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.

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. Like regular white chocolate macadamia nut cookies, but with extra texture. 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’s 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.

Print

White Chocolate Macadamia Nut Oatmeal Cookies

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 18 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

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!


Ingredients

  • 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 pure vanilla extract
  • 1 Tablespoon (20g) dark molasses
  • 1 and 2/3 cups (140g) old-fashioned rolled oats
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 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

Instructions

  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.

Notes

  1. Make Ahead & Freezing Instructions: 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.
  2. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: white chocolate macadamia nut oatmeal cookies, white chocolate oatmeal cookies

76 Comments

  1. haha nice shoes 😛
    I LOVE the idea of adding a tad healthier ingredient to make the flavor of a delicious cookie MORE delicious! THANK YOU!!

  2. Ohh i love macadamia’s! Unfortunately, we can’t get white chocolate chips over here… I dislike it when the chocolate doesn’t keep it’s shape in cookies and gets all gooey 🙁 Once again, these look really really delicious, Sally.

  3. Taylor @ Food Faith Fitness says:

    Oh my goodness, how did you know my new favorite cookie before I knew my new favorite cookie! I am obsessed with the white choc macadamia cookies from Subway….and I am SO into the oatmeal addition! Pinned!

  4. Marie @ Little Kitchie says:

    So many great things happening here!

  5. Hi, these look amazing!!! I check your blog more than once a day to see if you posted anything new 😛 I love macadamia nuts could be my fav after peanuts.

    1. Thanks Juliette! You know what might be easier for ya? You can subscribe (click here) to my posts and each new post will be emailed to your inbox in the morning.

  6. I’m a HUGE fan of the white chocolate/macadamia nut flavor combination, so there’s no doubt that that makes the already fabulous oatmeal cookies that much better.

    Happy Monday!

    1. You too, Liz! You gotta try these.

  7. Chloe @ foodlikecake says:

    These cookies sound delicious!

  8. Chelsea @ Gal on a Mission says:

    What a great combination of flavors! I bet these cookies rock. Congrats on the 10K – that’s great, Sally. Pinned.

  9. Lisa @ Simple Pairings says:

    I can’t wait to make these for my boyfriend – this is one of his favorite cookies! I love this so much more in an oatmeal cookie than just a sugar cookie base – I’m a sucker for oatmeal cookies 🙂

    1. Yes, oatmeal cookies are my weakness too Lisa! Hope you both enjoy them.

  10. Chelsea @chelseasmessyapron says:

    Congrats on your race Sally! You definitely deserve a few cookies after that 🙂 My husband’s favorite cookies are white chocolate macadamia. Definitely need to try the addition of oats sometime! Pinned 🙂

  11. ashley - baker by nature says:

    Charlie LOVES macadamia nuts, and I love making him happy, so I’ll be making these for him VERY soon 🙂 Gorgeous as always, love!

  12. Oh my! These look delicious! I would not be able to stop eating these!

  13. These look delicious! It’s two of my favorite types of cookies smashed into one yummy treat!

  14. I actually really love your 5 ingredient almond butter cookies after a good run! I got my friend hooked on them and she now has them pre-run too!

    1. Nice! Those cookies are fantastic running fuel. I speak from experience!

  15. These cookies look magnificent! Congrats on your race — your time was really great!

  16. These cookies look amazingly good! I love white chocolate and macadamia together. What a great idea to add oatmeal! And congratulations on the race!

    1. Thanks so much Tonia!

  17. I’m glad you had a great run! It was so gorgeous outside! It was definitely the perfect day for a race. And I always dream about baked goods when I’m running. I don’t know what it is, but I just always have something I want to bake on my mind. Ha!

    And old-fashioned are definitely better in cookies in most cases. I think quick oats absorb too much moisture since they’re like flour. I like my oatmeal cookies to have a chew!

    1. Haha it sounds like we both need a running shirt that says “I run for cupcakes” or cookies or cake or frosting… I could go on for awhile.

  18. Oh my god, you know I have to try these. My family will love them 🙂

  19. Yum! I’ve been thinking how I need to try your oatmeal cookie recipes and this definitely gives me another nudge! So delicious. And a totally acceptable post-run snack. Congrats on your awesome race time! Have a lovely week, Sally!

  20. Way too much goodness going on in these cookies!! White chocolate macadamias are one of my favorites!! Making an oatmeal version just makes sense. This is why we have you!! Congrats on the race!! (Love your kicks!!)

    1. Thanks Zainab, I had a feeling you’d like my bright (sort of obnoxious) sneakers!

  21. Julianna @ Julianna Bananna says:

    these look delicious!!

  22. Cate @ Chez CateyLou says:

    Congrats on your race time – that’s so awesome!! And you definitely deserve a whole tray of cookies after that!! I love this description: “The molasses and cinnamon-spiced oatmeal cookie base paired with buttery macadamia nuts and sweet white chocolate” – makes me want a giant bite!!

  23. Mary Frances @ The Sweet {Tooth} Life says:

    I always want oats in some form after running, too! Like granola … granola bars … obviously oatmeal cookies … 🙂 Love the touch of molasses! You always take a plain cookie and make it amazing, like this one, macademia nuts and white chocolate AND molasses and oats? Hello YUM.

    1. Yes! I usually inhale granola when I’m running a lot! But a cookie sounded so much better last week haha. You have to try these Mary Frances!

  24. Averie @ Averie Cooks says:

    Oh what a great cookie, Sally! I love the combo of white choc + oats. It’s creamy, buttery, yet hearty. I bet these are just so tasty! Soft and chewy oatmeal cookies are the best! pinned

    1. I knew you’d love these cookies Averie – we both favor oatmeal cookies over any others! Thanks for pinning.

  25. These are cookies with a healthy factor 😉
    Totally loving these!

  26. Kiley- Rooks to Cooks says:

    These look amazing! My mum especially loves white chocolate macadamia nut cookies, and I bet she would love these with the addition of the oats! That is a great idea, to add oats into the cookie dough to give it a extra oopmh of texture and flavor 🙂

    1. Exactly. You should bake these for your mom then. Enjoy!

  27. Caley Buxton says:

    Congratulations on your race! Great job 🙂 And great job on these cookies! I love the idea of molasses in white-chocolate-chip macadamia cookies…I don’t think I’ve ever seen that before, but I’m sure it’s a wonderful touch. Kind of like using butterscotch chips! (butterscotch-chip white-chocolate-chip cookies…yes!!) 😀

    1. I had a feeling you’d love this cookie recipe Caley! And the combination of white chocolate and butterscotch in an oatmeal cookie sounds divine.

  28. These look amazing
    L x
    Http://workingmumy.blogspot.com

  29. Laura (Blogging Over Thyme) says:

    These cookies!!! They look so chewy–I can never get enough macadamia nuts!

  30. ATasteOfMadness says:

    I am always up for new cookie recipes! I love this!

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