Macadamia Nutwhite Chocolate Oatmeal Cookies Recipes

Steps:

• 1. In a large mixer bowl, combine cake mix, flour, oats, melted butter, eggs, and vanilla. Beat on low speed for 1 minute or just until smooth. Stir in nuts and chocolate chunks.
• 2. Drop dough by rounded tablespoonfuls onto prepared sheets. Bake 10 to 15 minutes or until light golden. Cool 1 minute on wire racks or until firm on baking sheets then remove to racks and cool completely.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place oatmeal in a blender and process into a fine powder. Transfer to a large bowl and set aside.
• Place coconut in the blender and process until finely chopped. Add to the bowl with the oatmeal. Add flour, baking powder, baking soda, and salt to the bowl; mix well and set aside.
• Cream butter, brown sugar, and white sugar together in a bowl. Add egg and vanilla extract. Add butter mixture to the bowl with the flour mixture and mix well. Stir in white chocolate chips and macadamia nuts.
• Roll heaping tablespoons of dough into balls and place on the prepared baking sheet.
• Bake in the preheated oven until edges start to brown lightly, 12 to 14 minutes.

Steps:

• Preheat oven to 325°F
• Line two baking sheets with parchment paper or use silicon baking pads.
• Mix flour, baking soda and salt in medium bowl.
• Using electric mixer, beat butter, sugar and brown sugar in large bowl until well blended.
• Mix in egg and vanilla.
• Beat into flour mixture.
• Mix in oats, then white chocolate chips, cherries and macadamia nuts.
• Drop dough by rounded tablespoonfuls onto baking sheets, spacing two inches apart.
• Bake cookies 12 minutes. Switch and rotate baking sheets.
• Bake cookies until golden, about 6 minutes longer.
• Cool cookies on baking sheets (cookies will firm as they cool).

Steps:

• Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
• Combine the flour, baking soda, baking powder, and salt in a mixing bowl.
• Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes. Add the brown sugar and mix together until smooth.
• Add the egg and vanilla. Stop to scrape down the sides of the bowl with a rubber spatula. Blend in the flour mixture in 3 stages and stir in the white chocolate and the nuts.
• Scoop out walnut-sized mounds of the cookie dough and place on the cookie sheet, leaving 2-inches between the mounds. Bake for 8 to 10 minutes, until the cookies are golden. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks. Store in an airtight container at room temperature for up to a week. Freeze for longer storage.

Steps:

• In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for about one hour.
• Mix in chips and nuts.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
• Bake for 5 to 7 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Store them in brown bag for up to 3 days to stay chewy.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 minutes in the preheated oven, or until golden brown.