White Chocolate Macadamia Oatmeal Cookies
These buttery oatmeal cookies are made with oats only - no regular flour. With whole oats, sweet chunks of white chocolate and creamy macadamia nuts, these gluten-free cookies are ready for the cookie swap!
Servings 14 cookies
- ½ cup unsalted butter, room temperature
- ½ cup dark brown sugar (packed)
- 2 tsp vanilla extract
- 1 large egg, room temperature
- 1½ cup old fashioned oats
- 1¼ cup ground old fashioned oats (see note 1)
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp coarse salt
- ½ cup white chocolate pieces (about 2 ounces) (see note 2)
- ¼ cup roughly chopped macadamia nuts
Preheat the oven to 350 F. Line a half baking sheet with parchment or a silicone mat. Set aside.
In a medium mixing bowl, cream the 1 stick of room temperature butter with the sugar until all sugar is incorporated and not grainy. Add the vanilla extract and eggs and beat until the mixture is light and fluffy.
Add the whole and ground oats, cinnamon, baking soda, and salt. Stir until well mixed. Fold in the white chocolate and macadamia nuts until evenly incorporated.
Using an ice cream scoop or ¼ cup measuring cup, scoop the dough onto the baking sheet in round mounds spaced at least 2 inches apart. These cookies will spread a bit. Bake immediately OR cover with plastic wrap and refrigerate until ready to bake.
Set a timer for 10-14 minutes. (I found 12 minutes to be my sweet spot.) Bake in the preheated oven for 10-14 minutes, until the cookies are fragrant and golden brown. Remove from the oven.
The cookies will be soft. Let set on the pan 5 minutes before you attempt to taste them. (Trust me on that.) Transfer to a wire rack to cool completely before eating or storing.
This recipe makes 12-14 cookies.
Note 1: 2 cups old fashioned oats ground in the blender yields about 1¾ cup ground oats or oat flour.
Note 2: Feel free to use white chocolate chips instead of pieces. They may make for more uniform cookies.
- Refrigeration is not necessary unless you let the batter sit too long and butter starts to melt. Refrigerating the cookies seems to help create a fatter (taller) cookie though. So there’s that.
- Don’t overbake the cookies. You will be tempted to put them back into the oven when you take them out at 12 minutes. Don’t.
- Let the cookies rest at least 5 minutes on the pan.
Calories: 197kcal | Carbohydrates: 22g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 135mg | Potassium: 95mg | Fiber: 2g | Sugar: 11g | Vitamin A: 220IU | Calcium: 31mg | Iron: 1mg