I’ve been on a sweet kick lately. I’m normally a savory person, but I’ve gotten to the point where I need something sweet every day. It’s ridiculous! I suggest going for walks to some of the ice cream shops in our downtown area a couple of days a week and whenever I’m walking through the grocery, I always manage to snag some sort of dark chocolate. I’m turning into my husband!!
It happened last week too – our kids were at our sitter and my husband suggested we bike to get some wine and I somehow convinced him to get baked goods from one of our favorite lunch spots. He luckily agreed and we enjoyed a delicious cream cheese brownie and blackberry crumble bar. Way too good for words. Both were gone very quickly.
Because I’ve had a major sweet tooth I decided to keep some extra baking sheets out before packing everything away just in case I needed a homemade dessert or two. I’m glad I trusted my gut because I ended up baking.
I made these oatmeal macadamia nut cookies dipped in white chocolate – a spin on the traditional white chocolate macadamia nut cookie. I LOVE these cookies! I am already such a fan of any cookie that has oatmeal in it, but I love the texture the oatmeal and macadamia nut give this cookie together. These cookies are sweet and satisfying and the taste of sweetness from the dip of white chocolate is heavenly.
If you end up making these, don’t forget to tag #marinamakeseats!
Macadamia Nut Oatmeal Cookies Dipped in White Chocolate
- 1/2 cup butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups quick-cooking oats
- 1/2 cup of chopped unsalted macadamia nuts, plus more for topping
- 1 cup of white chocolate chips or melting chocolate
- Parchment paper
Preheat your oven to 325 degrees. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg, then stir in vanilla. Combine the flour, baking soda, and salt in a medium bowl and stir into the creamed mixture until just blended. Mix in the quick oats, and macadamia nuts. Drop tablespoon-sized balls onto ungreased baking sheets. The recipe should make about 22-25 cookies, depending on how big or small you make them.
Bake for 12-15 minutes in the preheated oven, or until golden brown around the edges (may take longer based on the type of cookie sheet you use). Allow cookies to cool on a wire rack.
Melt the white chocolate in a medium bowl in 30 second intervals until melted. Lay a piece of parchment paper on a hard surface. Dip each cookie into the melted chocolate and lay on the parchment paper. Top with chopped macadamia nuts and let them sit to harden. Store in a sealed container for 2-3 days.