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!
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.
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.
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.
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:
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. ♥
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!
Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.
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!