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Prep Time: 30 Minutes Cook Time: 14 Minutes |
Ready In: 44 Minutes Servings: 4 |
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From BHG. Ingredients:
1/2 cup butter, softened |
1/2 cup shortening |
3/4 cup sugar |
3/4 cup packed brown sugar |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
2 eggs |
1 teaspoon vanilla |
1 1/3 cups all-purpose flour |
1/3 cup unsweetened cocoa powder |
2 1/2 cups rolled oats |
1 cup semi-sweet chocolate chips |
1 cup white chocolate chips or 1 cup peanut butter chips |
1 cup chopped macadamia nuts |
Directions:
1. Grease a large cookie sheet; set aside.
2. In a bowl, beat the butter and shortening using an electric mixer on medium to high speed for 30 seconds.
3. Add in sugar, brown sugar, baking powder, baking soda, and salt; beat until combined.
4. Add in eggs and vanilla; beat until combined.
5. Beat in flour and cocoa powder on low speed just until combined; stir in oats, chocolate pieces, white baking pieces, and macadamia nuts with a wooden spoon.
6. Drop dough by a 1/4-cup measure or scoop 3 inches apart onto prepared cookie sheet.
7. Press into 3-inch circles; bake at 350° for 12-14 minutes or just until set.
8. Cool on cookie sheet for 1 minute; transfer cookies to a wire rack and let cool.
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