Chocolate Chip and Macadamia Cookies

Makes 16-20

• 85g (3oz) softened butter
• 115g (4oz) caster sugar
• 55g (2oz) light soft brown sugar
• ½ tsp vanilla extract
• 1 egg, beaten
• 175g (6oz) self raising flour
• 60g (2¼oz) macadamia nuts, chopped
• 55g (2oz) white chocolate chips
• 55g (2oz) plain chocolate chips

Equipment:

• Bake-O-Glide Cooking Liner
• Baking tray
• Cold plain shelf
• Grid shelf

  Cream the butter and sugars together. Gradually beat in the vanilla and egg. Fold in the flour, nuts and chocolate chips.

  Spoon tablespoonfuls of the mixture onto Bake-O-Glide lined baking sheets, leaving room for each cookie to spread. Use the cold plain shelf as a baking sheet if you have a 3 or 4 oven AGA.

  2 oven AGA: Place the baking sheet on the grid shelf set on the floor of the roasting oven, slide the cold plain shelf on the second set of runners down and bake for about 10-12 minutes, until golden brown. Turn baking sheet halfway during cooking, if necessary.

  3 and 4 oven AGA: Place the baking sheet on the grid shelf set on the floor of the baking oven, cook for about 12-15 minutes, until golden brown. Turn baking sheet halfway during cooking, if necessary.

  Cool on the tray for a couple of minutes before transferring to a wire rack.

  Rayburn cooking:Main oven 180°C (350°F) gas mark 4. Bake in the centre of the oven for about 15 minutes or until golden brown. Turn baking sheet halfway during cooking, if necessary.

  Conventional cooking: Bake at 180°C, fan oven 160°C, gas mark 4 for about 15 minutes or until golden brown. Turn baking sheet halfway during cooking, if necessary.

  Adapted by Dawn Roads from The Rayburn Book by Richard Maggs and Dawn Roads