This recipe is courtesy of the label on a jar of Kraft All Natural peanut butter. I was amused that the particular kind of peanut butter that the recipe called for (crunchy) was on the label for a jar of a different kind (smooth), but considering how these cookies turned out I’m confident enough that either variety would work fine. The original recipe, “Morning-on-the-Go Cookies“, looked to me to be the kind of recipe that could involve a little bit of everything, so I experimented with the extra ingredients folded in at the end to come up with this variation on the original.
Tag Archives: white chocolate
Back in April when I made the Double Chocolate Walnut Cookies from the “Best of Fine Cooking – Chocolate” 2006 edition of Fine Cooking magazine it occurred to me that those cookies would make a really good white chocolate and macadamia nut cookie. That quasi-tropical combination is one I’m always fond of but at the time I didn’t have white chocolate chips or macadamia nuts on hand. When I went shopping for ingredients for this month’s White Chocolate Apricot Macadamia Cookies I bought a few too many of both white chocolate chips and macadamia nuts and so the obvious thing to do was make some double chocolate macadamia cookies!
The first new recipe for August is courtesy of Natashia Bevilacqua at Food on Paper, all the way from Australia! I originally found this recipe back in May when I was looking for something to do with apricots and white chocolate, which lead me to the White Chocolate Apricot Oatmeal Cookies. Natashia’s Apricot, White Chocolate and Macadamia Cookies have been on my to-bake list ever since, and I’m glad that I finally got around to making them!
After making the Double Chocolate Walnut Cookies the other day and wishing I had white chocolate chips and macadamia nuts to fill them with, I was left with a hankering for baking something that involved white chocolate. At some point along the way apricots worked their way in there as well. So I asked the internet for “white chocolate apricot recipes” and wound up with a variety of options; lots of cookies, several scones, and a mini-muffin recipe that I’ve saved away to try later.
The one that caught my attention the most was a recipe from Hershey’s. As evidenced by the recipes I’ve written up here so far, I like chocolate, and since they’re are a company that makes chocolate, this seemed like a natural choice.