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Dulce de Leche Macadamia Nut Cookies

  • Makes: about 4 dozen cookies  
  • Freezes: Excellent (unbaked cookie dough) 
  • Preparation Time: 10 minutes 
  • Baking Time: 15 minutes  
  • Chilling Time: 1 – 2 hours 

Ingredients

3 1/2 cups 825 ml Robin Hood® Original All Purpose Flour

1 tbsp 15 ml baking powder

1 1/4 cups 300 ml unsalted butter, softened

3/4 cup 175 ml granulated/white sugar

3 eggs

2 tsp10 ml pure vanilla extract

1/4 cup50 ml golden corn syrup

1 can 300 ml Eagle Brand® Dulce de Leche Caramel Flavoured Sauce

2 cups 500 ml butterscotch flavoured chips (1 x 300 g package)

2 cups 500 ml salted macadamia nuts (halves are preferable)*

Directions

  1 Sift flour and baking powder together in a large bowl.

  2 In mixer, beat butter and sugar together at high speed until smooth. Add eggs, one at a time, beating well after each addition. Reduce speed to medium. Add vanilla, corn syrup and caramel flavoured sauce; mix until smooth. Reduce speed to low and gradually add flour/baking powder mixture and mix just until smooth. Stir in butterscotch chips and nuts. Transfer to bowl, cover and refrigerate until cold (1 – 2 hours).

  3 Roll about 2 tbsp (30 mL) batter in a ball; place on parchment paper lined baking sheets, placing each ball about 2-inches (5 cm) apart. Use the palm of your hand to flatten each ball to just over 1/8” (3 mm) thick. Bake until lightly golden, about 12 – 16 minutes. Remove cookies to wire rack to cool and crisp up (for crispier cookies, let stand several hours or longer).

Tip(s)

* Other salted nuts may be substituted (i.e. cashew halves, chopped walnuts).


To freeze dough, roll into logs, about 1 1/2" /4 cm thick; wrap tightly in parchment paper. Wrap logs tightly with several layers of plastic wrap. Freeze. To bake cookies, defrost dough in refrigerator and proceed with step 3 (above).


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