Here we go. Another cookie jar favorite from my kitchen to yours. My mind was completely blown after biting into one of these cookies 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. 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 unsulphured or dark molasses (not blackstrap) 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’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: 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. I use the same base dough for my loaded oatmeal cookies too, so if you enjoy this version, be sure to try those next! PS: Here is my recipe for white chocolate macadamia nut cookies without oats. Or for a similar oatmeal-based cookie without the nuts, try my white chocolate Biscoff oatmeal cookies.
