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  • 10 tablespoons butter, at room temperature
  • 2/3 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups quick-cooking (not instant) oats
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup dried cranberries
  • 1 cup coarsely chopped macadamia nuts


  1. Preheat oven to 325F.
  2. Combine butter and sugars in a large bowl. Beat until blended with a mixer at medium speed.
  3. Add egg and vanilla; beat until evenly blended. Reduce speed to low; add oats, flour and salt and beat just until incorporated.
  4. Add cranberries and macadamia nuts and beat just until evenly distributed.
  5. Drop by heaping tablespoons 2-inches apart onto cookie sheets and bake 16 minutes or until edges are lightly browned.
  6. Cool 3 minutes on cookie sheet on wire rack. Transfer to wire rack to cool completely.
Recipe by Jean Kressy.

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The recipe was originally published as Oatmeal Cookies with Macadamia Nuts and Dried Cranberries on

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