 Sausalito Cookies)
I’m suffering from a bad case of recipe back log.
In case you’re not familiar with the disease, recipe back log occurs when you write a food blog, and therefore are constantly cooking and baking with intentions of sharing the recipes with your readers, but your life gets so busy that you end up with a back log of said recipes. It’s a selfish disease, really. It’s me saying “my life is far too busy to share this deliciousness with you!” Of course I want to share all the goodness that comes out of my kitchen with you, but alas, life doesn’t always allow.
Color me selfish!
I’ve been hiding this recipe from you since the spring! These cookies were inspired by my cousin Maria. Back in the spring, she mentioned that her son’s friend’s mom (follow that?) had made cookies for a party that were similar to the Pepperidge Farm Sausalito Cookies. Immediately, I wanted to make some. Had I known macadamia nuts would cost me an arm and a leg (both of which I’d like to keep thankyouverymuch) I would have deemed them too expensive. When I searched for a knock-off recipe, I found that they were all basically the same, give or take white chocolate chips, milk chocolate chunks, and shredded coconut. In an effort to offset the outrageous price of the macadamia nuts, I used white chocolate chips, since I already had some in my baking arsenal. If I had been smart, I would have looked an actual bag of the real deal to examine its contents, but I didn’t.
(Almost) Sausalito Cookies
Very slightly adapted from Food.com
Ingredients
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1 lb butter, softened
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2 eggs
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2 tsp vanilla
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1 1/2 C sugar
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1 1/2 C brown sugar
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1 tsp baking powder
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1 1/2 tsp baking soda
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1 tsp salt
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5 C flour
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3 cups macadamia nuts, chopped
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At least one of the following:
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12 oz. white chocolate chips
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12 oz. milk chocolate chunk
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1 C sweetened shredded coconut
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Directions
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Preheat the oven to 375 degrees.
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Cream butter, eggs, and vanilla.
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Mix dry ingredients in a separate bowl, and slowly add to butter mixture.
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Fold in nuts and chips or coconut, if using.
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Roll into balls and place on cookie sheet.
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Bake for 10 minutes or until golden brown.
These are traditional “crispy” cookies that are crunchy, not soft, and shed crumbs with every bite. Their overall texture complements the sweet, creamy macadamia nuts. The white chocolate and the smooth, nutty macadamia nut combo tasted almost tropical. (I can only imagine what the addition of coconut would do!) These cookies were a tad saltier than most, creating a nice balance of sweet and salty.
These cookies are the perfect antidote for the “summer’s over blues.” That’s just another disease I’m suffering from these days.
anything macadamia nut in my book is exceptional!
I hear ya! I’ve got recipes in the backlog that use ingredients that won’t be in season again until 2012. Oops. The cookies look great – those used to be one of my faves!
Ohhh, Sausalito’s are one of my favorite Pepperidge Farm cookies! Yum. And BTW, I am ALWAYS dealing with a back log as well! Every once in awhile I make something that I just have to blog about right away, but typically, I’m dealing with “older” creations when they finally get posted.
The crime here is not sharing the cookies! Love them (especially the originals from Sausalito – and these).
Yum!!! These look soft and wonderful.
Love, love, love Sausalito cookies! Delish. Wonder if macadamias are sold in bulk?
I know the blog backlog feeling very well! These cookies look great though, I love the combination of flavours and textures!
Love macadamia nuts so I am sure these would be delicious! Anything to help with the summer is almost over blues
These are one of my Dad’s favorite Pepperridge farm cookies! I HAVE to make these recipe the next time I see him! Love how crumbly they look- YUM.
Now I’m thinking of my favorite Pepperidge Farm cookies- Milanos…hmmm..wonder if those could be re-created..???
I was trying to remember what these cookies were like when I saw the title! The pictures and the ingredient list brought it all back-these are delicious. I love the close ups here- they have really sold me on the recipe. Buzz Buzz!
ooh these sound AWESOME, I’ve never heard of Sausalito cookies! (and I can TOTALLY relate to your woes over macadamia nuts! Hate how expensive they are!!)
Oh my goodness these look sooodelicious. Amazing work.
Great cookies!!! They sound amazing! I suffer from this disease as well! Sometimes I suffer because I don’t like the pictures though too – that has to be a horrible reason!
definetly looks yummy!!
They look and sound fantastic. I would definitely be dumping some coconut in there yum!!!
OMG 3 cups of macadamia nuts!!! I would eat everyone of these gorgeous cookies all by myself. Forget the calories!
This happens to all of us! Glad you shared these cookies with us because they look delish!
I’m so glad you dug these out of your back log to share with us!!! They look fabulous!!!
I feel like I haven’t commented over here in FOREVER! Now who’s selfish? Im a brat and super sorry!!!
I hate those ruts! I have a stock pile of extra posts just in case… >.> shameful I know.
These cookies do sound fantastic – I never knew how expensive macadamia nuts could be! (Let alone any nut – they all seem to be out of my price point lately!)
these look like they would please any cookie-lover! I agree on the back log! sometimes I make something and then think…eh..I don’t even want to post this!
Oh My! This is choco-macadamia goodness. These look like they would be the perfect type of cookie to make as gifts and ship them to loved ones. Nicely done…I will be making these (on my list and when I get my oven back).
@Cristina – TeenieCakes, Great idea to make as a gift! Christmas present?!
My mother in-law loves sausalito cookies. I can’t wait to make these for her when she visits for Thanksgiving.