you can be ‘guilt free’ and make your own, and of course, home-made definitely tastes way better too!

Similar, but different to my Chocolate Chunk Oat Cookies, and still packed full of fabulous taste… but with a fruity and nutty twist! These cookies have a much more subtle flavour of apricot and macadamia nuts deliciously combined.

Chunky and chewy cookies are always a huge hit at my house, whether that be a simple classic ANZAC, or Chocolate Chip cookie.

Or you may want to be super organised and make the famous 100 cookie recipe – that way you can have a variety in the biscuit tin, as well as a supply in the freezer.

T are just so many quick and easy biscuit and slice recipes to enjoy baking!

Why You’re Going To Love This Recipe

Let me count the ways…..

One bowl – forget about the bench covered with lots of dishes to wash up, this cookie recipe is made in just one bowl!
Combination of flavours – these cookies are full of flavour from the buttery macadamia nuts, the tang of dried apricots, the chewiness of oats – oh, and of course, don’t forget the subtleness of creamy white chocolate over the top…..
Perfect lunchbox treat – pop one of these in your lunchbox to give that burst of energy to get you through the afternoon.

What You Need

These Apricot, Macadamia & White Chocolate Oat Cookies require just basic baking ingredients, with the addition of some macadamia’s, dried apricots and white chocolate.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!

Butter – either salted or unsalted is fine to use, softened to room temperature.
Brown sugar – gives that soft and rich ‘yum’ factor.
Caster sugar – finer than granulated sugar which makes it easier to dissolve when creamed with butter. Also known as super fine sugar.
Eggs – have your eggs at room temperature.
Vanilla extract – or vanilla essence or paste.
Plain flour – also known as all-purpose flour.
Bicarbonate soda – also known as baking soda.
Baking powder
Rolled oats – plain rolled oats are best to use (and healthier as they’re less processed) but if you only have quick oats on hand, you could also use these.
Dried apricots – finely chopped. I recommend using Australian dried apricots such as Angus Park as they have a much more intense flavour than imported ones.
Macadamia nuts – chopped into chunks. Macadamia nuts are high in antioxidants and healthy fats which can lower ‘bad’ cholesterol.
White Chocolate – to drizzle over the top. I recommend using a good quality chocolate such as Cadbury or Nestle.

Step By Step Instructions

The secret for the perfect chunky and chewy cookie is to measure your ingredients well!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!

Step 1 – Cream The Butter And Sugar

Preheat your oven to 160 degrees Celsius (fan forced) and grease and line your baking trays.

In a large bowl, cream the butter, brown sugar and caster sugar until pale and creamy.

Step 2 – Add Eggs And Vanilla

Beat the egg and additional egg yolk, and vanilla extract into the creamed butter and sugar.

Step 3 – Add The Dry Ingredients

Sift the flour, bicarb soda and baking powder onto the creamed mixture and mix to combine.

Step 4 – Add The Remaining Ingredients

Add the rolled oats, chopped dried apricots and chopped macadamia nuts.

Gently fold through the mix to combine all ingredients.

Step 5 – Bake

Roll mixture into heaped tablespoon sized balls and place 3-4 cm apart on your baking tray.

Bake for 10-12 minutes, then allow to cool on a wire rack.

Step 6 – Drizzle With White Chocolate

Melt your white chocolate and then, using a knife dipped in chocolate, drizzle over the cooled cookies.

Expert Tips And FAQs

What are Macadamia Nuts?

The macadamia tree is indigenous to Australia and the ‘nut’ is the seed of the macadamia tree. Macadamia nuts are high in antioxidants and healthy fats which can lower ‘bad’ cholesterol. They are also a rich of numerous essential nutrients, including thiamine, vitamin B6 and other B vitamins, manganese, iron, magnesium and phosphorus. They can easily be purchased from most supermarkets and/or health food shops.
If you can’t buy macadamia nuts, you can replace them with pecans, walnuts, peanuts or cashews.

How do I get a chunky and chewy cafe-style cookie?

Measure your ingredients well, as the right combination of particularly butter and flour is needed to make these chunky instead of spreading too much (although they still taste delicious if they spread and are crispier!)
Also, make them a decent size, use a heaped tablespoon of mixture for each cookie.

How else can I stop these Apricot, Macadamia & White Chocolate Oat Cookies from spreading?

In warmer temperatures, I place the prepared mixture in the refrigerator for 20 minutes before rolling into balls and baking, as this firms the butter in the mix which also helps the cookies from spreading too much.

Storing

These Apricot, Macadamia & White Chocolate Oat Cookies can be stored in an airtight container for 3-5 days – if they last that long!
Alternatively, the dough mixture can be wrapped well and frozen for up to 3 months – then thaw, bake and drizzle with white chocolate.