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Loaded White Chocolate Macadamia Oatmeal Cookies

Loaded White Chocolate Macadamia Oatmeal Cookies
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Loaded White Chocolate Macadamia Oatmeal Cookies

Loaded White Chocolate Macadamia Oatmeal Cookies

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Chewy oatmeal cookies loaded with white chocolate, dark chocolate chunks, macadamias, and optional cranberries.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 45 to 50 cookies
Course: Cookies, Bars & Pastries
Cuisine: Jewish
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup stick margarine or plant-based baking sticks (2 sticks; 226 g), softened
  • 1/2 cup granulated sugar (100 g)
  • 1 1/2 cups packed brown sugar (330 g)
  • 2 large eggs
  • 1 1/2 tsp vanilla extract (7.5 mL)
  • 2 cups all-purpose flour (240 g)
  • 1 tsp baking soda
  • 1/2 tsp fine salt
  • 2 cups old-fashioned rolled oats (about 160 g)
  • 1/2 cup pareve white chocolate chips (about 85 g)
  • 3 oz semisweet or dark chocolate bar (85 g), chopped into chunks
  • 1/2 cup macadamia nuts (about 70 g), coarsely chopped
  • 1/2 cup dried cranberries (about 60-65 g), optional

Equipment

  • large mixing bowl
  • Medium mixing bowl
  • Electric mixer
  • Rubber spatula
  • 1 1/2-Tbsp cookie scoop or tablespoon
  • Parchment-lined baking sheets
  • Cooling rack

Method
 

Method
  1. Preheat the oven. Heat to 350°F / 175°C and line baking sheets with parchment paper.
  2. Cream the margarine and sugars. Beat the softened margarine, granulated sugar, and brown sugar for about 2-3 minutes, until creamy and slightly lighter.
  3. Add the eggs. Add the eggs one at a time, mixing after each.
  4. Add vanilla. Mix in the vanilla extract.
  5. Mix the dry ingredients. In another bowl, whisk together the flour, baking soda, and salt.
  6. Combine. Add the dry ingredients gradually to the margarine mixture and mix on low only until almost combined.
  7. Add the oats. Mix in the old-fashioned rolled oats just until evenly distributed.
  8. Fold in the add-ins. Using a rubber spatula, fold in the white chocolate chips, chopped dark chocolate, macadamia nuts, and dried cranberries if using.
Portion
  1. Scoop. Portion about 1 1/2 Tbsp / roughly 30 g dough per cookie.
  2. Space. Place about 2 1/2 inches apart on the prepared baking sheets.
  3. Keep rounded. Leave the cookies as rounded mounds.
  4. Optional bakery look. Press a few visible pieces of white chocolate, dark chocolate, and macadamia nut onto the tops before baking.
Bake
  1. Bake. Bake at 350°F / 175°C for 10-12 minutes.
  2. Begin checking at 10 minutes.
  3. Look for doneness. The edges should be lightly golden, the tops should no longer look completely wet, and the centers should still look soft.
  4. Do not overbake. Do not wait until the center looks firm. The cookies continue setting on the hot tray.
  5. Cool on the tray. Leave the cookies on the baking sheet for about 5 minutes.
  6. Transfer. Move to a cooling rack and let cool completely.

Notes

Chocolate Bar
Use semisweet or dark chocolate for the chopped 3-ounce bar. It balances the sweetness from the white chocolate and brown sugar.
Old-Fashioned Oats
Use old-fashioned rolled oats rather than quick oats. They give the cookies a heartier, chewier texture and are less likely to make the dough feel dry.
Optional Variations
  • All White Chocolate: Skip the dark chocolate bar and use 1 cup / about 170 g white chocolate chips total.
  • Extra Chocolate: Keep both chocolates and press a few extra pieces onto each dough mound before baking.
  • Cranberry Macadamia: Use the full 1/2 cup dried cranberries.
  • Nut-Free: Leave out the macadamias and add about 1/2 cup extra oats. The result becomes a loaded oatmeal cookie rather than a macadamia cookie.
Make Ahead, Storage & Freezing
  • Room temperature: Store airtight for about 4-5 days.
  • Freezer – baked: Freeze completely cooled cookies for up to 3 months.
  • Freezer – dough: Scoop dough into balls, freeze solid, then transfer to an airtight bag.
  • Bake from frozen: Add about 1-3 minutes and watch the edges.
Tip to Hand Down
Do not judge these by the middle at 10 minutes. If the edges are golden and the center still looks soft, that is usually exactly when you want them out – the oatmeal and brown sugar will finish the job while they cool.

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