White chocolate chip macadamia nut pumpkin oatmeal cookies. Lots to say, but worth the effort

pumpkin oatmealA couple of days ago I posted about September being kind and included a photo of the cookies I was making at the time. White chocolate chip macadamia nut pumpkin oatmeal cookies. Sounds like a lot, but trust me when I say that the way the flavors come together makes the long title worth it.

Let me give you a back story about these cookies. I’ve made them a bunch of times and each time they’re perfectly pleasing with a mug of tea, coffee, or hot coco. The first time I made them, I took them down to Momma’s house for her and Step-Daddy Bill to share. Bill liked them a lot and the following conversation took place:

Momma: Bill, where did the cookies go?
Bill: Which cookies, my love?
Momma: The pumpkin oatmeal ones that were so good.
Bill: Mumbles.
Momma: What was that?
Bill: I hid them.
Momma: Where?
Bill: [gesturing wildly] There!
Momma: Sigh.

She eventually did find the cookies and left just one for him.

I make sure to bring them home a few times a year for them.

This is one of those recipes that I have no idea where it came from, it’s been in my email for several years without citation (my bad) and there are several floating around the internet. It’s closest to this one, but I’ve made some changes and double it anyway. It makes between 5 and 6 dozen cookies.

What you’ll need:

  • 1 cup butter (softened)
  • 1 cup brown sugar (packed)
  • 1 cup white sugar
  • 1 cup pumpkin puree
  • 2 egg
  • 1 TBSP vanilla extract
  • 1 TBSP cinnamon or pumpkin pie spice
  • 2 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups rolled oats
  • 1 cup white chocolate chips
  • 1 cup macadamia nuts (coarsely chopped/smashed) (If you can’t find these, almonds or cashews work nicely. Walnuts might, but I don’t use them.)

NOTE: Some times I add extra mix ins, up to an extra 1/3 of a cup of both white chocolate chips and nuts.

What you’ll do:

  1. Preheat oven to 350*F
  2. In your  mixer using the paddle attachment, cream the butter and sugars in a bowl. (Or do this by hand mixer, your choice. I’m lazy.)
  3. Beat in the eggs, pumpkin, and vanilla extract.
  4. Whisk or fork stir the flour, spice of choice, baking soda, and salt in another bowl.
  5. Mix the dry ingredients into the wet in 2 batches
  6. Mix in the rolled oats, white chocolate and macadamia nuts in 3 batches. Mix this well. Scrape the sides and mix some more or you get weird cookies
  7. Use your little ice cream/ cookie scoop and put dough balls on cookie sheet about 2″ apart. The dough will feel and look very wet. This is okay. You don’t have to roll it or anything, just drop it on there.
  8. Bake 8-10 minutes. Let sit about a minute. Remove from tray and cool on wire rack. Enjoy with your warm fall beverage of choice.
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About Court

I spend a lot of time on the pool deck and making treats in my kitchen amongst other things.
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7 Responses to White chocolate chip macadamia nut pumpkin oatmeal cookies. Lots to say, but worth the effort

  1. *tummy grumbles* I want one of those cookies. Like… RIGHT NOW

  2. Pingback: Coffee Date 12 | baking in my bathing suit

  3. Pingback: Things that made me smile. Week 36, 2013 | baking in my bathing suit

  4. Kristen says:

    Well, yum. Now I’m going to have to make these.

  5. Pingback: Lyrically, Court, Court pumpkin eater doesn’t really work, but I’m going to eat it anyway! | baking in my bathing suit

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