Ooie-Gooie-Chocolate-Caramel-Macadamia Chunk Cookies

There are certain flavors that, when combined, just sing a symphony of pure comfort. For me, the trifecta of gooey chocolate, molten caramel, and the delightful crunch of macadamia nuts in a cookie is precisely that. I remember once, during a particularly challenging bake-off, I was experimenting with a new caramel recipe and stumbled upon a batch of cookies that seemed to have a magical pull. The aroma alone was intoxicating, a warm hug of butter, sugar, and toasted nuts that promised pure indulgence. These cookies, the Ooie-Gooie-Chocolate-Caramel-Macadamia Chunk Cookies, are the culmination of that delicious discovery, a testament to how simple ingredients, thoughtfully combined, can create something truly extraordinary. They’re the kind of cookie that silences a room with its sheer deliciousness, a perfect balance of textures and sweet, rich flavors.

Recipe Overview

• Prep Time: 20 minutes
• Chill Time: 1 hour
• Cook Time: 14-16 minutes
• Total Time: 1 hour 36 minutes
• Yields: 30 cookies
• Dietary Type: Dessert

Ingredients

This recipe is a masterclass in texture and flavor, bringing together a rich dough with pockets of molten caramel, decadent chocolate, and crunchy macadamia nuts.

• For the Cookie Dough Base:

  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon chocolate extract
  • 1 tablespoon real maple syrup
  • 2 tablespoons heavy cream
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips (chopped, Ghirardelli recommended for their quality)
  • 1 cup rolled oats (Quaker Oatmeal Original, dry)
  • 1 cup raw macadamia nuts, toasted and chopped

• For the Gooey Center:

  • 30 chocolate-covered caramel candies (Rollo or Hershey’s are excellent choices)

Equipment Needed

To create these delightful cookies, you’ll want to have the following on hand:

• Large mixing bowls (at least two)
• Electric mixer (handheld or stand mixer)
• Whisk
• Measuring cups and spoons
• Spatula or wooden spoon
• Baking sheets
• Parchment paper
• Wire cooling racks

Instructions

Crafting these ooie-gooie cookies is a process that rewards patience and precision. Follow these steps carefully to achieve that perfect balance of chewy, gooey, and crunchy.

1. Cream the Butter and Sugars: In a large mixing bowl, begin by creaming together the softened unsalted butter with the granulated sugar and light brown sugar. Use an electric mixer on medium speed until the mixture is light, fluffy, and well combined. This process incorporates air, which contributes to the cookie’s texture.
2. Incorporate Wet Ingredients: To the creamed butter and sugar mixture, add the beaten eggs, vanilla extract, chocolate extract, real maple syrup, and heavy cream. Mix on low speed until just combined. Be careful not to overmix at this stage.
3. Combine Dry Ingredients: In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Sifting the flour is optional but can help ensure a lighter texture.
4. Add Mix-ins to Dry Ingredients: Stir the chopped semi-sweet chocolate chips, rolled oats, and toasted and chopped macadamia nuts into the dry ingredient mixture. This ensures they are evenly distributed before being combined with the wet ingredients.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Scrape down the sides of the bowl as needed. Be careful not to overmix, as this can lead to tough cookies.
6. Chill the Dough: Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for at least 1 hour. This step is crucial for several reasons: it allows the flavors to meld, solidifies the butter which prevents excessive spreading during baking, and makes the dough easier to handle.
7. Preheat Oven and Prepare Baking Sheets: While the dough is chilling, preheat your oven to 350°F (175°C). Line your baking sheets with a piece of parchment paper. This prevents sticking and makes for easier cleanup.
8. Form the Cookies: Once the dough is chilled and firm, take a heaping tablespoon of dough and roll it into a ball in the palm of your hand. Gently press one chocolate-covered caramel candy into the center of each ball of dough. Then, carefully wrap the dough around the candy, completely enclosing it. Ensure there are no gaps where the caramel can leak out.
9. Bake the Cookies: Place the formed cookies onto the prepared baking sheets, leaving about 2 inches of space between them to allow for spreading. Bake the cookies for 14-16 minutes, or until the edges are lightly browned and the centers appear set but still slightly soft.
10. Cool Properly: Remove the baking sheets from the oven. Allow the cookies to cool on the baking sheet until they are well set, approximately 5-10 minutes. This is important, as the caramel inside will be extremely hot and molten. Once they have set on the baking sheet, carefully transfer them to a wire cooling rack to cool completely. Do not attempt to eat them hot, as the caramel is lava-like and can cause severe burns.

