These chunky oatmeal white chocolate macadamia nut cookies are soft, chewy, and loaded with salty macadamia nuts and creamy white chocolate chips in a sweet oatmeal cookie base. It’s a fun spin on my classic white chocolate macadamia nut cookies that I know you’ll have on repeat!
Back in my corporate era, when we had big meetings at work, I’d often bring cookies. Snickerdoodles were always a firm favorite, and so were these oatmeal macadamia nut cookies. I’ve been making them ever since as a twist on traditional white chocolate macadamia nut cookies. These are soft and chewy chocolate chip oatmeal cookies with creamy white chocolate and salty macadamia nuts in every bite.
My secret to keeping my oatmeal raisin cookies and these cookies chewy is to leave them slightly underbaked – a trick that you can apply to just about any cookie recipe! I also added more brown sugar than white sugar, which contributes to that soft, tender texture.
Why Oatmeal Macadamia Nut Cookies Stand Out on a Cookie Platter
- Two favorites in one! These cookies have the buttery flavor you expect from a macadamia nut cookie, with the addition of the oats that make this version a bit heartier.
- Soft and chewy. It’s so easy to make bakery-style cookies at home! I share my tips for chewy, delicious oatmeal chocolate chip cookies that always have everyone reaching for seconds.
- No chilling. The best part? The oatmeal cookie dough doesn’t require any time to chill. These cookies can go straight from the mixer to the oven.
Ingredient Notes
These are only the key ingredients you’ll need for these oatmeal white chocolate madadamia nut cookies with notes. Scroll down to the recipe card for the complete list, along with exact measurements for each ingredient.
- Sugar – I use slightly more brown sugar than white sugar. You could go half-and-half in a pinch.
- Rolled Oats – The best oats for oatmeal cookies are old-fashioned rolled oats. I don’t recommend instant oats as they tend to become mushy, and your cookies won’t have that distinct, chunky oat texture.
- Macadamia Nuts – Chopped. You could swap macadamias with another nut, like walnuts or pecans.
- Chocolate Chips – I used white chocolate chips to mimic the original white chocolate macadamia cookies. Feel free to swap white chocolate with semi-sweet, dark, or milk chocolate chips. You can also add butterscotch chips, as I do in my oatmeal butterscotch cookies recipe.
Tips for Chewy Oatmeal Cookies
- More brown sugar. Brown sugar adds more moisture than regular granulated sugar, which in turn makes cookies extra soft with more chew.
- Leave the cookies underbaked. Depending on the size of your oatmeal macadamia nut cookies, this could mean the difference of 60-90 seconds in the oven. You may need to test the first couple of batches.
- Line the pan. Use a silicone baking mat when baking cookies. These mats are oven-proof and they prevent the bottom of the cookies from browning or burning too quickly. Parchment paper is your next best bet.
Cookie Sizes
For larger cookies, I use my large cookie scoop which is about 3 tablespoons of dough. This is my preferred size, and you’ll get 24-26 cookies. For smaller cookies, try a medium-size scoop, which is about 1-1 ½ tablespoons and you’ll get closer to 36 cookies.
Storage and Freezing
- Store at room temperature. Keep the cooled cookies in an airtight container at room temperature. They’re at their freshest within 4 days.
- Freeze. These cookies can be frozen for up to 2 months, though mine were eaten within a week! Every night, I thawed one in the microwave to enjoy with a glass of milk. Pure bliss!
More Oatmeal Cookies Recipes
Oatmeal White Chocolate Macadamia Nut Cookies
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 24 large cookies
- Category: Cookies
- Method: Oven
- Cuisine: American
Description
These easy oatmeal cookies are soft, chewy and loaded with salty macadamia nuts and sweet white chocolate chips!
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 ½ cups all-purpose Flour
- 2 cups rolled oats
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup chopped macadamia nuts
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350° F. Line a baking sheet with parchment paper or a silicone baking sheet.
- Soften the butter in the microwave for 10-15 seconds. Combine the softened butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.
- Next add the eggs and vanilla extract and continue beating until well incorporated.
- In a separate bowl, combine the flour, oats, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form.
- Before the dough thickens, add the chopped macadamia nuts and chocolate chips. Beat a couple of times until they start to incorporate.
- Use a large cookie scoop and place on a sheet pan about 2 inches apart. Bake for 11-13 minutes. The center of the cookie should be slightly under baked but not too gooey. Allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool.
Can batter be made a day ahead of time?
Yes you can chill in the fridge 24 hours ahead of time. Just bake at room temp
Oh, these look delicious. Can’t wait to try them. Do you use quick oats or old fashioned oats?
Hi Annette, I use rolled oats actually. Thanks for asking, I will add it to the notes!
These sound amazing. Pinned for later. I use parchment paper
Enjoy your day
Cindy
Awesome! Thanks Cindy!