Butterscotch Macadamia Nut Cookies
These macadamia nut cookies are crunchy, sweet, salty, and satisfying. Nuts add a little more fun to an already delicious butterscotch oatmeal cookie.
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 54 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 16 tablespoons (227g) unsalted butter, room temperature
- 1 teaspoon table salt
- 1 teaspoon baking soda
- 1 1/2 cups (319g) light brown sugar or dark brown sugar, packed
- 2 teaspoons King Arthur Pure Vanilla Extract
- 2 large eggs
- 1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour
- 3 cups (267g) quick-cooking oats, (see tip at right)
- 3/4 cups (198g) macadamia nuts, salted
- 2 cups (340g) butterscotch chips
Instructions
- 1
Preheat the oven to 375°F.
- 2
Beat together the butter, salt, baking soda, brown sugar, and vanilla.
- 3
Beat in the eggs, then the flour.
- 4
Add the oats, nuts, and butterscotch chips, and mix well.
- 5
Drop the dough by tablespoonfuls onto an ungreased cookie sheet.
- 6
Bake the cookies for 10 to 12 minutes, until the cookies are a very light golden brown around the edges.
- 7
Remove the cookies from the oven, and cool on a rack.
- 8
Serve the macadamia nut cookies slightly warm or at room temperature. Store leftover cookies in an airtight container at room temperature for several days; freeze for longer storage.