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Wednesday, October 7, 2009

Oatmeal Coconut White Chocolate Macadamia Nut Cookies


As promised, here is my winning oatmeal cookie recipe from this year's fair. Sorry it's taken me so long to get it up!! This cookie has to be one of my all time favorites, it's crunchy and chewy at the same time. Has some of my favorite ingredients in them and they are just so yummy!! I was kind of worried when I entered it in the fair as an oatmeal cookie that it wouldn't win anything, because it's not your ordinary oatmeal cookie, but luckily the judges liked it! I'm sure you'll love them too!

Oatmeal Coconut White Chocolate Macadamia Nut Cookies

½ c. butter (no substitutes)
½ c. shortening (no substitutes)
1 c. packed brown sugar
½ c. granulated sugar
2 eggs
1 tsp. pure vanilla extract
1 ½ c. flour
1 tsp. baking soda
½ tsp. salt
3 c. old fashioned oats
½ cup coconut
1 c. macadamia nut pieces
1 c. white chocolate chips

Preheat the oven to 350° F.
Cream the butter and shortening together in an electric mixer. Add sugars and continue mixing until nice and creamy. Add eggs, one at a time, then vanilla. Gradually add flour, a little at a time, mix well but not too much! Add baking soda and salt. Add all of the oats, and mix well. Add the coconut, macadamia nuts and white chocolate chips and mix. Drop by the rounded tablespoon onto a cookie sheet and bake for 10 – 12 minutes. I bake mine for 10. Let cool on sheet for at least 4 minutes and then transfer to a rack. Store in bags or an air tight container. Enjoy! Makes about 3 dozen.

10 comments:

Mandie said...

I know you said no substitutes for the shortening...but I don't cook with that. Would it change the cookie that much if I just used butter in place of it?

Camille said...

These sound and look VERY yummy!!! I have the same question as Mandie, though. Don't cook with shortening...would butter be fine? Thanks!!!

CrystalsCozyKitchen said...

Honestly, my mouth started watering and my stomach told me I wanted to eat these RIGHT NOW as soon as I saw the picture and title!

Country Cookin' Mama said...

For the questions about the butter instead of shortening. You could use all butter, but the cookie will have a different texture then how I make it. It will not be as crisp. But, it will still be good.

(roaring)mama said...

Well, I'll just use butter then. What an awesome recipe! It's such a great (and probably better) version of a white chocolate macadamia nut cookie! I can't wait to try these!

lori said...

Hey Kim - this has nothing to do with cookies, but we tried the smothered BBQ chicken for dinner last night.
Oh yummy! Everyone LOVED it! And that's a big deal!
Thanks!

weeta said...

Just made these (with butter, no shortening) and they came out fantastic! Thanks for posting the recipe!

Anonymous said...

I just made these last night! I used all butter and they came out absolutely awesome!! Great receipe! Advice to others... use processor to chop oatmeal flakes (8-10 pulses) and also the macedemia nuts (4-6 pulses).Also keep a close eye so they dont overcook. 10 minutes was spot on, the residual heat will keep cooking them for a few minutes out the oven.

Anonymous said...

My husband is allergic to Coconut so does the baking time or anything change since i'm not adding that?

Heather said...

I just made these and they were such a hit! Only advice I would have is that if you use salted macadamia nuts to lower the salt asked for in the recipe. Mine were good but a little salty!