White Chocolate-Macadamia Cookies

Treat your guests with these white chocolate-macadamia cookies that are made with oats and pumpkin – a delicious dessert.

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Prep Time 25 min
Total Time 55 min
Servings 48

Ingredients

2: cups Gold Medal® all-purpose flour

1: teaspoon baking soda

1/2: teaspoon salt

3/4: cup butter, softened

1: cup granulated sugar

1: cup packed brown sugar

1/2: cup canned pumpkin (not pumpkin pie mix)

1: egg

1: cup quick-cooking or old-fashioned oats

1: cup chopped macadamia nuts, toasted

1: bag (12 oz) white vanilla baking chips (2 cups)

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Directions

1 Heat oven to 375°F. Line cookie sheets with cooking parchment paper.
2 In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until creamy. Add pumpkin and egg; beat until well blended. Gradually beat in flour mixture. Stir in oats, nuts and 1 cup of the white chips. Onto cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart. Bake 12 minutes or until lightly browned. Remove from cookie sheets to cooling racks; cool completely.
3 In small microwavable bowl, microwave remaining 1 cup white chips uncovered on High 1 minute, stirring once, until softened and chips can be stirred smooth. Drizzle over cookies. Place on waxed paper; let stand until set.