White Chocolate Macadamia Oatmeal Cookies

White Chocolate Macadamia Oatmeal Cookies by

Scott Culpepper


Serves: 8

This soup is so warm and comforting it’s like getting a big hug from every bowl!


  • 1½ cups all-purpose flour (level scoop)
  • 1 tsp. ground cinnamon
  • ½ tsp baking soda
  • ½ tsp. salt
  • 1 cup butter, slightly softened
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1½ tsp. vanilla extract
  • 3 cups old fashioned oats (do not use quick oats)
  • 1 cup dried cranberries
  • 1 cup macadamia nuts, roughly chopped
  • 1 cup white chocolate chips


  1. Preheat oven to 350°F and line 18x13 baking sheet with parchment paper.
  2. Whisk together flour, cinnamon, baking soda, baking powder, and salt until completely combined. Set aside.
  3. Use a stand mixer with the paddle attachment to cream together butter, brown sugar, and granulated sugar until combined.
  4. Mix in one egg, then blend in the second egg and add vanilla.
  5. Add flour mixture and mix just until combined then mix in oats, dried cranberries, and macadamia nuts.
  6. Using a large cookie scoop, scoop dough onto prepared cookie sheet. Six cookies per. Place in refrigerator for 15-20 minutes to firm up.
  7. Once firm, gently press down on cookie to flatten the top but do not smash down.
  8. Bake in preheated oven for 12-14 minutes until golden brown on edges. The center may look uncooked, but it will set up.
  9. Remove from oven and let cook on baking sheet for a few minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.