These easy, wonderfully chewy oatmeal cranberry cookies are loaded with chunks of macadamia nuts, white chocolate chips and dried cranberries in an oatmeal batter good enough for breakfast too.
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.
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.
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