Macadamia Nut Cookies

Macadamia Nut Cookies

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"These chewy cookies need to be chilled for 4 hours."
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servings 229 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 146 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a large bowl, cream shortening, brown and white sugars, and eggs. Beat until well blended. Beat in vanilla extract and lemon juice. Stir in flour, baking soda and salt and mix well. Fold in macadamia nuts and oats. Cover and chill for 4 hours.
  2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease 2 baking sheets. Drop the dough by spoonfuls 2 inches apart on cookie sheets.
  3. Bake 15 to 18 minutes. Let cool on wire racks.



Be sure to chop the macadamia nuts into big chunks. I liked them better when they had completely cooled.

These are the best cookies ever! I didn't change a thing.

Added white chocolate chips - the shortening makes this a heavy cookie. Overall after they cooled they taste great!

yummy, I'm a cookie fanatic and always look for great recipes to enjoy on rainy days. these are amazingly delicious. Make sure you have a glass of milk to enjoy these cookies with.

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