I know a lot of people prefer Subway’s chocolate chip cookies but for me, it is their white chocolate and macadamia nut cookies that get this foodie all excited.
When Jane wowed me with her recipe for THE Subway Chocolate Chip Cookies and then sent this recipe for my personal favourite, of course I had to test it!
Cream 1 cup butter or margarine (I used margarine) with 1 cup brown sugar and 1/2 cup white sugar.
Add 2 tsp vanilla extract and 1 egg. Stir together until well combined. Then add another egg.
Whisk together 2 1/4 cup flour, 1 tsp baking soda and 1 tsp salt. Incorporate into the wet ingredients until smooth.
Spoon out 2 tbsp of batter per cookie, flatten if you prefer because they get big. Give them lots of room.
I was tired at this point so I only made one batch and put the batter in the fridge. I baked the cookies in a 375F oven for 10 minutes.
I got out the batter from the fridge and tried again, this time checking at 8 minutes. They were still totally raw. One minute later… They were over-baked… again!
At that point I gave up. I put the batter back into the fridge and gave myself time to cool down. The next day I thought, I will use my toaster oven! It doesn’t seem to over-bake anything.
It got close but I took them out as they were just browning around the edges.
I put them on a cooling rack and they deflated. They were still almost-raw but definitely edible and much closer to the Subway-style cookie than the first two batches I made. I really enjoyed them but if I make them again, I am only going to halve the macadamia nuts. They sort of disappeared in the cookies and I like the crunch, especially with such a soft and gooey cookie.
So if you make these, key a close eye on them! Like… super close! I thought I was but in a second they over-darkened. Made properly, these were close to a dead-ringer for the real deal but wow, a little high maintenance for me. I give this recipe four out of five wooden spoons.