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White Chocolate-Macadamia Cookies
cups Gold Medal™ all-purpose flour
teaspoon baking soda
cup butter, softened
cup granulated sugar
cup packed brown sugar
cup canned pumpkin (not pumpkin pie mix)
cup quick-cooking or old-fashioned oats
cup chopped macadamia nuts, toasted
bag (12 oz) white vanilla baking chips (2 cups)
Heat oven to 375°F. Line cookie sheets with cooking parchment paper.
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.
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.
Canned pumpkin is the secret ingredient that makes these cookies moist.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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