Expert Tips & Tricks

To elevate these already magnificent cookies, consider these insider techniques:

• Toasting Macadamia Nuts: For an enhanced nutty flavor and crispier texture, toast your macadamia nuts before chopping. Spread them on a baking sheet and bake at 325°F (160°C) for 8-10 minutes, or until fragrant. Let them cool completely before chopping and adding them to the dough.
• The Importance of Chocolate Extract: Don’t skip the chocolate extract! It intensifies the chocolate flavor without adding more chocolate chips, giving the cookie a deeper, more complex chocolate profile.
• Candy Selection: While Rollo or Hershey’s caramel candies are excellent, feel free to experiment with other similar candies that are encased in chocolate. Just ensure they are soft enough to melt into a gooey center.
• Dough Temperature: If your kitchen is very warm, the dough might become sticky even after chilling. If this happens, chill it for an additional 15-30 minutes. A colder dough is easier to work with and will help prevent excessive spreading.
• Even Baking: For perfectly even baking, consider rotating your baking sheets halfway through the baking time. If your oven has hot spots, this will ensure all cookies bake uniformly.

Serving & Storage Suggestions

These cookies are best served slightly warm, allowing the caramel to be at its most gloriously gooey state. They pair wonderfully with a tall glass of cold milk, a rich coffee, or even a scoop of vanilla ice cream.

For storage, allow the cookies to cool completely before storing them in an airtight container at room temperature. They will remain delicious for up to 3-4 days. If you find they lose some of their softness, you can briefly warm them in a microwave for 5-10 seconds to re-soften the dough and re-melt the caramel slightly. For longer storage, you can freeze the baked and cooled cookies in an airtight container or freezer bag for up to 3 months. Thaw them at room temperature. Unbaked cookie dough balls (without the caramel inserted) can also be frozen for later baking.

Nutritional Information

Here’s an estimated nutritional breakdown for these decadent cookies. Please note that these values are approximate and can vary based on specific ingredient brands and exact measurements.

Nutrient	Amount per Serving	% Daily Value
Calories	350-400 kcal	18-20%
Total Fat	18-22 g	23-28%
Saturated Fat	8-10 g	40-50%
Cholesterol	50-70 mg	17-23%
Sodium	150-200 mg	7-9%
Total Carbohydrate	40-45 g	13-15%
Dietary Fiber	1-2 g	4-8%
Sugars	25-30 g	50-60%
Protein	3-5 g	6-10%

Variations & Substitutions

While this recipe is designed for perfection as is, here are a few ideas for delicious variations:

• Dark Chocolate Lovers: Swap the semi-sweet chocolate chips for dark chocolate chips for a more intense chocolate experience. You could also try adding some chopped dark chocolate bar.
• Nutty Alternatives: If macadamia nuts aren’t your favorite, consider using toasted pecans, walnuts, or even almonds for a different nutty crunch.
• White Chocolate Swirl: Add some white chocolate chips to the dough for a contrasting sweetness and creamy texture.
• Spiced Caramel: For a festive twist, try adding a pinch of cinnamon or a dash of nutmeg to the dough, especially around the holidays.
• Gluten-Free Adaptation: While challenging due to the caramel, you could experiment with a good quality gluten-free flour blend. The texture might vary significantly.

FAQs

Q: Why is chilling the cookie dough so important?
A: Chilling the dough allows the fats to solidify, which prevents the cookies from spreading too much during baking, resulting in thicker, chewier cookies. It also allows the flavors to meld together.

Q: Can I make these cookies without the caramel candies?
A: You certainly can, but you’ll lose the signature “ooie-gooie” factor that makes these cookies so special. They would essentially become very rich chocolate chip and macadamia nut cookies.

Q: My cookies spread too much. What did I do wrong?
A: This usually happens if the butter was too soft when you started creaming, or if the dough wasn’t chilled sufficiently. Ensure your butter is softened but not melted, and be sure to chill the dough for the full hour.

Q: How do I know when the cookies are done?
A: The edges of the cookies should be lightly golden brown, and the centers should look set but still slightly soft and not completely firm. They will continue to set as they cool.

Q: Can I bake these cookies from frozen dough?
A: Yes, you can bake frozen cookie dough balls (without the caramel inserted). You’ll need to add a few extra minutes to the baking time, likely around 16-18 minutes, and keep an eye on them to ensure they bake through.

Final Thoughts

These Ooie-Gooie-Chocolate-Caramel-Macadamia Chunk Cookies are more than just a sweet treat; they’re an experience. Each bite offers a delightful journey through textures and flavors, from the tender, chewy cookie base to the molten rivers of caramel and the satisfying crunch of macadamia nuts. They are the perfect companions for cozy evenings, special gatherings, or simply as a well-deserved indulgence. Don’t be afraid to share them, but I wouldn’t blame you if you decided to keep this glorious batch all to yourself. Enjoy the delicious chaos!