White Chocolate-Macadamia Cookies

White Chocolate-Macadamia Cookies

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

Prep Time

25

Minutes

Total Time

55

Minutes

Makes

48

servings

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)
  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.
Makes 48 servings (1 cookie)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Tip
Canned pumpkin is the secret ingredient that makes these cookies moist.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 145
    • Total Fat 7g
      • (Saturated Fat 4g,),
    • Sodium 93mg;
    • Total Carbohydrate 19g
      • (Dietary Fiber 1g,
    • Protein 2g;
    Percent Daily Value*:
      Exchanges:
      • 1 1/2 Other Carbohydrate;
      • 1 Fat;
      Carbohydrate Choices:
      • 1 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.