White Chocolate Macadamia Oatmeal Cranberry Cookies
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.
Course Dessert
Cuisine American
Keyword cookies
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Chill Time 30 minutesminutes
Total Time 55 minutesminutes
Servings 36cookies
Calories 291kcal
Ingredients
2cupsunsalted butter
1 ½cupsbrown sugar
1cupgranulated sugar
3eggs
1egg yolk
3tablespoonshot water
2teaspoonsbaking soda
1tablespoonpure vanilla extract
4cupsall purpose flour
2teaspoonskosher salt
3cupsold-fashioned oats
1-11.5ouncepackage white chocolate chips
1 ½cupschopped macadamia nuts
1 ½cupscranberry-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.