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.
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!
Yield: 18 cookies
Prep Time: 10 minutes
Total Time: 50 minutes (includes chilling)
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.
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.
Preheat oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
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.
Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months.
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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 (official time) 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!
Chewy oatmeal cookies are my favorite kind of reward after a good run. Enjoy!