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Macadamia Nut/White Chocolate Oatmeal Cookies

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“A twist of traditional oatmeal cookies! Soft and chewy too!”
READY IN:
1hr 37mins
SERVES:
18
YIELD:
18 big cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for about one hour.
  2. Mix in chips and nuts.
  3. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
  4. Bake for 5 to 7 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  5. Store them in brown bag for up to 3 days to stay chewy.

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