Macadamia and white chocolate chip cookies (with a touch of iron)

I'm not one who repeats sweet recipes often - aside from household favorites such as Alice Medrich's cocoa brownies and Nigel Slater's lemon and thyme cake, for instance, I get thrilled to try new things, or at least pimped up versions of baked goods and desserts I once tried and loved.

I hadn't baked white chocolate macadamia cookies in ages, and was pretty happy with my go-to recipe, but when I read Alice Medrich's version with pulverized rolled oats in the dough I had to give it a try: after I found out I was anaemic I tried to increase the amounts of iron rich foods on my daily routine, and oats were a big part of it - in this case it was a win/win situation, since the cookies turned out delicious, too. :)

Macadamia and white chocolate chip cookies
from the delicious Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich

75g rolled oats
100g all purpose flour
½ teaspoon baking soda
1/8 teaspoon salt
½ cup (1 stick/113g) unsalted butter, melted and still warm
70g granulated sugar
70g light brown sugar
½ teaspoon pure vanilla extract
1 large egg
135g roasted salted macadamia nuts, coarsely chopped
170g white chocolate chips or chunks

Pulverize the oats in a food processor or blender until fine. Add the flour, baking soda and salt. Pulse to combine and set aside.
In a large bowl, combine the melted butter with the sugars and vanilla. Whisk in the egg. Stir in the flour mixture just until all of the dry ingredients are moistened. Let the mixture cool for a few minutes if it is still warm. Stir in the nuts and chocolate chips, cover and refrigerate for at least 2 hours and preferably overnight.
Preheat the oven to 165°C/325°F – you will bake the sheets in the center of the oven, one at a time.
Remove the dough from the refrigerator to soften. Line two large baking sheets with baking paper.
Scoop 1 rounded tablespoon of dough per cookie and place 5cm (2in) apart onto prepared sheets. Bake until cookies are deep golden brown, 13-15 minutes. Cool on the sheets for 5 minutes, then slide the paper onto a wire rack and cool completely.

Makes about 35 cookies