Macadamia Nutwhite Chocolate Oatmeal Cookies Recipes

OATMEAL WHITE CHOCOLATE MACADAMIA NUT COOKIES

Steps:

• Preheat the oven to 350° F. Line a baking sheet with parchment paper or a silicone baking sheet.
• Soften the butter in the microwave for 10-15 seconds. Combine the softened butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.
• Next add the eggs and vanilla extract and continue beating until well incorporated.
• In a separate bowl, combine the flour, oats, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form.
• Before the dough thickens, add the chopped macadamia nuts and chocolate chips. Beat a couple of times until they start to incorporate.
• Use a large cookie scoop and place on a sheet pan about 2 inches apart. Bake for 11-13 minutes. The center of the cookie should be slightly under baked but not too gooey. Allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool.

WHITE CHOCOLATE AND MACADAMIA NUT COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place oatmeal in a blender and process into a fine powder. Transfer to a large bowl and set aside.
• Place coconut in the blender and process until finely chopped. Add to the bowl with the oatmeal. Add flour, baking powder, baking soda, and salt to the bowl; mix well and set aside.
• Cream butter, brown sugar, and white sugar together in a bowl. Add egg and vanilla extract. Add butter mixture to the bowl with the flour mixture and mix well. Stir in white chocolate chips and macadamia nuts.
• Roll heaping tablespoons of dough into balls and place on the prepared baking sheet.
• Bake in the preheated oven until edges start to brown lightly, 12 to 14 minutes.

WHITE CHOCOLATE MACADAMIA NUT OATMEAL COOKIES

Steps:

• Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
• In a separate bowl, toss the oats, flour, cinnamon, baking soda, and salt together. Add to the wet ingredients and mix on low until combined. Fold in the white chocolate chips and macadamia nuts. Dough will be thick. Chill the dough for 25-30 minutes in the refrigerator.
• Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats.
• Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I pressed a few extra white chocolate chips/nuts into the tops of the cookies for looks. Bake for 10-11 minutes until very lightly browned on the sides. The centers will look very soft. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

WHITE CHOCOLATE CHUNK-MACADAMIA NUT COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
• Combine the flour, baking soda, baking powder, and salt in a mixing bowl.
• Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes. Add the brown sugar and mix together until smooth.
• Add the egg and vanilla. Stop to scrape down the sides of the bowl with a rubber spatula. Blend in the flour mixture in 3 stages and stir in the white chocolate and the nuts.
• Scoop out walnut-sized mounds of the cookie dough and place on the cookie sheet, leaving 2-inches between the mounds. Bake for 8 to 10 minutes, until the cookies are golden. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks. Store in an airtight container at room temperature for up to a week. Freeze for longer storage.

WHITE CHOCOLATE MACADAMIA NUT COOKIES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets.
• Beat butter and shortening until soft and creamy. Gradually add the sugars and beat well.
• Add egg and vanilla and beat well.
• Combine flour, soda and salt; gradually add to butter mixture beating well after each addition. Stir in chips and nuts.
• Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets. Bake for 10-12 minutes or until done. Remove to wire racks to cool.

WHITE CHOCOLATE CHUNK MACADAMIA COOKIES

Steps:

• Preheat oven to 350°F.
• Cream butter and sugars together until light and fluffy; beat in the eggs and vanilla.
• Mix together the flour, baking soda, and salt; add gradually to the butter mixture.
• Fold in the macadamias and chocolate.
• Drop by heaping tablespoonfuls onto greased baking sheets.
• Bake at 350° for 10-12 minutes or until undersides are lightly golden.
• Cool slightly before removing from cookie sheets.

WHITE CHOCOLATE MACADAMIA COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips., Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes.

WHITE CHOCOLATE MACADAMIA NUT COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 minutes in the preheated oven, or until golden brown.