Total Time
44mins
Prep 30 mins
Cook 14 mins

From BHG.

Ingredients Nutrition

Directions

  1. Grease a large cookie sheet; set aside.
  2. In a bowl, beat the butter and shortening using an electric mixer on medium to high speed for 30 seconds.
  3. Add in sugar, brown sugar, baking powder, baking soda, and salt; beat until combined.
  4. Add in eggs and vanilla; beat until combined.
  5. Beat in flour and cocoa powder on low speed just until combined; stir in oats, chocolate pieces, white baking pieces, and macadamia nuts with a wooden spoon.
  6. Drop dough by a ¼-cup measure or scoop 3 inches apart onto prepared cookie sheet.
  7. Press into 3-inch circles; bake at 350° for 12-14 minutes or just until set.
  8. Cool on cookie sheet for 1 minute; transfer cookies to a wire rack and let cool.

Reviews

(2)
Most Helpful

What a great recipe! I made a batch (using peanut butter chips and no macadamia nuts) and took them with us on a trip with several other families. They were a huge hit with everyone. The oats have a great texture that made some people think there was coconut in the cookie. I'll definitely be making these again and next time will try using chocolate chips and butterscotch chips.

Sherri35 September 07, 2007

This is a fantastic cookie recipe that I originally found in MY BHG cookie cookbook. They are SOOOO yummy. I usually use a full cup of butter and no shortening, old-fashioned oats rather than rolled, and have also added butterscotch chips to the semi-sweet and white chocolate. I also make them a bit smaller to get 2 1/2 to 3 dozen and just shorten the cooking time by a minute or two. Thanks for posting this--may many more enjoy these cookies! :)

Al Al January 18, 2007

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