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!
Servings: 13 cookies
Calories: 372kcal
Ingredients
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup plus 2 teaspoons coconut oil room temperature, divided
- ¼ cup unsalted butter room temperature
- 1 tablespoon vanilla extract
- 2 eggs room temperature
- 1 ½ cups all purpose flour
- 1 ¼ cups old fashioned oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup macadamia nuts chopped
- 1 cup white chocolate chips divided
Instructions
- Using a stand mixer fitted with the paddle attachment, cream together sugars, ½ 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 ⅓ 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 ½ 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 ½ 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.
Notes
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.
Nutrition
Calories: 372kcal | Carbohydrates: 41g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 200mg | Potassium: 125mg | Fiber: 2g | Sugar: 25g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg