White Chocolate Macadamia Nut Oatmeal Cookies.

Soft-baked, ultra chewy, and simple oatmeal cookies loaded with white chocolate and macadamia nuts. Only 30 minutes to chill, you’ll have oatmeal cookies in no time!

These soft-baked oatmeal cookies are loaded with creamy white chocolate and buttery macadamia nuts. Only 30 minutes to chill, you’ll have oatmeal cookies in no time!

Here we go. Another cookie jar favorite from my kitchen to yours.

I’ve been making these super soft oatmeal cookies for a couple years now. It’s my favorite “base” oatmeal cookie recipe. Ultra soft, chewy, kissed with molasses flavor, and ready for any add-ins your tastebuds desire. I typically make them with raisins, M&Ms, or butterscotch morsels. But you’re going to go nuts over today’s new version.

White Chocolate Macadamia Nut Oatmeal Cookies - buttery, soft-baked, and ultra chewy!

I had a hankering for oatmeal cookies last week after a run. Typically not something I replenish my muscles with after a long run, but hey… I went with it. No better time to treat yourself than after running 5 miles, right?! Leftover macadamia nuts sat on the counter, so these loaded oatmeal cookies were a no brainer.

My mind was completely blown after biting into one warm from the oven. The molasses and cinnamon-spiced oatmeal cookie base paired with buttery macadamia nuts and sweet white chocolate is out of this world.

If you’re looking for a new cookie recipe to try, this is it.

White Chocolate Macadamia Nut Oatmeal Cookies - buttery, soft-baked, and ultra chewy!

I have a few helpful notes about your white chocolate macadamia nut oatmeal cookies (um, try saying that 3 times fast) – and I encourage you to read them before beginning.

The oatmeal cookie dough recipe calls for more brown sugar than white sugar. In fact, most of my cookie recipes do. I prefer to use more brown sugar than white sugar because brown sugar holds more moisture than white sugar – and thus produces a softer, moister baked good. I like to use dark brown sugar since it has a slightly higher amount of molasses. However, if you’re in a pinch and only have light brown sugar – that’s ok!

I love adding a touch of dark molasses to my oatmeal cookie dough. It’s a little something I picked up from one of my cookbook cookie recipes (recipe on page 109!). 1 Tablespoon doesn’t sound like much. And you’re right! It’s not that much. But it’s just enough to give a subtle amount of extra molasses flavor. However, don’t go buy a bottle just for this recipe. They’re fine without it.

White Chocolate Macadamia Nut Oatmeal Cookies - buttery, soft-baked, and ultra chewy!

There is always the question of which type of oats to use in cookie recipes. I use old-fashioned whole oats in this recipe, as opposed to quick oats. Quick oats, which are more powdery than whole oats, may dry out your cookies.  You could certainly try using them, but I prefer whole oats. They give more texture: hearty, chewy, thick.

Today’s oatmeal cookie dough is slightly sticky, so it’s best to chill it before baking. You’ll want these cookies to spread, but not overspread into flat discs on your baking sheet. So, chill the dough for about 30 minutes. (I chilled today’s dough for 25 minutes.)

I use a cookie scoop for oatmeal cookies; it grabs onto the textured cookie dough better than my hands can. Here is the cookie scoop I use – I own it in sizes medium and large, and I used size medium for these cookies. Scoop/roll 1.5 Tablespoons of dough per cookie.

Press a few extra white chocolate chips and/or macadamia nut chunks directly into the tops of the cookie dough balls. This guarantees you’ll have a few pretty chunks on top of your baked cookies. Like so:

White Chocolate Macadamia Nut Oatmeal Cookies - buttery, soft-baked, and ultra chewy!

There are no secret ingredients here, no rocket science knowledge required – just a simple, straightforward soft-baked oatmeal cookie recipe with the crunch of macadamia nuts and the creaminess of white chocolate. Simple perfection!

PS: Here is my white chocolate macadamia nut cookie recipe without oats.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

White Chocolate Macadamia Nut Oatmeal Cookies

Soft-baked, ultra chewy, and simple oatmeal cookie recipe loaded with white chocolate and macadamia nuts. Only 30 minutes to chill, you’ll have oatmeal cookies in no time!


  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar 
  • 1/4 cup  (50g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1 Tablespoon (20g) dark molasses
  • 1 and 2/3 cups (140g) old-fashioned rolled oats
  • 1 cup (125g) all-purpose flour, careful not to overmeasure
  • 1/2 teaspoon ground cinnamon
  • 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 fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
  2. In a separate bowl, toss the oats, flour, cinnamon, baking soda, and salt together. Add to the wet ingredients and mix on low until combined. Fold in the white chocolate chips and macadamia nuts. Dough will be thick. Chill the dough for 25-30 minutes in the refrigerator.
  3. Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats.
  4. Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I pressed a few extra white chocolate chips/nuts into the tops of the cookies for looks. Bake for 10-11 minutes until very lightly browned on the sides. The centers will look very soft. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  5. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature and continue with step 3. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

My Race Results

The Sole of the City 10K yesterday morning went much better than I thought! I hadn’t been running much over the past few months, so I was worried my time would be completely embarrassing and my body would shut down by mile 5. Though I did have some slight cramping at mile 4, I completed the race in 49:34 minutes and came in 287th place overall out of 3,103. My bud Erin placed 152nd. Woo!

Sole of the City is such a fun race by the Baltimore harbor. If you’re close to the area, definitely look into it for next year. It’s usually sponsored by Greene Turtle, so there’s plenty of food and beer afterwards. Always a perk!

Sole of the City 10K 2014






  1. Sally,
    I made these yesterday for Easter and they were a HUGE hit!! They were sooo delicious and turned out perfect!
    Thank you!!

  2. Should I use raw macadamia nuts or roasted ones?

  3. How could you incorporate dried pineapple or dried apricots into this recipe? I have that needs to be used up!!

    • That sounds delicious! Keep the total amount of add-ins to 1 and 1/2 cups – so keeping under that amount, add however much of any add-ins you’d like. Enjoy!

  4. I have a cookie order for 4 dozen different cookies for a co worker. I just realized that literally all 4 recipes I choose we’re yours!!!! Hahaha on accident too. I love your blog and baking more than anything, keep up the good work!:) (this cookie is 1 of the 4)

  5. I’m definitely going to be pinning this and then making it. I’ve discovered that I love the combination of white chocolate and macadamia nuts, and who doesn’t love an oatmeal cookie? And have I mentioned that your photos are gorgeous? So jealous.

  6. Im very excited that I found your website because I’d like to perfect my non-existing cooking skills. For these cookies, you did not mash them, only rolled the dough and placed on the paper? Im baking these cookies now, and they’re not spreading like yours in the picture 🙁
    Can you tell me why?

  7. Hi!
    1. Do you think I can substitute with splenda or truvia?
    2. Is substitution with whole wheat flour possible as well?

    Thank you, LOVE your blog :)!

  8. Have you ever tried to make bars with this recipe? If so, how’d it turn out and what do you recommend?

    • I have not– though I make oatmeal cookie bars with a similar recipe quite often. Use an 8-inch or 9-inch square baking pan. About 25-27 minutes bake time. Same oven temp.

  9. is there a reason you didn’t use cornstarch in these?  you’ve said this ingredient is key to keeping cookies soft.  sending these cookies to my bro-in-law in arkansas for a pick-me-up treat and will have to mail them.  hoping to make them stay as fresh as possible! thanks for all the great recipes!!!

  10. Hello, I made these cookies and they pretty much melted into a chewy butter sugar circle. =( I chilled the dough for about a hour. So strange! I posted pics on my blog after I catered a party.

    I had high hopes! I love all your cookie recipes. I also made two batches of “THE chocolate chip” recipe. One with cornstarch and one without. I couldn’t tell a difference in the rise. They both turned out great? http://www.JennsFarmTable.com

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