Butterscotch Macadamia Nut Cookies
These macadamia nut cookies are crunchy, sweet, salty, and satisfying. Nuts add a little more fun to an already delicious butterscotch oatmeal cookie.
Based on King Arthur Test Kitchen’s King Arthur Baking recipe ↗
- Time
- 30 minutes
- Makes
- 54, about 4 1/2 dozen cookies
- Oven, conventional
- See source recipe
Before you begin
Read the whole recipe, then get these ready.
- Read the original source for equipment and pan size
- Kitchen scale
- Measuring spoons
Imported for private use. Check the original source before baking and add your own Indian kitchen notes.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Preheat the oven to 375°F.
- 2
Beat together the butter, salt, baking soda, brown sugar, and vanilla.
- 3
Beat in the eggs, then the flour.
- 4
Add the oats, nuts, and butterscotch chips, and mix well.
- 5
Drop the dough by tablespoonfuls onto an ungreased cookie sheet.
- 6
Bake the cookies for 10 to 12 minutes, until the cookies are a very light golden brown around the edges.
- 7
Remove the cookies from the oven, and cool on a rack.
- 8
Serve the macadamia nut cookies slightly warm or at room temperature. Store leftover cookies in an airtight container at room temperature for several days; freeze for longer storage.
- 9
The texture of these macadamia nut cookies changes completely if you substitute old-fashioned (or thick oats) for quick-cooking oats. Cookies made with old-fashioned oats will spread much more, sometimes to the point of becoming lace cookies; we prefer using quick-cooking oats in this recipe.
Your baking notes
Notes stay on this device.