Double Chocolate Macadamia Cookies

60g butter or vegan butter (I use Nuttlex)
150g brown sugar
1 Tbsp Mylk Made Nutty Oat Mylk Base
¼ cup water
130g flour
30g cocoa powder
½ tsp salt
½ tsp baking soda
50g dark chocolate, chopped
50g macadamias, chopped

1. Preheat oven to 180°C. Line an oven tray with baking paper. 
   
   
2. In a large bowl, cream together butter, sugar and Nutty Oat Mylk Base. Stir in water (it may look slightly split, don’t worry about that).
   
   
3. Sift in flour, cocoa, salt and baking soda and stir to combine.
   
   
4. Stir in chocolate and macadamias and place in the fridge for 1 hour.
   
   
5. Use a cookie scoop or tablespoon measure to dollop cookie dough onto baking tray, leave plenty of space between as they will spread quite a bit.
   
   
6. Bake cookies for 10 minutes, and allow to cool for at least 20 minutes, or the cookies will crumble while eating!

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