Ingredients

The following ingredients have 18 Servings
  • 2 cups unsalted butter
  • 1 1/2 cups brown sugar
  • 1 cup granulated sugar
  • 3 eggs
  • 1 egg yolk
  • 3 tablespoons hot water
  • 2 teaspoons baking soda
  • 1 tablespoon pure vanilla extract
  • 4 cups all purpose flour
  • 2 teaspoons kosher salt
  • 3 cups old-fashioned oats
  • 1-11.5 ounce package white chocolate chips
  • 1 1/2 cups chopped macadamia nuts
  • 1 1/2 cups cranberry-raisins

Instruction

  • Melt the butter and allow to cool slightly. Cream the butter and sugars in the bowl of a stand mixer set to medium-high until creamy, light and fluffy, about 3 to 4 minutes.
  • Add the eggs and egg yolk one at a time, mixing well in between additions.
  • In a ramekin or small bowl dissolve the baking soda in the hot water and add to the creamed mix with the vanilla.
  • Sift the flour and salt together. Add half of the flour mix to the batter and mix then add the other half and mix.
  • Reduce the mixer speed to low and add the oats, white chocolate chips, macadamia nuts and cranberries and mix until just combined.
  • For chunkier textured cookies, cover and refrigerate for 30 minutes up to 3 days.
  • Preheat the oven to 375 degrees F if using unrefrigerated dough and 350 degrees F if using refrigerated.
  • Line 2 baking sheets with parchment paper and use a cookie scoop to form balls and gently roll in the palms of your hand then place onto the cookie sheet about 2 inches apart from each other.
  • Bake one sheet of cookies at a time for 10 minutes or until just golden. Remove from oven and let cool on the cookie sheet for 3-4 minutes then move to a wire cooling rack until completely cooled.