Macadamia White Chocolate Cookies with Raspberry Chips


We took a favorite macadamia white chocolate cookie recipe and added raspberry chips.  With just a little tinkering, these cookies were fantastic.  They are bright, colorful, and loaded with a flavor.  These are special cookies for a special occasion.

2 cups all-purpose flour
1 1/4 cups quick oats
1/2 teaspoon baking soda
1/2 tablespoon baking powder
1/4 teaspoon salt

1 1/2 cups granulated sugar
1 cup butter
2 large eggs
1 teaspoon vanilla extract
1 teaspoon raspberry flavor

1 cup white chocolate chips
1 cup macadamia nuts, chopped
3/4 cup raspberry bits

Preheat the oven to 350ºF.

  1. Mix the oats, flour, baking soda, baking powder, and salt together in a large bowl.  Set aside
  2. In the bowl of your stand-type mixer and with the paddle attachment, cream the sugar and butter together.  Add the eggs and beat.  Add the flavors.
  3. Add the flour mixture to the wet mixture in the stand-type mixer bowl.  Beat until combined.  Add the white chocolate chips and nuts and beat in.  Add the raspberry bits.  Do not beat more than necessary.
  4. Drop dough in rounded mounds about 1 1/4 inches in diameter onto a very lightly greased baking sheet.  Bake for 9 to 10 minutes or until the cookies are set and the edges start to brown.  Do not over bake—the centers will be soft.  Remove immediately and let cool on a rack.
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