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White Chocolate-Macadamia Cookies

White Chocolate-Macadamia Cookies
  • Prep 25 min
  • Total 55 min
  • Servings 48
Treat your guests with these white chocolate-macadamia cookies that are made with oats and pumpkin – a delicious dessert.
Updated December 12, 2011
Make With
Make With
Gold Medal Flour

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)

Steps

  • 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.

  • Canned pumpkin is the secret ingredient that makes these cookies moist.

Nutrition Facts

Serving Size: 1 Serving
Calories
145
Total Fat
7g
0%
Saturated Fat
4g
0%
Sodium
93mg
0%
Total Carbohydrate
19g
0%
Dietary Fiber
1g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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