White Chocolate Macadamia Oatmeal Cranberry Cookies
User Reviews
4.6
White Chocolate Macadamia Oatmeal Cranberry Cookies
Description
Starting with melted butter creamed with brown and granulated sugars, this cookie dough incorporates eggs, baking soda dissolved in hot water, vanilla extract, flour, kosher salt, and old-fashioned oats. White chocolate chips, macadamia nuts, cranberries, and raisins add flavor and texture. Chilling the dough before baking enhances thickness and chunkiness.
Baked at 375 degrees F (for unrefrigerated dough) or 350 degrees F (for refrigerated dough) on parchment-lined sheets, these cookies develop golden edges while staying soft inside. The white chocolate lends sweetness, while cranberries and raisins bring tart and chewy notes, complemented by nutty macadamias.
The result is a richer, textured cookie ideal for those looking to combine traditional oatmeal with the added depth of nuts, dried fruit, and white chocolate in a single bite.
Ingredients
- 2 cups butter unsalted
- 1 ½ cups brown sugar
- 1 cup granulated sugar
- 3 egg
- 1 egg yolk
- 3 tablespoons water hot
- 2 teaspoons baking soda
- 1 tablespoon vanilla extract pure
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 3 cups old-fashioned oats
- 1-11.5 ounce white chocolate chips package
- 1 ½ cups macadamia nuts chopped
- 1 ½ cups cranberries
- 1 ½ cups raisins
Instructions
- Melt the butter and allow to cool slightly. Cream the butter and sugars in the bowl of a stand mixer set to medium-high until creamy, light and fluffy, about 3 to 4 minutes.
- Add the eggs and egg yolk one at a time, mixing well in between additions.
- In a ramekin or small bowl dissolve the baking soda in the hot water and add to the creamed mix with the vanilla.
- Sift the flour and salt together. Add half of the flour mix to the batter and mix then add the other half and mix.
- Reduce the mixer speed to low and add the oats, white chocolate chips, macadamia nuts and cranberries and mix until just combined.
- For chunkier textured cookies, cover and refrigerate for 30 minutes up to 3 days.
- Preheat the oven to 375 degrees F if using unrefrigerated dough and 350 degrees F if using refrigerated.
- Line 2 baking sheets with parchment paper and use a cookie scoop to form balls and gently roll in the palms of your hand then place onto the cookie sheet about 2 inches apart from each other.
- Bake one sheet of cookies at a time for 10 minutes or until just golden. Remove from oven and let cool on the cookie sheet for 3-4 minutes then move to a wire cooling rack until completely cooled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 46mg | 15% |
| Sodium | 201mg | 8% |
| Potassium | 84mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 342IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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