White Chocolate Macadamia Nut Oatmeal Cookies Recipes

WHITE CHOCOLATE MACADAMIA OATMEAL CRANBERRY COOKIES

Steps:

• Melt the butter and allow to cool slightly. Cream the butter and sugars in the bowl of a stand mixer set to medium-high until creamy, light and fluffy, about 3 to 4 minutes.
• Add the eggs and egg yolk one at a time, mixing well in between additions.
• In a ramekin or small bowl dissolve the baking soda in the hot water and add to the creamed mix with the vanilla.
• Sift the flour and salt together. Add half of the flour mix to the batter and mix then add the other half and mix.
• Reduce the mixer speed to low and add the oats, white chocolate chips, macadamia nuts and cranberries and mix until just combined.
• For chunkier textured cookies, cover and refrigerate for 30 minutes up to 3 days.
• Preheat the oven to 375 degrees F if using unrefrigerated dough and 350 degrees F if using refrigerated.
• Line 2 baking sheets with parchment paper and use a cookie scoop to form balls and gently roll in the palms of your hand then place onto the cookie sheet about 2 inches apart from each other.
• Bake one sheet of cookies at a time for 10 minutes or until just golden. Remove from oven and let cool on the cookie sheet for 3-4 minutes then move to a wire cooling rack until completely cooled.

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 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.

WHITE CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the eggs, one at a time, and then the vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

WHITE CHOCOLATE MACADAMIA NUT COOKIES IV

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
• Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.

MACADAMIA NUT/WHITE CHOCOLATE OATMEAL COOKIES

Steps:

• In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for about one hour.
• Mix in chips and nuts.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
• Bake for 5 to 7 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Store them in brown bag for up to 3 days to stay chewy.

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.