Red, White, & Blue Cookies
I suppose I’m on a roll this week making sweets because today I’m sharing my Red, White, and Blue Cookies. Sweets use to be all I ever wanted to make, but as I mentioned in my Berry Tart for Independence Day post, I hardly bake anymore. Obviously that’s not the case this week.
I had some Macadamia nuts in my pantry and decided I should use them. I thought a Red, White, and Blue Cookie would be fun for the holiday. I wanted these cookies to taste different, not like your typical chocolate chip cookie. So I set out to see what types of recipes I could locate.
I’ve had the book Chewy, Gooey, Crispy, Crunchy, Melt-In-Your-Mouth Cookies, by Alice Medrich. Her book is filled with all sorts of cookies so I thought, “why not look in there?” Within just a few minutes I found a recipe for a Macadamia Nut cookie that sounded unique. Although it didn’t consist of all the colors of the American Flag, so I needed to add a few more ingredients.
I decided that dried cranberries or “Craisins” would work, dried blueberries, and then finish it off with some coconut flakes. It was perfect, and was I in heaven!!!
Medrich suggests whenever possible to weigh your ingredients with a scale when baking. It’s too easy to add too much flour depending on how you scoop it, level it or even aerate it when using measuring cups. Weighing is the most accurate and will insure the finished product isn’t too tough or dry. The same goes with the other ingredients – if you stuff them into the cup, let it flow over, or do a light scoop. Weighing simply makes all the difference and insures that every single time you make the recipe it will come out the same.
Medrich also recommends to refrigerate the dough once combined if you can control yourself to wait. Refrigeration may help in the appearance of cookies, keeps the dough from spreading out too flat, and allows the nuts, chips, etc. to poke through the dough showing themselves more.
I took this recipe to a different test and decided to bake my first batch after 2 hours of refrigeration on Convection Bake. My cookies didn’t spread as much, in fact were more like a mound with the exterior crispy, and interior soft, just how I like it. On Conventional Bake mode, and after chilling overnight, the cookies were crispy all the way through, and spread out more. This is typical though since Convection Bake circulates the air around the oven, with even heating. It gets the outside of whatever you cook in that mode, crispy, leaving the inside more tender and soft. Plus it cooks everything faster not giving it that time to spread to the fullest.
Alice Medrich had so many great tips. If you’re a baker you may want to look into purchasing her book. (I am in no way being compensated for this post, nor was I hired to share my views or test recipes).
The secret ingredient in this recipe is without question pulverizing the oats. I don’t know how to describe it but trust me, when you taste these cookies you’ll know – they’re amazing!!!
If you try these Red, White, & Blue Cookies please let me know what you think. Please share your photo on Instagram and be sure to tag them #vickibensinger.
Red, White, & Blue Cookies
- 3/4 cup (2.5 oz) rolled oats
- 3/4 cup (3.375 oz) unbleached all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 8 tbsp. (1 stick) unsalted butter, melted and still warm
- 1/3 cup (2.33 oz) granulated sugar
- 1/3 cup (2.33 oz) packed brown sugar
- 1/2 tsp pure vanilla extract
- 1 large egg
- 1 cup (4.5 oz) dry-roasted salted macadamia nuts
- 1 cup (6 oz) white chocolate chips
- 1/2 cup dried cranberries
- 1/2 cup dried blueberries
- 1/3 cup unsweetened coconut flakes
Hungry for more? Savor these!
Tools I used to make the Red, White, & Blue Cookies: