I made the best chocolate chip macadamia oatmeal cookies today and they were so easy to make, even my little brother could (probably) do it! Every morning I religiously eat oatmeal with a sliced banana and some cinnamon added to it. So when Quaker Oats and Toll House Chocolate Chips are BOGO at Publix, I am clearly going to buy them and have an overabundance of the stuff in my teeny tiny kitchen. I didn’t make those paleo ‘energy’ balls or healthy breakfast bars or channel the power of the oat into something healthy. No- instead I decided that making an insane amount of cookies was obviously the logical solution to my oat and chocolate chip problem. I’m not a huge fan of walnuts, so I opted for macadamia nuts in my cookies- but anything can go really. If I had had shredded coconut on hand I might have decreased the amount of oats by a ½ cup and added that in too-because I freaking love coconut.
These cookies are straightforward and easy to make. I love the vanilla flavor so I add a little extra- the Dominican-style vanilla has a little something special about it. I was introduced to this ingredient by an event planner that makes fabulous cookies, so I picked it up along the way to try some out. If I had raisins I might’ve skipped the chocolate chips and made oatmeal raisin ice cream cookie sandwiches with rum raisin ice cream!
These smelled heavenly; my whole apartment smelled like warm chocolate with lovely toasted aromas from the macadamia nuts. They had a great crunch from the oats and nuts on the outside and a nice chewy middle with ooey gooey dark chocolate chunks.
Chocolate Chip Macadamia Oatmeal Cookies
1 cup salted butter softened- not melted
1 cup packed light brown sugar
½ cup white sugar
2 eggs at room temperature
1 tablespoon Dominican-Style vanilla
150 grams (1 ¼ cup) flour
1 tsp salt
½ tsp baking soda
2.5 cups quick cooking oats
1 cup dark chocolate chips
½ cup chopped macadamia nuts (or whichever you prefer)
Preheat your oven to 325F. Add the softened butter and sugars together, beating until fluffy and creamy. I had to do this on hand because my archaic setup lacks a beater. Add one egg at a time, mixing well after each addition (I read somewhere that room temperature eggs are better for baking so I let them sit out for a bit before I bake or put them in warm water for a few minutes). Mix in the vanilla.
Blend the flour, salt and baking soda in a bowl. Add gradually to the mixture. Stir in the oats, chocolate chips, and macadamia nuts.
Scoop with a melon baller or small scoop to get even sized cookies; lightly press them in the middle once on the parchment paper. Oh yeah- use parchment paper, aluminum foil sucks. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to completely cool.** Bake cookies in batches for 12-14 minutes. My cookies took closer to 14 minutes and they were nicely tanned to a golden brown. This made about 32 cookies, but you could probably yield 3 dozen if you make them a little smaller. Store in an air-tight container, and share some with your friends!
**This step is crucial! For some of the batches I didn’t let the cookies rest on the hot baking sheet and they were harder and crunchier while those that rested were chewier and softer.