Prepare to embark on a mouthwatering journey that will revolutionize your cookie experience! These aren't just ordinary cookies - they're a symphony of flavors that will make your taste buds dance with pure delight. Imagine biting into a perfectly balanced treat that combines the hearty goodness of oatmeal, the sweet-tart burst of cranberries, the creamy richness of white chocolate, and the luxurious crunch of macadamia nuts. Whether you're a serious baker or a casual cookie lover, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
- 1 cup dried cranberries
- 1 cup white chocolate chips
- 1 cup macadamia nuts, chopped
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar using an electric mixer. Beat until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract until well combined.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in old-fashioned oats using a rubber spatula, ensuring even distribution.
- Gently stir in dried cranberries, white chocolate chips, and chopped macadamia nuts until evenly incorporated.
- Drop rounded tablespoons of cookie dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until edges are golden brown and centers are set but still soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure all ingredients are at room temperature for better mixing and consistent texture.
- Don't overmix the dough - this can lead to tough cookies. Mix just until ingredients are combined.
- Use a cookie scoop or tablespoon for uniform cookie sizes to ensure even baking.
- Leave enough space between cookies on the baking sheet to prevent them from merging.
- For extra softness, slightly underbake the cookies - they'll continue to set as they cool.
- Store cookies in an airtight container with a slice of bread to maintain moisture and freshness.
- For best results, use high-quality ingredients, especially pure vanilla extract and fresh nuts.
- Chill the dough for 30 minutes before baking to prevent excessive spreading.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 4g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 35mg
