Chewy Coconut-Macadamia Nut Cookies

Enjoy these delicious cookies packed with oats, macadamia nuts and cinnamon - a perfect baked dessert. MORE+ LESS-

By Betty Crocker Kitchens

Updated July 11, 2013

Make with

Gold Medal Flour

Ingredients

cup butter or margarine, softened

3/4

cup granulated sugar

3/4

cup packed brown sugar

teaspoon vanilla

eggs

2 1/4

cups Gold Medal™ all-purpose flour

teaspoon baking soda

teaspoon ground cinnamon

1/2

teaspoon salt

cup old-fashioned or quick-cooking oats

1/2

cup coconut

1/2

cup coarsely chopped macadamia nuts

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1

Heat oven to 375°F. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in flour, baking soda, cinnamon and salt until well blended. Stir in oats, coconut and nuts.
2

On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
3

Bake 8 to 10 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.

These cookies freeze well and thaw quickly—perfect for surprise guests. Seal the cookies in an airtight container, and freeze them for up to 2 weeks. Let the cookies stand at room temperature for 30 minutes before serving.