White Chocolate Chip Cookies with Macadamia Nuts

White Chocolate Chip Cookies with Macadamia Nuts

White chocolate chip & macadamia nut cookies are the best drop cookies to make all year round!

These white chocolate cookies are going to be your new go-to cookie recipe. These rich, chewy cookies are filled with macadamia nuts, oatmeal, and white chocolate. With minimal decorating, the cookies turn out looking pretty and enticing to eat! This is the perfect cookie recipe all year round, but would definitely impress around the holidays. Let me show you the best way to bake up a delicious batch of cookies.

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Baking has always been a way for me to get in to the kitchen and just relax. Since baking is such a precise science, it allows me to get in the zone and just block everything out. It’s definitely one of my favorite ways to de-stress and play around in the kitchen.

The macadamia nut and white chocolate cookies are fun because they don’t require a lot of patience or technique. This is more of a recipe to make on a weeknight when you just feel the urge to go bake, or if you’re looking for a simple, make-ahead dessert.

white chocolate oatmeal cookies

Hacks to Improving Your Cookies

While baking homemade cookies seems like an easy, simple task that you may have learned at a very young age, there are definitely ways to improve your baking techniques. The secret to baking delicious cookies (no matter the dough flavor) is learning techniques that you can repeatedly use.

Here are some of my favorite baking techniques to keep in mind when baking drop cookies (cookies made from a soft dough that is scooped into mounds for baking):

Oven temperature is key: All ovens heat differently, that’s just the name of the game. In order to make sure the oven has reached the correct baking temperature, begin preheating the oven 15-20 minutes before the first batch of cookies go into the oven. The only way to be 100% sure your oven is reaching the necessary temperature is to invest in an oven thermometer. It’s a cheap investment and especially comes in handy with more technique-focused recipes.

Bake according to physical signs: Of course, when you’re following a recipe, the author will include recommended baking times. However, I suggest you treat them as such – RECOMMENDED. Like I mentioned earlier, all of our ovens have different quirks. If you have an oven window, peak into the window and observe the cookies as they’re baking. Once they look like the description in the recipe (i.e. golden brown around the edges) remove from the oven.

Mixing matters: Make sure you follow the recommended mixing times listed on recipes. When it says “allow butter and sugar to cream for two minutes” like on the white chocolate cookie recipe below, make sure you set a timer and allow it to actually mix for the whole two minutes. The mixing stage allows dough to trap pockets of air. This helps lighten the dough and makes it easier to mix and handle. The trapped air created during this stage aids the baked good in expanding during baking.

{RELATED POST: Baking for a Crowd}

white chocolate macadamia nut cookies

Investing in the Proper Baking Tools

If you love to bake and find yourself in the kitchen often, it’s time to invest in some proper baking equipment. That means picking some classic equipment that is going to serve your needs time and time again, and, more importantly, last a long time!

When purchasing baking tools, I have two rules. First, the equipment must serve dual purposes. Meaning, I don’t want to invest in equipment that has only one use or role in my kitchen. My storage space is too valuable for that! Second, I must plan on using the equipment at least once a month. This helps me eliminate equipment that “seems” useful, but only gets pulled out once a year.

{RELATED POST: Double Butter Chocolate Chip Cookies}

With that in mind, here are my top baking tool essentials for drop cookies:

Multi Sized Scoops: If you often make drop cookies, investing in a set of cookie scoops is helpful. The scoop will ensure all the cookies are the exact same size, which will allow them to bake evenly. For our white chocolate chip cookies with macadamia nuts, we are using a 3 tablespoon scoop.

Other uses include: Scooping ice cream, cupcake or muffin batter, melon baller, homemade meatballs, or even chocolate truffles.

macadamia oatmeal cookies

Metal Baking Sheets: A quality baking sheet is essential not only for baking, but also for cooking. These goldtouch half sheet trays are a great option if you’re an avid baker. They have a heavy duty nonstick coating that makes releasing food so easy. Plus, it has a diamond texture that helps increase airflow for an even bake every time.

Other uses include: Roasting veggies, baked chicken, sheet pan nachos, cooking bacon in the oven, and sheet cakes.

Cooling Racks: While cooling racks oftentimes seem like a non-essential baking tool, they actually serve an important role! Leaving baked goods on the baking sheet will continue to cook them from the residual heat. Cooling racks let baked goods properly cool by allowing air to circulate on all sides. If you were to cool cookies on a plate, moisture will condense on the bottom of the plate and the cookie will become soggy.

Other uses include: Cooling cakes or muffins, adding the rack to a baking sheet to get crispy chicken or bacon in the oven, or helping a large sheet tray cool off quicker.

{RELATED POST: Gluten Free Snickerdoodle Cookies}

macadamia nut cookies
macadamia cookies and milk

White Chocolate Chip Cookies with Macadamia Nuts

These white chocolate cookies are going to be your new go-to cookie recipe. These rich, chewy cookies are filled with macadamia nuts, oatmeal, and white chocolate. With minimal decorating, the cookies turn out looking pretty and enticing to eat!
Prep Time10 mins
Cook Time18 mins
Chilling Time15 mins
Total Time43 mins
Course: Dessert
Cuisine: American
Servings: 13 cookies


  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup plus 2 teaspoons coconut oil room temperature, divided
  • 1/4 cup unsalted butter room temperature
  • 1 tablespoon vanilla
  • 2 eggs room temperature
  • 1 1/2 cups all purpose flour
  • 1 1/4 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup macadamia nuts chopped
  • 1 cup white chocolate chips divided


  • Using a stand mixer fitted with the paddle attachment, cream together sugars, 1/2 cup coconut oil, and butter on medium speed for 2 minutes. Add in the vanilla and eggs, beat for an additional 2 minutes.
  • In a separate bowl, mix together flour, oats, baking soda, and salt. With the mixer on low speed, add 1/3 of the dry ingredients and mix until combined. Repeat until all dry ingredients have been added, scraping down the sides of the bowl as needed.
  • Add in chopped macadamia nuts and 1/2 cup white chocolate chips. Mix until combined.
  • Using a 3 tablespoon scoop, portion out balls of dough and place on a parchment-lined baking sheet. Freeze for 15 minutes.
  • Heat oven to 350°F.
  • Once the cookie dough has finished freezing and the oven has come to temperature, bake for 15-18 minutes until slightly golden brown around the edges and the middle of the cookie no longer looks raw. Remove from oven and allow to rest for 5 minutes before transferring onto a cooling rack.
  • Once cookies are completely cooled, add 1/2 cup white chocolate chips and 2 teaspoons coconut oil to a microwave safe bowl. Microwave for 30 second intervals, stirring in between each interval until fully melted. Using a spoon, drizzle over cookies in a cross hatch pattern.


Short term storage: Store cookies up to 1 week in an airtight container.
Long term storage: Freeze fully baked cookies up to six months in the freezer. Place cooled cookies in a single layer on a sheet pan. Once completely frozen, store in an airtight container, separating each lay with a piece of parchment or wax paper.

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