Pumpkin White Chocolate Chip & Macadamia Nut Cookies
Pumpkin cookies with white chocolate chunks and macadamia nuts are a super moist, rich, soft, wonderful fall dessert and are year-round favorites.
How’s that for a long title?!
So I’m finally almost fully recovered from my 23 hour juice cleanse. Ha! I’m still feeling a little light-headed and I’m extra fond of food and eating anything I can get my hands on. WOW, drama much?! 😉 I will never hear the end of it from Mr. Wishes that I couldn’t even go one full day when most people juice for at least 3 days. HE, on the other hand, went 2 full days and said it was a cake-walk basically. What??!! Next time (if there IS a next time) I need to lock myself away in a room some place where I can’t look at pictures of food on the internet or see commercials for food on my TV constantly.
My husband, who normally isn’t a huge fan of pumpkin cookies, LOVED these cookies I’m sharing with you today and ate them like they were going out of style. He’s going to hate that I said that, but oh well. These cookies are cake-like and moist because of the pumpkin puree. If you’ve ever had pumpkin cookies before, you know what I’m talking about. If not, don’t be expecting the “normal” texture of a typical baked cookie. Your taste buds won’t care about the texture once you pop one of these babies in to your mouth!
- ½ cup butter, softened
- ½ cup brown sugar, packed
- ½ cup white sugar
- ½ cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup rolled oats
- ½ cup white chocolate, coarsely chopped (or use baking chips)
- ½ cup macadamia nuts, coarsely chopped
- Preheat oven to 350F.
- Cream the butter and sugar in a bowl.
- Beat in the egg, pumpkin and vanilla extract.
- Mix the flour, baking soda and salt in another bowl.
- Add the dry ingredients into the wet and mix in just until incorporated.
- Mix in the rolled oats, white chocolate and macadamia nuts.
- Place the dough onto a GREASED cookie sheet one heaping tablespoon at a time (you can also use parchment paper or Silpat lined baking sheet).
- Bake in the oven for 9-10 minutes. Mine were done at 11 - it depends on the size you made your cookies.
- Let them cool for about 5 minutes on baking sheet because they were be really soft, then transfer to wire rack to cool completely.
Recipe source: adapted from closetcooking.com