Macadamia nuts taste rich, and buttery, they are great in cookies.
The buttery macadamia nuts, the chewy oats, the addition of cinnamon and juicy raisins, made these macadamia oatmeal cookies a pure pleasure.
This dough recipe produces a perfect cookie. Incredibly soft and very chewy.
That recipe calls for baking soda rather than baking powder. Here’s something helpful to remember: substituting baking powder for baking soda, makes a cookie rise and stay puffy after baking. Meaning, they do not “sink” when taken out of the oven.
I love cookies with texture and chunks! These macadamia oatmeal cookies are a favorite.
- 1 cup whole wheat flour or white flour
- 1 cup regular oats
- 1 teaspoon cinnamon
- 1 cup packed brown sugar
- ⅓ cup golden raisins
- ¼ cup chopped macadamia nuts
- ½ teaspoon baking soda
- ¼ cup butter, melted
- 3 tablespoons plain Greek Yogurt
- 2 tablespoons honey
- Cooking spray
- Preheat oven to 325°.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (flour through baking soda). Combine butter, yogurt, and honey, stirring well to combine. Add butter mixture to flour mixture, stirring until well-blended. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 325° for 10 minutes or until almost set. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan, and cool on wire racks.