"Subway" White Chocolate Chip Macadamia Nut Cookies

I haven't gone to Subway in years, but when I frequented them I was an absolute fiend for these cookies. I suddenly got an itch for them out of nowhere, and decided to take a shot at making them instead of just going to one of their billion locations! It came out pretty good, although there were a few things I'd do differently that I'll point out later.

1 3/4 cups [219 grams] AP flour

1 tsp [4 grams] baking powder

1/2 tsp [3 grams] baking soda

1/3 cup [67 grams] white sugar

1/2 cup + 2 tbsp [125 grams] brown sugar

1/4 tsp [1.5 grams] salt

1/3 cup + 2 tbsp [78 mL] of flavorless oil (canola, vegetable, etc.) VERY IMPORTANT!!!

1/4 cup [2 oz or 60 mL] milk (any kind is fine)

1/2 tsp [3 grams] vanilla extract

1/2 cup [80 grams] white chocolate chips

1/4 cup [36 grams] chopped macadamia nuts

Grab a medium-large mixing bowl (hopefully bigger than the one in this picture) and sift together the flour, baking powder, baking soda and salt.

Get a large mixing bowl and mix the white and brown sugars, and the oil. Once they're combined, add the milk and the vanilla extract and mix until you have a caramel-esque liquid that's not quite started to thicken.

NOTE: When I made this recipe, it turned out that I was out of canola and vegetable oil, so I substituted olive oil, thinking "Oh, I've baked with olive oil before, it won't make THAT much of a difference." WRONG. These cookies are delicious but they're a little oily and the scent/flavor of olive oil is pretty unmistakable. It's still really good, but if you're going for accuracy I'd recommend using a flavorless oil.

Slowly add the dry mix to the wet mix; I slowly dropped about a third at a time, making sure it was fully mixed in before adding the next batch. Once they're just mixed, fold in the nuts and the chocolate chips. Once it's all combined, cover the bowl and stick it in the fridge for at least an hour, but no more than maybe a day.

NOTE: Be careful not to overmix! As you can see from my "after" photo, these cookies came out puffier than the Subway icons we all know and love, and that's most likely because I mixed it too much at this step and introduced too much air into the dough.

After an hour's passed, preheat your oven to 350F/180C (rack in the middle of the oven) and put some parchment paper in a large baking sheet. Take your dough out of the fridge and make 12 balls - I was aiming for 12, but if you end up with anywhere between 10-13 you'll probably be fine. Also, use your hands, the dough will be a little too crumbly for a scoop.

When you put your balls on the sheet, make sure to give them at least an inch or two in clearance; these cookies aren't going to expand too much, but you still want to be sure they have enough space. Once they're arranged properly, toss them in the oven for 10-12 minutes, or until they're a light golden brown.

Once your time is up, take the cookies out of the oven, et voila! Let them cool off in the pan for about ten minutes, then set them on a wire rack to cool down all the way. If you don't have a wire rack, just put them on a plate or something.

Storage: 2 weeks room temp in a sealed container, 1 month in the fridge, 6 months in the freezer.