Classic flavors of delicate white chocolate and the smooth crunch of macadamia nuts in a cookie remind me of my childhood. Everyone loves chocolate chip cookies, but I was always partial to the vanilla scented white chocolate confections as a child.
I also remember my mother putting chocolate chip cookie dough into a baking dish to make “cookie bars”. If it seemed easier to me then, then it’s definitely easier as a mom of two! Only now that I am committed to real food, I love baking the cookie dough in a cast iron skillet. Because I always have one or two on my stove, but also because my food becomes more iron-rich because of it.
Note on Polyunsaturated Fatty Acids: Instead of a higher omega-6 content nut like a pecan, this recipe uses macadamias which are the lowest in omega-6 fatty acids by far when compared to other nuts. You can see a chart here.
By reading up on the omega-3 and omega-6, you may hear a lot of suggestions about the ratio you should have in your diet, let alone what foods are recommended to achieve it. I agree with those who say that it is easier to eat less omega-6s as opposed to more omega-3s.
And it’s not just easier, it’s healthier. There are some studies that show that eating a lot of omega-3s can cause problems, just like eating too much omega-6s. So it’s best to pull your omega-6 foods to a lower level.
White Chocolate Macadamia Nut Skillet Cookie
3 cups freshly ground or sprouted flour (buy sprouted flour here, make sprouted flour here)
1 1/2 teaspoons baking powder (buy aluminum-free baking powder here)
1 teaspoon baking soda (buy aluminum-free baking soda here)
1 1/4 teaspoons salt (buy unrefined sea salt here)
1 cup (2 sticks) butter, plus more for skillet (buy grass-fed butter here)
2 cups whole cane sugar (buy whole cane sugar here)
2 teaspoons good vanilla (buy organic extracts here)
3/4 cup chopped macadamia nuts, preferably soaked & dehydrated (buy soaked & dehydrated nuts here, see how to make them here)
1 1/2 cups white chocolate chips (see how to make GAPS white chocolate chips here)
- Preheat oven to 350 degrees. On low heat, melt 2 tablespoons butter in a large cast iron skillet (at least 12 inches diameter).
- In a large mixing bowl, whisk the dry ingredients together: flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer, combine butter and sugar together on medium high speed until light and fluffy. Lower the speed and add the eggs one and a time. Add vanilla and combine until just mixed.
- On low speed, add the dry mixture gradually to the stand mixer. Combine until just mixed together, so that you don’t develop the gluten in the flour and make the cookie tough.
- Remove the bowl from the stand mixer. Add the chopped macadamia nuts and stir in by hand with a wooden spoon.
- Using a rubber scraper, scoop the cookie dough into the buttered skillet and press down to make an even layer. Sprinkle the white chocolate chips over the top and press gently into the dough.
- Bake for 35-45 minutes, or until browned around the edges and set in the middle. Let cool completely*, then cut into wedges and enjoy.
*Or serve the wedges warm with a scoop of vanilla ice cream on top.
This post is a part of Fat Tuesday, Slightly Indulgent Tuesday, Real Food Wednesday, The Mommy Club, Allergy-Free Wednesday, Full Plate Thursday, Simple Lives Thursday, and Pennywise Platter, Fight Back Friday, Friday Food Flicks, Weekend Gourmet, and Monday Mania.