As you can probably tell by my other recipes, I love using elaborate mix-ins, glazes and fillings. But when it comes to cookies, sometimes the simplest recipes yield the most delicious cookies.
While I wouldn’t say these Oatmeal White Chocolate Macadamia Nut Cookies have the simplest recipe ever, they do have oats, white chocolate and nuts that are all added to the cookie straight from the container, which is easy. But fear not, these cookies are satisfyingly soft, gooey and nutty in all the right ways.
I hope you enjoy these Oatmeal White Chocolate Macadamia Nut Cookies! Let me know in the comments below how they turned out or share a photo on Instagram and tag me @homecourtbakes!
XO,
Coco
Prep time: 45 minutes (includes 30 minutes for chilling)
Cook time: 17 minutes (per batch)
Total time: 1 hour and 30 minutes
Yields: 12 cookies (if using a 1/4 cup cookie scoop)
Ingredients:
- 1/2 cup unsalted butter at room temperature (1 stick)
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 egg
- 2 tsp vanilla extract
- 1 Tbsp. molasses
- 1 2/3 cup old-fashioned rolled oats
- 1 cup all-purpose flour (scooped and leveled)
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cup white chocolate chips or chunks (about 4 ounces)
- 3/4 cup chopped macadamia nuts
Instructions:
- Using a hand or stand mixer fitted with a paddle attachment, cream the butter and sugars together on high until smooth, about 2-3 minutes. Scrape down the sides of the bowl.
- Add the egg, vanilla extract and molasses and mix on high for 3-4 more minutes. Scrape down the sides of the bowl halfway through and again at the end. The dough should be homogenous and you shouldn’t see any pockets of unmixed butter or sugar.
- In a separate bowl, mix the flour, oats, cinnamon, baking soda and salt. Add to the wet ingredients all at once and mix on low just until combined (about 30-45 seconds). Add the white chocolate and macadamia nuts and mix just until combined (you can use a mixer or mix by hand).
- Using a 1/4 cup cookie scooper (or measuring cup), scoop the dough into balls and place on a plate or baking sheet. Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F. Place 5-6 cookies on a baking sheet a few inches apart and bake for 17-18 minutes (or until the sides start to firm and center is no longer gooey). Depending on how your oven cooks, you may want to rotate the cookie sheet 180 degrees halfway through to ensure your cookies are evenly cooked.
- Cool the cookies on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy!
Home Court Bakes 