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A pile of toffee macadamia oatmeal cookies, in the middle is a glass of milk with a half eaten cookie resting on top.
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5 from 1 vote

Toffee Macadamia Oatmeal Cookies Recipe

These Toffee Macadamia Oatmeal Cookies are seriously the absolute best oatmeal cookies you will ever make. They are extremely chewy, with a complex flavor profile thanks to brown butter, toffee and macadamia nuts - a modern take on a classic hit!
Prep Time30 minutes
Cook Time15 minutes
Chilling Time1 hour
Total Time1 hour 45 minutes
Course: Cookies, Dessert
Cuisine: All
Servings: 26 cookies
Author: Trang

Equipment

Ingredients

  • 8 oz unsalted butter 227 g, brown 4 oz
  • 1 ¼ cup macadamias raw or roasted and unsalted, 180 g, divided
  • 2 cup old-fashioned rolled oats don’t sub instant oats, 200 g, divided
  • 1 ⅓ cup all-purpose flour 180 g
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt Morton brand, 5 g
  • ¾ cup brown sugar 150 g
  • ½ cup granulated sugar 100 g
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 bag toffee bits 226 g

Instructions

  • Brown the butter - place half the butter in the stand mixer bowl and heat the other half in a light colored saucepan over medium heat. Once the butter melts, it will become foamy. When the foam subsides, you will see clear bubbles, start whisking continuously at this point to keep the milk solids from burning. When the butter is caramel in color and smells nutty, turn off the heat and immediately pour it over the butter in the stand mixer bowl to melt it. Stir as needed. Set aside to cool completely before making the cookie dough.
    8 oz unsalted butter
    Brown 1 stick of butter and melt the other stick in a mixing bowl with the hot brown butter.
  • Roast the macadamia nuts - In a skillet over medium heat, roast the macadamia nuts for 3 – 5 minutes until toasty and fragrant. Set aside to cool.
    1 ¼ cup macadamias
  • Grind half the oats and macadamia nuts - Add half the oats and half the roasted macadamia nuts to a food processor and blitz until finely ground. Transfer this to a medium bowl, sift in the flour, baking soda, and stir in the salt. Mix to distribute evenly and set aside.
    1 ¼ cup macadamias, 2 cup old-fashioned rolled oats, 1 ⅓ cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher salt
    Grinding macadamias and oats in a food processor.
  • Cream butter with sugar - When butter is completely cool, add both granulated and brown sugar to the stand mixer bowl, beat with the paddle attachment on medium low to medium speed for at least 2 minutes.
    8 oz unsalted butter, ¾ cup brown sugar, ½ cup granulated sugar
    Beat sugar and butter together in a stand mixer.
  • Add remaining wet ingredients - Add the eggs, vanilla extract, and continue beating for at least another 2 minutes until creamy.
    2 large eggs, 1 tablespoon pure vanilla extract
    Beat eggs and vanilla in with the wet ingredients.
  • Incorporate dry ingredients - Add the oat-macadamia-flour mixture set aside earlier to the wet ingredient mixture in the stand mixer bowl, stir until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl as necessary.
    Incorporate dry oat-macadamia-flour mixture to make macadamia oatmeal cookie dough.
  • Add the remaining mix-ins - Add the remaining roasted macadamias and oats, along with the toffee bits, stir to distribute evenly. Stop the mixer and use a spatula to scrape the side and bottom of the bowl to ensure good distribution of all the mix-ins. Roughly chop the macadamias if you think the pieces are too big.
    1 ¼ cup macadamias, 1 bag toffee bits, 2 cup old-fashioned rolled oats
    Add toffee bits, remaining macadamias and oats to make toffee oatmeal cookie dough.
  • Divide cookie dough - Portion the cookie dough with a 3-tablespoon cookie scoop and place them on a lined baking sheet. Cover and refrigerate for at least 1 hour before baking.
    Toffee macadamia nut oatmeal cookie dough on a lined baking sheet.
  • Preheat the oven - Set the oven rack in the middle of the oven and preheat to 350°F.
  • Bake - Place 6 dough balls on a large lined baking sheet, about 2-3 inches apart, and bake 1 batch at a time for 15 minutes, until the cookies are golden but still slightly undercooked in the middle.
  • Cool - Remove the baking sheet from the oven, but allow the cookies to sit on the baking sheet to finish baking from the residual heat for 10-15 minutes before removing them to a wire rack to cool completely. Shape them with a round cookie cutter or spatula if you want them perfectly round as soon as they come out of the oven.
    Shaping baked toffee macadamia oatmeal cookies with a round cookie cutter.

Notes

  • Storing baked cookies: store your macadamia oatmeal cookies in an airtight container at room temp for up to 5 days.
  • Storing cookie dough: portioned cookie dough can be kept refrigerated for 3-4 days, and frozen for 3-6 months.
  • Baking frozen dough: you can bake frozen cookie dough directly without thawing, simply increase baking time by about 1 minute or so.

Nutrition

Serving: 57g | Calories: 273kcal
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