Butterscotch Macadamia Nut Cookies

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Recipe photo
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Yield: about 4 1/2 dozen cookies

Recipe photo

Crunchy, sweet, salty, and satisfying. Nuts add a little more fun to an already delicious butterscotch oatmeal cookie.

Butterscotch Macadamia Nut Cookies

star rating (12) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 4 1/2 dozen cookies
Published: 01/17/2011


Tips from our bakers

  • The texture of these cookies changes completely if you substitute old-fashioned (or thick oats) for quick-cooking oats. Cookies made with old-fashioned oats will spread much more, sometimes to the point of becoming lace cookies; we prefer using quick-cooking oats in this recipe.


1) Preheat the oven to 375°F.

2) Beat together the butter, salt, baking soda, brown sugar, and vanilla.

3) Beat in the eggs, then the flour.

4) Add the oats, nuts, and butterscotch chips, and mix well.

5) Drop the dough by tablespoonfuls onto an ungreased cookie sheet, and bake for 10 to 12 minutes, until the cookies are a very light golden brown around the edges.

6) Remove them from the oven, and cool on a rack.

Yield: about 4 1/2 dozen cookies.


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  • star rating 02/13/2015
  • Laura from Maine
  • My husband's favorite cookie are white chocolate macadamia nut, but I have yet to find a recipe that I found worthy of the cost of the nuts. I bought the ingredients the other day determined to find a good one and came to King Arthur for a recipe, and I was surprised that there was none! I have made the one on the back of the Girhadelli chip bag and it was awful! For those who found this one too sweet, theirs calls for a whopping 2 1/2 cups of combined sugars! So I decided I would just use this recipe and swap out the butterscotch for the white chocolate. I only had old fashioned oats, so I used the other reviewers' method of pulsing them in the food processor, and while I had it out I went ahead and pulsed the macadamia nuts as well. I ended up with nuts that were partially ground with some bigger chunks, which blended perfectly and evenly into the batter and made for gorgeous, uniform cookies! Using the salted nuts is the way to go, not only for the flavor but also because the unsalted nuts on the baking aisle are like 3 times as expensive as the salted jar in the snack aisle. I might even go so far as to top these cookies with a pinch of flaked sea salt to really bring out that lovely, salty, sweet goodness. We love oats in our cookies so I think that I found my go-to recipe for macadamia white chocolate cookies. I think I will try them again with the butterscotch (or maybe toffee bits) and salted cashews as someone else had done because that sounds amazing! "Today me will I've in the moment, unless it is unpleasant, in which case me will eat a cookie." -Cookie Monster
  • star rating 11/18/2011
  • jarobo from KAF Community
  • Incredibly fast, easy cookie. As previously mentioned, weighing the ingredients resulted in perfect texture. Halving the macadamia results in more even distribution. I made half a recipe resulting in 28 yummy cookies. I'll make the full recipe for a cookie swap next month.
  • star rating 10/06/2011
  • hoya91 from KAF Community
  • Tasty cookie--not my absolute favorite, to-die-for cookie, but quite good. The cookies on the first pan out of the oven were a little on the fat side and hadn't flattened out or spread as much as I had hoped, so I slightly flattened the next batch with my hand, and that helped them along enough to make the finished product look like the photo. My one real disappointment with the cookie (and this is not King Arthur's fault) is that some of the macadamia nuts I got from the grocery store didn't taste particularly fresh and took away from the taste/quality of the cookie. So I would recommend paying attention to the quality of the macadamias. I'll be looking online to see if there's maybe a way to order better quality macadamias for the next time I make this recipe.
  • star rating 10/04/2011
  • marvelboy74 from KAF Community
  • Easy to make since I didn't have to dirty a separate bowl for dry ingredients. This cookie allows butterscotch to be the star. Deeee-licious. I made as written except my macadamias were not salted and loved them . I got about 5 1/2 dozen out of my batch.
  • star rating 07/09/2011
  • BlondoFondo from KAF Community
  • I use this recipe as my "Basic Oatmeal Cookie Recipe", since it is the only oatmeal recipe i can find that doesn't use vegetable shortening. I replaced the butterscotch chips with 2 cups of M&Ms and just left out the nuts. It is a very versatile recipe! I cooked mine at 350 for ten minutes, and ended up with cookies that had a nice little crunch on the bottom, but a soft gooey center. Everyone was happy. Next time, I will cut the recipe in half so i don't end up with 4 trays of cookies. And these weren't small cookies, either. I had enough to feed five families (and I did, I had so many left over I was giving them out to anyone who stopped by).
  • star rating 03/13/2011
  • echavlik from KAF Community
  • I have already recommended this recipe to my sister and a friend! They are delicious, but then, that is what I have come to expect with KAF recipes. Thank you!
  • star rating 03/04/2011
  • happy12054 from KAF Community
  • I made these for the first time. They were amazing. I will definitely add these to my staple of cookie recipes. I made them just as written and they were perfect. THe macadamia nuts were not salted but didn't seem to make any difference.
  • star rating 03/03/2011
  • lindaclements from KAF Community
  • A very easy recipe. I treated myself with an Escali scale for Christmas, so used the measurements by weight. I was surprised at the difference in flour volume; less by weight than volume, so was a little nervous. The cookies came out perfect. I baked half the dough by tablespoon and, because I wanted a bite-sized cookie, baked half by teaspoon. The only down side to the bite-sized cookie, is that not every cookie has a nut. Next time I will make sure the macadamia nuts are halves.
  • star rating 02/28/2011
  • mikendianne from KAF Community
  • These are good and they came out looking great. I felt they were a little too sweet. Could the amount of brown sugar be reduced without affecting the texture of the cookie?
    You could certainly reduce the amount of sugar, but I would suggest doing it 1/4 cup at a time. Eventually, if you reduce enough, you will notice a change in the texture. ~Amy
  • star rating 02/02/2011
  • gosz from KAF Community
  • I subbed cashews for the macadamias in these and they are delicious. I only had old-fashioned oats so I whirled them in the food processor briefly to imitate quick oats. The weight/volume measures were helpful here because by the time I had reached 2 3/4 cups of oats (measured after processing) I had 10 oz. so I stopped there since the recipe calls for 8 1/2 oz. These turned out crunchier than I like them, but that was taken care of by reducing oven time to 8 minutes for the remaining batches. My husband like the hard ones for dunking in coffee.
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