June 3, 2018

Oatmeal Macadamia Cranberry White Chocolate Cookies (OMCWC!)

For real: Oatmeal Macadamia Cranberry White Chocolate Cookies are fully loaded.

I love serving cookies for dessert after a big meal, because they are a little bite of goodness. I don’t need to do anything but make some coffee, put out a lovely full platter and enjoy the company. These are good for entertaining too – Girls Night… In showcases them in a fun cocktail party menu.

I’m a fan of using my KitchenAid Stand Mixer (affiliate link) for cookies, and it’s a real necessity with these. The shear volume of add-ins make it tough to stir up by hand!

I use an ice cream scoop (affiliate link) to (try) to keep the cookies the same size. Make sure to spray it with cooking spray before you get scooping.

These ones are especially decadent in the best way: they have so many good for you ingredients they’re practically good for you.

Almost. They ARE cookies.

These are great after dinner or as an afternoon snack, but one of my favorite ways to use them is to give them away – people rave about them and they’re easy to pack up and take with. They are different enough to stand out among the crowd and tasty enough to hold their own.

Oatmeal Macadamia Cranberry White Chocolate Cookies (OMCWC)

Course: Dessert, Snack

Cuisine: American

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: cookies

These cookies are simply decadent and are elegant enough to finish off even a fancy meal

Print Recipe

Ingredients

2/3 cup Butter (10 2/3 tblsp)
2/3 cup Brown Sugar
2 large Eggs
1 1/2 cups Old Fashioned Oatmeal
1 1/2 cups All Purpose Unbleached Flour
1 tsp Baking Soda
1/2 tsp Salt
5 ounces Dried Cranberries
3/4 cup White Chocolate Chips
2 1/4 ounces Chopped Macadamia Nuts

Instructions

Preheat oven to 375 degrees.
In an electric mixer, beat butter and brown sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, and mix well. In a medium bowl, combine oats, flour, baking soda and salt. Add 1/2 of the oatmeal mix to the butter mixture at a time, mixing until incorporated each time.
Mix in cranberries, white chocolate chips and macadamia nuts using mixer. Do not over mix.
Using a sprayed cookie scoop or tablespoon, drop onto ungreased cookie sheets. I use a #40 scoop, which is about 1 1/2 tablespoon per cookie. This recipe produced 27 cookies (9 on each sheet pan to allow for spreading).
Bake cookies, two sheets at a time, for 12 to 14 minutes, or until brown and yummy. Cool on racks.

I’m trying to make everyone around here call them OMCWC for ease, but no one can remember the acronym