Cookies with Oats, Macadamia Nuts and White Chocolate
Rich has been asking for some slightly soft & chewy, slightly oaty cookies with macadamia nuts and white chocolate chips. We purchased some chopped macadamia nuts and organic white chocolate chunks from Nuts.com, and then I started looking for a recipe. This recipe is based on the Oatmeal Cookie recipe at JoyofBaking.com. I halved the original recipe, added a little less oats and a little more flour, and skipped the cinnamon and dried fruit. I used seagrape honey, but that's very hard to find outside of Florida—any dark, caramelly honey should work well. These were a hit!
Ingredients
- 85 grams unsalted butter
- 85 grams light brown sugar firmly packed
- ½ egg (about 25-30 grams) at room temperature
- 1½ teaspoons honey
- ½ teaspoon pure vanilla extract
- 60 grams all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 90-95 grams quick-cooking oats
- 60 grams chopped macadamia nuts
- 65 grams white chocolate chips
Instructions
- Preheat your oven to 350° F (180° C) and line two baking sheets with parchment paper or silicone lining sheets.
- In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth.
- Add the sugar and beat until creamy and smooth (about 1-2 minutes).
- Add the egg, honey, and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the flour mixture to the creamed mixture and beat until incorporated. Then stir in the oats, nuts, and white chocolate chips.
- For large cookies, use about 40 grams of batter (I like to use a #30 cookie scoop [Zeroli black scoop] to form the cookies) and space the cookies about 3 inches apart on the baking sheet. Then lightly wet your hand and flatten the cookies slightly with your fingers.
- Bake the cookies for about 12 minutes or until golden brown around the edges but still soft and look a little wet in the center.
- Remove from oven and place the baking sheet on a wire rack. Let the cookies cool a few minutes on the baking sheet so they firm up, before transferring them to a wire rack to finish cooling.
Notes
12 October 2025: I made these this morning after not making them for a long time. I have been unable to find real white chocolate chips like I used to use. So instead I tried chopping up a white chocolate bar from Ghirardelli, which seemed to work fine. The cookies baked on rack 2 for about 11 minutes, 30 seconds, which seemed to be perfect. They spread a little bit at the edges, but this can be helped by nudging them back into shape carefully while baking and also as soon as they come out of the oven. I let them cool for about 5 minutes on the cookie sheet (just enough time to make the second half batch of 6 cookies) and then transferred them to the cooling rack. While baking the first half-batch, I refrigerated the dough for the second half-batch, but I’m not sure if it made much difference.
