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Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 100 g blanched almonds
- 100 g salted and roasted macadamia nuts
- 250 g belgian dark chocolate, in pieces
- 140 g sugar
- 220 g dark brown sugar
- 150 g unsalted butter, cubed, chilled
- 1 egg
- 1 egg yolk
- 1 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
- 50 g Crio Bru liquid brewed Crio Bru or espresso BUY
- 2 tsp coarse sea salt
- 1 tsp baking soda
- 1 tsp baking powder
- 240 g SR flour
- 230 g rolled oats
- 100 g thin salted pretzels, broken into pieces
Place nuts and chocolate into Thermomix bowl and chop 3 sec/speed 4. Remove from bowl and set aside.
Place sugars and butter into Thermomix bowl and blend 10 sec/speed 7.
Add eggs, vanilla bean paste (VBP) and Crio Bru brew and mix 10 sec/speed 6. Scrape down sides of bowl.
Add baking powder, soda and flour and mix 5 sec/speed 5.
Add oats and pretzels and mix 10 sec/speed 6 with the aid of the spatula.
Scrape out into large bowl with nuts and chocolate and incorporate with the spatula. Cover and refrigerate for 4 hours. (Not a minute less, and that means you!)
Preheat oven to 180ºC and line 2 or 3 baking trays with paper.
Using an ice cream scoop, scoop cookies onto prepared trays about 8cm apart. Use the MC covered with a small piece of baking paper to flatten the cookies slightly. Bake for 10-12 minutes until the edges of each cookie are golden brown. Cool on wire rack completely before removing from trays.
ENJOY….but don't say I didn't warn you! They ended up as dinner for me, because once I started, there was no return…really!