These Oatmeal Macadamia Nut Cookies make a great snack any time of the year. A biscuit type cookie filled with oats, macadamia nuts and a touch of cinnamon spice. A great make ahead cookie that freezes well for the holidays.

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I love easy cookies to make any time of the year and the holidays are no exception. It’s great making all kinds of treats like the Maple Walnut Bars, Apple Pie Crumble Bars and Whipped Shortbread. But cookies like these, my Chocolate Chip Cookies and my Pecan Oatmeal Cookies are also great through the holidays as well. Cookies don’t have to scream “Christmas” to serve them through the holiday period. Trust me, anything with sugar will do just fine….hahaha.

And if you are looking for more festive treats, be sure to check out my Newfoundland Snowballs, Christmas Crack and the Christmas Rice Krispie Treats. They are all beautifully festive.

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Here’s What We Need To Make The Macadamia Nut Cookies

• 1 1/4 Cups plain flour
• 1 Cup oats
• 1/2 teaspoon baking soda
• Pinch salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/3 Cup Sugar
• 1/2 Cup brown sugar
• 1/3 Cup butter room temperature
• 1 teaspoon vanilla extract
• 1 large egg
• 2/3 Cup macadamia nuts roughly chopped

REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.

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How to Make the cookies

• Preheat oven and prepare baking pans – Preheat oven to 350 degrees. Line two baking trays with parchment paper and set aside.
• Combine butter and sugars – in the bowl of your electric mixer, combine the butter, brown sugar and white sugar. Mix on high speed for about 2 minutes until smooth.
• Add egg and vanilla – Whisk in the egg and vanilla and mix until just combined.

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• Chop the nuts – roughly chop the macadamia nuts and set aside. Don’t cut them small, leave them pretty big.
• Combine dry ingredients – In a large mixing bowl, combine the flour, oats, baking soda, salt, cinnamon and nutmeg. Whisk to combine.
• Add the wet mixture to the dry ingredients – Spoon the wet mixture into the dry ingredients. and stir in until just combined. A wooden spoon is best to use for this as the mixture will be tough.
• Add the nuts – stir in the chopped macadamia nuts.
• Chill the dough – cover and chill the cookie dough for 30 minutes.

Why do we chill cookie dough? Chilling dough keeps it firmer and when baked the cookies won’t spread as much.

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• Spoon out mixture – I like to use a tablespoon to spoon out the mixture. Then form them into small balls, like shown here.
• Flatten the cookie balls – (not pictured here). Use the back of a fork and make a slight impression in the cookie. Like you would with a peanut butter cookie.
• Bake the Macadamia Nut Cookies – Bake these cookies for 10 – 12 minutes or until they are golden and starting to go a little brown at the edges.
• Leave to cool – let the cookies cool on the cookie tray for about 5 minutes. Then transfer them to a cooling rack until they have completely cooled.
• Repeat for all cookies – repeat the process for all remaining cookie dough.

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What Do These Cookies Taste Like

These are a very dense cookie that have a biscuit like texture. They are not soft and chewy like my Chocolate Chip Cookies. These cookies are thick and kind of a cross between a scone and a cookie texture. They go great with a cup of tea or coffee. They are on the sweet side and not very buttery at all. The macadamia nuts really bring these cookies to like and pretty much make them what they are. If you’re looking for a grown up cookie to make for the holidays this year, make these.

Are There Any Substitutions I Can Make To This Cookie Recipe

This recipe works best, just as it’s written. But if you are looking to change anything at all, here are my recommendations.

• Sugars – This recipe uses a mix of brown and white sugar for best colouring and texture. But it will work using just brown sugar.
• Macadamia nuts – Yes, these are expensive, but they really do make the cookies what they are. If you would like to switch them out, you can sue pecans or walnuts.
• Cinnamon & nutmeg – You can leave these spices out if you don’t want the spice flavour.

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How Can I Store Oatmeal Macadamia Nut Cookies and How Long Will they Last

• On the counter – you can store these in an airtight container on the counter and they will keep for 4 – 5 days
• In the fridge– these will also keep in the fridge for up to a week. But I recommend taking them out a a while before eating them.
• In the freezer – you can freeze these cookies up to two months. Freeze them in an airtight freezer proof container. Bring them to room temperature before serving.

Tips From Julia to Get These Macadamia Nut Cookies Just Right

• Measure ingredients correctly – always pay close attention when measuring ingredients. It doesn’t take much to throw a cookie off. Kitchen scales for weighing ingredients are great if you don’¡t already use them.
• Chill the dough – by chilling the dough it will make sure the cookies don’t spread too much during baking.
• Don’t chop the nuts too small – You want to get a big bite of the Macadamia nut when biting into this cookie, so don’t chop them too small. Just a rough chop will do just fine.

Enjoy the cookies friends and if you get a chance to make them, let me know in the comments below. I’d love to hear from you. See you all in a few days with more kitchen inspiration.

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Thanks For Stopping By & Hope to See You Soon!