Every once in a while I come across a really good cookie. One that is the perfect size, perfect texture (slightly chewy, a little crisp around the edges), the perfect combination of flavors and textures, and is a breeze to whip up! This cookie hits all those marks. The combination of sweet-tart craisins, the buttery crunch of the macadamia nuts, the sweet of the chocolate, and the nutty chewiness of an excellent oatmeal cookie. Oh, I’m in love!
Because what’s not to love about these little morsels? If you make this single (half of a regular sized cookie dough) batch, you’ll not be overwhelmed by sheer quantity of cookies, leaving you free to share a few and enjoy the rest yourself. Of course, if you’re bringing them to a party or sharing them with a larger group, double it!
If you don’t have macadamia nuts handy (but look, because they really make the cookie!), I would use pecans. If you’re feeling lazy and don’t want to deal with the chocolate drizzle, you could toss the chocolate chips in the dough or just leave them out entirely. I can attest that they don’t suffer from lack of chocolate, they’re just that much better for it!
Oatmeal Craisin Mac Nut Cookiesmakes about 30 cookies adapted from Smitten Kitchen
- 1/2 cup (1 stick) butter, softened
- 2/3 cup light brown sugar, packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/4 tsp. table salt
- 1 1/2 cups rolled oats
- 3/4 cup craisins
- 3/4 cup macadamia nuts, chopped and toasted until fragrant
- 1/2 cup semisweet chocolate chips
- 1-2 Tbsp. butter
In a large bowl, cream together the butter and brown sugar. Add the egg and vanilla and mix until smooth. In a separate bowl, combine the flour, baking soda, cinnamon and salt. Stir the flour mixture into the butter/sugar mixture. Stir in the oats, craisins and mac nuts.
Chill the dough. You can either put the whole bowl in the fridge for a few hours (or overnight), or if you want cookies sooner, spoon them onto cookie sheets and chill them in either the fridge or freezer.
Preheat oven to 350°F.
Spoon the dough into small balls and place about two inches apart on a baking sheet lined with parchment paper. The cookies should be about the size of a rounded tablespoon. Bake them for 12 to 14 minutes (your baking time will vary, depending on your oven, the size of your cookies, and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.
Meanwhile, in a small saucepan over very low heat, melt 1/2 cup of chocolate chips. Add 1-2 Tbsp. butter to help it along. Stir frequently to make sure the chocolate doesn’t burn.
When the cookies are completely cool, drizzle with the melted chocolate.