Macadamia Ginger Crunch Drops
Indulge in the irresistible charm of Macadamia Ginger Crunch Drops, a delightful cookie recipe that masterfully balances the buttery richness of macadamia nuts with the warm, zesty kick of both ground and crystallized ginger. These golden-brown treats are elevated by the rustic texture of rolled oats, giving them a satisfying crunch in every bite. Perfectly spiced and sweetened with a blend of brown and granulated sugars, these cookies are easy to make in just under 30 minutes, making them an ideal choice for last-minute gatherings or midweek indulgence. Whether you're drawn to their nutty, gingery flavor or the comforting homemade aroma that fills your kitchen, these chewy, crunchy delights are destined to become a household favorite.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 115 grams Unsalted butter, softened
- 150 grams Brown sugar
- 50 grams Granulated sugar
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 175 grams All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground ginger
- 50 grams Crystallized ginger, finely chopped
- 100 grams Macadamia nuts, roughly chopped
- 50 grams Rolled oats
Directions
Step 1
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Step 3
Beat in the egg and vanilla extract until fully incorporated.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground ginger.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6
Gently fold in the chopped crystallized ginger, macadamia nuts, and rolled oats.
Step 7
Using a tablespoon or a small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
Step 9
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | (749.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3403.5 |
| Total Fat 178.5g | 0% |
| Saturated Fat 73.7g | 0% |
| Cholesterol 437.1mg | 0% |
| Sodium 1370.9mg | 0% |
| Total Carbohydrate 422.5g | 0% |
| Dietary Fiber 18.2g | 0% |
| Total Sugars 241.1g | |
| Protein 41.2g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 355.7mg | 0% |
| Iron 16.4mg | 0% |
| Potassium 1092.5mg | 0% |
Source of Calories