OATMEAL WHITE CHOCOLATE MACADAMIA NUT COOKIES
These easy oatmeal cookies are soft, chewy and loaded with salty macadamia nuts and sweet white chocolate chips!
Provided by Julianne Dell
Categories Cookies
Time 26m
Number Of Ingredients 11
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 OATMEAL COOKIES
Soft-baked, ultra chewy, and simple oatmeal cookies loaded with white chocolate and macadamia nuts. Only 30 minutes to chill, you'll have oatmeal cookies in no time!
Provided by Sally
Categories Cookies
Time 50m
Number Of Ingredients 13
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 CHIP OATMEAL COOKIES
These cookies are absolutely the best!! They really should be named disappearing cookies because they won't stay around long. Set your timer, these cookies are best when they are lightly browned.
Provided by julie
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 36
Number Of Ingredients 12
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.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 27.9 g, Cholesterol 26 mg, Fat 11.4 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 5.7 g, Sodium 166 mg, Sugar 17.4 g
WHITE CHOCOLATE OATMEAL COOKIES
My sons and grandsons manage our ranch...and they always seem to have one hand in the cookie jar-especially when I bake these crunchy morsels! Away from the kitchen, I enjoy my large garden and our fast-growing family.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Add extracts. Combine the oats, flour, salt and baking soda; gradually add to creamed mixture until blended. Stir in the coconut and chocolate., Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 8-9 minutes or until golden brown. Cool for 1 minute before removing to wire racks.
Nutrition Facts : Calories 140 calories, Fat 8g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 195mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
WHITE CHOCOLATE MACADAMIA CHERRY OATMEAL COOKIES
Make and share this White Chocolate Macadamia Cherry Oatmeal Cookies recipe from Food.com.
Provided by J-Ha7037
Categories Drop Cookies
Time 1h
Yield 40 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F
- Line two baking sheets with parchment paper or use silicon baking pads.
- Mix flour, baking soda and salt in medium bowl.
- Using electric mixer, beat butter, sugar and brown sugar in large bowl until well blended.
- Mix in egg and vanilla.
- Beat into flour mixture.
- Mix in oats, then white chocolate chips, cherries and macadamia nuts.
- Drop dough by rounded tablespoonfuls onto baking sheets, spacing two inches apart.
- Bake cookies 12 minutes. Switch and rotate baking sheets.
- Bake cookies until golden, about 6 minutes longer.
- Cool cookies on baking sheets (cookies will firm as they cool).
Nutrition Facts : Calories 115.4, Fat 6.5, SaturatedFat 3.3, Cholesterol 13.8, Sodium 59.6, Carbohydrate 13.4, Fiber 0.5, Sugar 9.4, Protein 1.4
WHITE CHOCOLATE MACADAMIA NUT COOKIES III
I was served this cookie at a restaurant in Springfield, MO during a business conference. Went home and made up this recipe which has been a hit at any church gathering when I take them...better than the one I had at the conference.
Provided by Levee
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Time 45m
Yield 48
Number Of Ingredients 11
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.
Nutrition Facts : Calories 121.7 calories, Carbohydrate 13 g, Cholesterol 18.7 mg, Fat 7.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 3.6 g, Sodium 85.1 mg, Sugar 7.7 g
CHEWY GOOD OATMEAL COOKIES
These are the best oatmeal cookies with all my favorite extras: dried cherries, white chocolate chips and macadamia nuts. -Sandy Harz, Spring Lake, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the eggs, honey and vanilla. In another bowl, mix the oats, flour, baking soda, salt and cinnamon; gradually beat into creamed mixture. Stir in the remaining ingredients., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pan 2 minutes; remove to wire racks to cool.
Nutrition Facts : Calories 161 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 105mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
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