White Chocolate Macadamia Nut Cookies
There’s nothing quite like the unique combination of a White Chocolate Macadamia Nut Cookie! It is special, you can’t always find in stores. Ours has oatmeal, too!
White Chocolate Macadamia Nut Cookies
Macadamia nuts are high in healthy fats and contain fiber, protein, and other nutrients.
Alternatively, try almonds, cashews or walnuts against the sweetness of white chocolate! These are great with dried cranberries.
Fresh ingredients
The White Chocolate Macadamia Nut Cookie recipe is next level hearty. A combination of nuts with chocolate and oats hits the spot!
Quick note of caution, macadamia nuts and white chocolate bars can be expensive. As an alternative, reduce the total number of nuts to 3/4 or 1 cup and use white chocolate chips.
Cookie dough
There are so many ways to make great ways to make great cookies. Some recipes call for more brown sugar and less white sugar, brown butter, shortening, grated chocolate, and varied freezing and refrigeration techniques. Check out our Pro Cookie Tips for an easy guide!
Scoops of cookie dough
To make the White Chocolate Macadamia Nut Cookies, chop 1 cup of macadamia nuts and set aside the remaining ½ cup. In a large bowl, mix the melted butter, sugars and salt together. Stir in the eggs and extract. Add the flour, corn starch, baking soda and cinnamon to the mixture. Add the oats and 1 cup of chopped nuts. Stir until a soft dough forms. Be careful not overwork the dough.
Form the cookies by using a standard cookie scoop and place them on the prepared baking sheets at least 2 inches apart, about 5-6 per sheet. Lightly flatten the cookies with the back of the scoop. Chill the cookies in the refrigerator for 30 (minimum)-60 minutes (ideal) to reduce spreading, so the cookies retain their shape.
Freshly baked White Chocolate Macadamia Nut Cookies
Bake for 10-12 minutes in a preheated oven, rotating halfway through the bake time. Watch the cookies in the final few minutes of time. Look for slightly golden-brown bottoms. Do not over bake!
White Chocolate Macadamia Nut Cookies
As the cookies are cooling, carefully dot them with the remaining macadamia nuts and chopped white chocolate (or white chocolate chips). Let cool on the cookie sheet for 20 minutes (the residual heat will finish the baking process, so they stay soft) before transferring to a wire rack with a spatula to cool completely.
White Chocolate Macadamia Nut Cookies
Ingredients:
- 1 ½ cup of macadamia nuts, divided
- 1 ½ sticks of melted butter
- ¾ cup of brown sugar
- ¼ cup of granulated sugar
- ½ teaspoon of salt
- 2 eggs, room temperature
- ½ teaspoon of almond or 1 tablespoon of vanilla extract
- 2 ½ cups of leveled cups all-purpose flour
- 2 teaspoons of corn starch
- 1 teaspoon baking soda
- ½ teaspoon of cinnamon
- ¾ cup old fashioned oats
- ½ bar of white baking chocolate, chopped, OR 1 cup of white chocolate chips
Instructions:
- Prepare two cookie sheets with parchment paper.
- Chop 1 cup of the macadamia nuts and set aside the remaining ½ cup. In a large bowl, mix the melted butter, sugars and salt together. Stir in the eggs and extract. Add the flour, corn starch, baking soda and cinnamon to the mixture. Add the oats and 1 cup of chopped nuts. Stir until a soft dough forms. Do not overwork the dough.
- Form cookies by using a standard cookie scoop and place them on the prepared baking sheets at least 2 inches apart (about 5-6 per sheet). Lightly flatten the cookies with the back of the scoop. Chill the cookies in the refrigerator for 30 (minimum)-60 minutes (ideal) to reduce spreading, so the cookies retain their shape.
- Preheat oven to 325. Bake for 10-12 minutes, rotating halfway through the bake time. Watch the cookies in the final few minutes of time. Look for slightly golden-brown bottoms. Do not over bake.
- Remove from oven. As the cookies are cooling, carefully dot them with the remaining macadamia nuts and chopped white chocolate (or white chocolate chips). Let cool on the cookie sheet for 20 minutes (the residual heat will finish the baking process, so they stay soft) before transferring to a wire rack with a spatula to cool completely.
- Makes 10-12 large cookies. Store in a cookie jar or airtight container for up to a week at room temperature. Prep time, 15 minutes, inactive 1 hour, 11 minutes baking time.
Notes:
• For a twist, add chopped dried cranberries! • This is not the recipe for a super strong fancy all-purpose flour. Consider using flour with slightly a lower protein content so the cookies don't come out too dry. The protein becomes gluten when liquid is added to it and gives structure to food. However, here we want soft cookies so flour that is too strong will make the cookies dense. • Pro Cookie Tips o Use room temperature ingredients such as eggs in this recipe. o Measure with the spoon and sweep method- spoon flour into a measuring cup and level it with a knife. o Chill the dough for 30 (minimum) -60 minutes (ideal) before baking. o Use parchment paper to line baking sheets so cookies won’t stick and for easy clean up. Rotate baking sheets halfway through the baking time. o Rest the cookies on the baking sheet before moving to a cooling rack. o Cool cookies completely before decorating or storing.
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