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
Preheat the oven to 350ºF.
- Mix the oats, flour, baking soda, baking powder, and salt together in a large bowl. Set aside
- 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.
- 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.
- 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.