- 150g Wilson’s Butter Flavoured Oil
- 160g soft light brown sugar
- 1 egg
- 1½ teaspoons vanilla extract
- 260g plain flour, sifted
- 1½ teaspoons baking powder
- 100g pack plain chocolate chips
- 100g pack macadamia nuts, roughly chopped
- 16 soft toffees
- pinch sea salt flakes, plus more to serve (optional)
Preheat the oven to 170°C and line two large baking trays with non-stick baking paper.
Put Wilson’s Butter Flavoured Oil in a large mixing bowl and blend for 30 seconds. Add the sugar and beat for a further 3-4 mins, until fluffy and light. Stir in the egg and vanilla extract. Add the flour and baking powder and, using a wooden spoon, gradually combine to form a soft dough. Stir in the chocolate chips and macadamia nuts.
Put the toffees on a plate and scatter with the sea salt flakes. Press them on the surface of the toffees so they stick. Divide the dough into 16 pieces, then press a toffee into the centre of each. Shape the pieces into ball shapes, with the toffee enclosed in each; flatten a little. Space the 16 cookies out on the trays, allowing room to spread.
Bake for 16-18 mins, until lightly golden. Leave to cool for a few mins, but serve warm, while the caramel centres are still molten. Scatter with another pinch of sea salt, if you like.
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