Macadamia Nut/White Chocolate Oatmeal Cookies |
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Prep Time: 1 Minutes Cook Time: 7 Minutes |
Ready In: 8 Minutes Servings: 8 |
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A twist of traditional oatmeal cookies! Soft and chewy too! Ingredients:
3/4 cup butter, softened |
1/2 cup white sugar |
1/2 cup brown sugar |
1 egg |
1 egg white |
1 teaspoon vanilla extract |
1 cup whole wheat flour |
1/2 cup all-purpose flour |
3/4 teaspoon baking soda |
3/4 teaspoon salt |
1 teaspoon ground cinnamon |
2 cups quick-cooking oats |
1 cup white chocolate chips |
3/4 macadamia halves |
1/4 unsweetened flaked coconut |
Directions:
1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for about one hour.
2. Mix in chips and nuts.
3. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
4. Bake for 5 to 7 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
5. Store them in brown bag for up to 3 days to stay chewy.
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