Chocolate Chip Macademia Nut Cookies with Sea Salt

Linda Dalton


I made these cookies the day before Hurricane Irene hit and when I lost power for 4 days, they were my go-to snack. And a very good snack they were.

pinch tips: Parchment Paper Vs Wax Paper



36 cookies


25 Min


10 Min


1 c
butter softened
1 c
splenda no calorie sweetener
1/2 c
splenda brown sugar blend
large eggs room temp
1 tsp
pure vanilla extract
1 tsp
1 tsp
baking powder
1 tsp
baking soda
1 c
old fashioned rolled oats
2 1/2 c
combination of macademia nuts, chocolate and white chocolate chips- any combination will do
sea salt for sprinkling on top of dough

Directions Step-By-Step

Pre heat oven to 350 degrees. Line baking sheets with parchment paper.
Place butter and sugars in a large bowl. With hand mixer combine sugar and butter until creamy. Add eggs and vanilla extract and incorporate. Set aside.
With a whisk or fork combine flour, salt, baking soda and powder in a medium bowl. Add the flour mixture (in two batches) and incorporate the wet ingredients with the dry. Stir in the rolled oats and the chips and nuts.
Spoon tablespoons of the dough onto the parchment lined cookie sheets. Gingerly sprinkle sea salt on top of the dough. Bake 9 minutes or until cookies become lightly browned. The cookies will continue to cook after you remove them from the oven. Cool on wire rack.

About this Recipe

Course/Dish: Cookies, Other Snacks