White Chocolate and Macadamia Nut Cookies

Recipe View 5 mins Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. (5 minutes)

Recipe View 5 mins In a blender or food processor, grind the oatmeal into a fine powder. Transfer to a large mixing bowl and set aside. (5 minutes)

Recipe View 3 mins Place the shredded coconut in the blender or food processor and pulse until finely chopped. Add to the bowl with the powdered oatmeal. (3 minutes)

Recipe View 2 mins Add the flour, baking powder, baking soda, and salt to the bowl with the oatmeal and coconut mixture. Whisk together until well combined. Set aside. (2 minutes)

Recipe View 5 mins In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. (5 minutes)

Recipe View 2 mins Beat in the egg and vanilla extract until well combined. (2 minutes)

Recipe View 3 mins Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)

Recipe View 2 mins Stir in the white chocolate chips and chopped macadamia nuts until evenly distributed throughout the dough. (2 minutes)

Recipe View 8 mins Roll heaping tablespoons of dough into balls and place them on the prepared baking sheet, leaving some space between each cookie. (8 minutes)

Recipe View 13 mins Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden brown and the centers are set. (12-14 minutes)

Recipe View 10 mins Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)