White Chocolate Macadamia Nut Oatmeal Cookies with Sprinkles

Disclaimer: I was given free silicone non-stick baking mats by Kitchen Executive Chef to review. All opinions are my own. 

I’ve made comments before that I bake when I’m stressed and bake when I’m overwhelmed with obligations, but let me clear the record: I also bake when I’m happy. Basically, I really should just say that I like to bake. 

And I couldn’t be more overjoyed this weekend. One of the friends I’ve known the longest is getting married next year, and she came in from out of town to visit with her bridesmaids, take engagement photos, and discuss wedding plans while drinking champagne. There’s nothing like catching up with someone you love spending time with and seeing how elated she is in planning her big day. Especially when bubbly is involved. 

Naturally, I couldn’t show up empty-handed. I decided to make a oatmeal chocolate chip cookies initially, then decided that I should bust out the fancy macadamia nuts and do white chocolate chips. And obviously it was known from the beginning that sprinkles would need to be involved in order to make these little cookies as festive as possible. So, with all of that indecisiveness ambition, I set out making these delicious (and long-named) white chocolate macadamia nut cookies with sprinkles. 

I had a ton of help with this recipe from Kitchen Executive Chef. The company kindly sent out a sample box with three different sizes of their professional-grade non-stick silicone baking mats (sized from toaster oven to cookie sheet). Once I got over the cute factor (they’re kitschy-kitchen  perfect in aqua, red, and black), I noticed how thick the mats are. I read the box and was pleasantly surprised by the quality of the mats (and noted that they are 30% thicker than standard baking mats). The company guarantees them for life, so I rested assured that these would be the good stuff. 

More important than the guarantee, however, is the function: these things work very well! After baking my cookies, I took them out of the oven and impatiently waited for them to cool, spatula in hand. As though ice skating, those cookies slid across the baking mat. Seriously. These mats are a new staple in my kitchen and I’m sure you’ll be just as pleased. The mats are dishwasher safe and make clean-up a breeze. You can buy the mats on Amazon and check the company out on Facebook for more information. 

I also made these cookies as bars (if you’re a frequent visitor to The Sparkle Kitchen, you’ll note that I prefer bar cookies over individual cookies). They worked wonderfully and have the slightly soft middle that I crave. These cookies are on the crunchy side, but I think that the texture works well with the flavor from the butter and oats as well as the toasted macadamia nuts. 

White Chocolate Macadamia Nut Oatmeal Cookies with Sprinkles
Makes 3 dozen

You will need:
  • 2 sticks unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 large eggs, room temperature
  • 2 tsp. vanilla
  • 2 cups all-purpose white flour
  • 1 tsp. baking soda
  • 1/4 tsp. coarse sea salt
  • 1 1/4 cup old-fashioned oats
  • 2/3 cup toasted macadamia nuts, coarsely chopped
  • 1 cup white chocolate chips 
  • 1/2 cup rainbow sprinkles
  • In a medium bowl, stir together flour, baking soda, and salt. Set aside. 
  • In a large bowl, cream together sugars and butter. 
  • Stir in eggs, one at a time, and add vanilla. 
  • Gradually incorporate flour mixture (1/3 at a time), then stir in oats. 
  • Add macadamia nuts, white chocolate chips, and sprinkles. Do not overmix. 
  • Cover and chill for 30 minutes (or up to 5 days). 
  • For cookies, preheat oven to 350. Line a baking sheet with a non-stick mat, or spray lightly with cooking spray. Scoop out ~1 inch mounds of dough. Bake for 10-13 minutes.
  • For bars, preheat oven to 350. Evenly distribute dough into a lightly greased 9×9 glass dish. Press evenly into the dish. Bake for 25 minutes. 
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