Raspberry White Chocolate Macadamia Oatmeal Cookies
Soft, chewy, and packed with creamy white chocolate, tangy freeze-dried raspberries, and buttery macadamia nuts. These cookies are pure joy in every bite! The chewy oats give them heartiness, while the raspberries add bright pops of color and flavor. Perfect with a cup of coffee or your favorite fruity cocktail.
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Equipment
- Mixing bowls medium and large
- Electric hand mixer or stand mixer
- Whisk and spatula
- Measuring cups and spoons or a kitchen scale
- Baking sheet
- Wire cooling rack
Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup old-fashioned rolled oats
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup white chocolate chips
- ½ cup freeze-dried raspberries lightly crushed
- ½ cup macadamia nuts roughly chopped
Instructions
- In a medium bowl, whisk together 1 ¾ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt, and 1 cup old-fashioned rolled oats. Set aside.1 ¾ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt, 1 cup old-fashioned rolled oats
- In a large mixing bowl, beat ½ cup unsalted butter, softened, ½ cup granulated sugar, and ½ cup light brown sugar, packed until light and fluffy (about 2–3 minutes).½ cup unsalted butter, softened, ½ cup granulated sugar, ½ cup light brown sugar, packed
- Mix in 1 large egg and 1 teaspoon vanilla extract until smooth and creamy.1 large egg, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet mixture. Stir just until the dough comes together. Don’t overmix.
- Gently fold in ¾ cup white chocolate chips, ½ cup freeze-dried raspberries (slightly crushed), and ½ cup macadamia nuts (choopped) until evenly distributed.¾ cup white chocolate chips, ½ cup freeze-dried raspberries, ½ cup macadamia nuts
- Cover the bowl and refrigerate for at least 1 hour (or up to 24 hours).
- When ready to bake, preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them 2 inches apart. Bake for 10–12 minutes, until edges are lightly golden but centers still soft.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Serving: 1cookie | Calories: 161kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 65mg | Potassium: 58mg | Fiber: 1g | Sugar: 11g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
Servings: 24 cookies
Calories: 161kcal
