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!

white chocolate macadamia nut oatmeal cookies on a white plate

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

stack of white chocolate macadamia nut oatmeal cookies

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 on a baking sheet

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 on a blue plate

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

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.

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white chocolate macadamia nut oatmeal cookies on a white plate

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


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!


  • 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


  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.


  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


  1. Ally @ The Cheery Baker says:

    Sometimes there is nothing better than a good oatmeal cookie! I love the addition of the white chocolate and macadamia nuts! And congratulations on the race! 🙂

    1. Thanks Ally!

  2. I’m running my first 5K in two weeks, and now I think I know what I’ll be doing with the rest of that Sunday–your oatmeal cookie granola has been a great snack while I’ve been training. I also think I’ll add Sole of the City to my running goals, so thanks for the tip!

    1. Yes, Jackie – it’s such a fun race. You’ll definitely be able to manage a 10K next year. Good luck in two weeks!!

  3. Laura (Tutti Dolci) says:

    I love these cookies, white chocolate and macadamia nuts are so good together. Perfect running motivation!

  4. Jessica @ Sweet Menu says:

    YUM Sally YUM! These cookies look scrumptious! I would love to know how you balance eating and exercising. I find it so hard not too eat too many when I make a batch of cookies, although I always try to give it away to family and friends. I’m just so impressed you ran a marathon! Did you have to be strict while you were training? x

    1. Hey Jessica! What I love most about baking is sharing the recipes with others. So when I bake a batch of cookies, I take a couple for myself, and pass the rest onto others. A lot of them end up at my fiancé’s work! Anyway, I was horrible training for this 10K (I didn’t run a marathon – oh my goodness, not at all. Maybe someday!) I tried to eat a ton of protein and healthy carbs and drink tons of water the few weeks leading up to the race.

  5. Dorothy @ Crazy for Crust says:

    I have been so dying for macadamia nut + white chocolate cookies. These are perfect Sally!!!

  6. Denise | Sweet Peas & Saffron says:

    Sally, I made your peanut butter oatmeal cookies and they were soooo good! These look just as amazing! I have had the hardest time finding macadamia nuts in the past but will have to keep my eyes peeled.

    1. Yes, keep your eyes peeled Denise. If you can’t find them – any other nut would be fine. Or leave the nuts out completely.

  7. White chocolate macadamia nut cookies have always been one of my favorites because of their richness and the delightful crunch from the nuts. I know that I would LOVE your soft, chewy version with oatmeal!

  8. Amy @ Amy's Healthy Baking says:

    Oatmeal cookies sound like the perfect post-run fuel to me! With how many oats you use in your recipes, they’re practically health food — right?? 😉 In the past few months, oatmeal cookies have slowly been displacing double chocolate chip as my favorites… Something about their soft/chewy/perfect texture and cinnamon gets me every. I can never stop at one — or sometimes even two!

    1. I love that you’re turning into an oatmeal cookie lover like me. 🙂 Yes, the cinnamon and oat combination makes me weak at the knees!

  9. lacey crabtree says:

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

    1. I’m very glad to hear it! These cookies are one of my very favorites!

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

    1. Whichever you like best – I used roasted, salted.

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

    1. 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!

  12. 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)

  13. laurel @wannacomewith.com says:

    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.

    1. Thanks Laurel! I appreciate that. 🙂

  14. 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?

  15. Alexus Perry says:

    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 :)!

    1. I don’t suggest either for this cookie recipe– here are my healthier recipes including some healthier cookies if you’d like to try those instead: https://sallysbakingaddiction.com/category/healthy-recipes/

  16. Sheree Stockwell says:

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

    1. 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.

  17. nicole skipper says:

    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!!!

    1. They’re super soft without it! I usually only use cornstarch in chocolate chip cookies. (without oats)

  18. Jennifer Irizarry says:

    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? www.JennsFarmTable.com

  19. Hi Sally! I always use your cookie recipes and every time I do they are a big hit! I want to make these cookies for an event coming up but I can’t find white chocolate chips anywhere. I live in Colombia now so little things like this can be hard to find. Could I use chocolate chips instead of white or would it be too sweet?

    1. Regular chocolate chips would be wonderful in these 🙂

  20. Rebecca | Becky Keeps House says:

    OMG I just found out that this recipe exists. Your white chocolate macadamia nut cookie recipe is the best I’ve ever eaten and now there’s an OATMEAL VERSION?!?!

    I feel like…I’m just like…overwhelmed.

    Excuse me. I got cookies to bake.

    1. Haha – I totally understand the excitement 😉 Happy baking!!

  21. Made these yesterday for a visiting relative – my excuse to go crazy cookie baking lady. They were nice but for some reason the cinnamon didn’t work for me. I’m not sure why, I’ve made similar cookies before so I suspect my cinnamon was sub-par, maybe too old or not kept in an airtight container. I also baked them a tad longer than the recipe says; us Aussies like our cookies a bit harder.
    I’ll give them another go with fresher spices.

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