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Oatmeal_White Chocolate_Macadamia_Cookies

White Chocolate Macadamia Oatmeal Cookies

  • Total Time: 53 minutes
  • Yield: 24 medium cookies 1x


  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1 Tablespoon fancy molasses
  • 1 and 2/3 cups rolled oats
  • 3/4 cup all-purpose flour + 1/4 cup amaranth flour (or all-purpose flour)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cardamom
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup white chocolate chips
  • 3/4 cup chopped macadamia nuts


  1. Using a hand mixer or a stand mixer, cream the softened butter and both sugars together on medium speed until smooth.
  2. Add the egg and mix on high until combined. Scrape down the sides and bottom of the bowl if needed.
  3. Add the vanilla and molasses and mix on high until combined.
  4. In a separate bowl, toss the oats, flour, cinnamon, cardamom, baking soda, and salt together.
  5. Add to the wet ingredients and mix on low until combined.
  6. Fold in the white chocolate chips and macadamia nuts. Dough will be thick.
  7. Chill the dough for 30 minutes in the refrigerator.
  8. Preheat oven to 325°F. Line two large baking sheets with parchment paper or silicone baking mats.
  9. Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets.
  10. Bake for about 13 minutes until very lightly browned on the sides. The centers will look very soft.
  11. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Author: Nicoletta
  • Prep Time: 40 minutes
  • Cook Time: 13 minutes
  • Category: Cookies
  • Method: Baking
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