Golden Nugget Cookies
Perfect for lunchboxes and special snacks!
These are a sweet toffee flavoured cookie with plenty of crunch.
160g light brown sugar
180g butter, softened
2 eggs
1 teaspoon vanilla extract
2 ½ cups plain flour
½ cup self raising flour
¼ cup rice flour
½ teaspoon salt
1 teaspoon baking soda
200 grams block white chocolate (normal chocolate smashed up) or caramel milk buds
200 grams chopped macadamia nuts or blanched almonds
¼ cup of milk (if mixture is a little dry only)
Preheat oven to 180-200°C
Soften sugar and butter and whip together until very light and fluffy. Add eggs and vanilla, mix well.
Add flours, salt and baking soda to sugar/egg mixture, add milk if required.
When well mixed, add chocolate chunks, and nuts.
Mix into a thick dough, form into a log and wrap in plastic wrap and refrigerate for half an hour.
Slice the log with a sharp knife, making thick, generous cookie discs.
Bake for 10-12 minutes or until slightly brown on top - a little bit longer if you want a crisp toffee style cookie.
Makes around 2 dozen.