Recipe by MARBALET
"Oatmeal cookies are so tasty and this combination is a real treat! For crisper cookies, bake longer. If you leave the cookies on the cookie sheet for a few minutes before removing to cool to wire racks you will have a softer bottomed cookie."
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packed brown sugar
1 1/2 cups
1 1/2 cups
chopped white chocolate
chopped macadamia nuts
This is an awesome cookie recipe! I admit I prefer it with my changes, but the basic recipe is really good. I read other reviews that it was a "skimpy" recipe, so I doubled it and made it with THREE eggs, added slightly less than 1/2 teaspoon of salt and used salted butter. The oatmeal I used was "Quick" and I also added one cup of dried cranberries to the doubled recipe. You could also use 1 cup chopped dried cherries instead. I used a medium size ice cream scoop to transfer the dough to the cookie sheet (I use a Silpat mat instead of a greased cookie sheet). The cookie baked perfectly at exactly 12 minutes...It was wonderfully soft in the middle and just slightly crispy on the outside edges. It had nice height to it, didn't spread out much and was a huge hit with everyone who tried it!
These were too dry in my opinion. They weren't terrible, but just too dry. Sorry.
I have gotten fabulous rave reviews on these cookies. The dough always seems a little dry, but just press it all together, throw them on the sheet, and they come out just terrific. I have made them about 6 times since I printed off this recipe 18 months ago. I am always asked for the recipe. If at high altitude, use a tad bit more leavening, and bake 1-2 minutes longer. I have also halved the dough after adding the nuts but before the chocolate, and made half with white choc, and half with semi sweet.
It's a shame that the rating system only goes up to five stars, because these cookies seem to deserve more! I listened to the other reviewers and used 2 eggs rather than one and added 1/4 cup of flour. The dough was still dry and stiff, but when the cookies were finished baking, they were moist and perfect. These are sure to become a tradition in my house!
these cookies are fanastic.the nicest macadamia nut cookie that I have ever eaten.I made the crunchy type n they were wonderful.
but there is one point to take note.use only chopped-up white choc n not white choc chips.
I reduced sugar to 1/4 white sugar and 1/4 cup brown sugar.And remember to chop macadamia nut into quarters if not you will have a hard time shaping your cookies.the dough is kinda dry so you have to shape them using ypur hands n pressing them slightly or your cookie will be like a ball.
I like this recipe 'cos it is not too sweet n it uses really little butter[healthier choice]
I made this recipe for a cookie exchange and they turned out great. The time they're cooked is important, the less time I cooked them the more moist and chewy they were. Great recipe, Thanks!
These were wonderful! I was a little worried because the dough seemed dry and crumbly, but I wouldn't change a thing!!
I was searching for something a bit different, but not too difficult for a cookie exchange at work. These are great! Now a family favorite, and added to holiday baking! I made a couple changes others may want to try. I added one more egg and a little more flour; also instead of 1 c. white chips, I used 1/2c. each white and semi-sweet choc., and about 1/4 c. butterscotch. Everyone loved them!
* Percent Daily Values are based on a 2,000 calorie diet.
White Chocolate-Macadamia Nut Oatmeal Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 50
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