Triple Chocolate Macadamia Nut Cookies

Santa may visit twice this year if you have these mouthwatering cookies sitting out for him.

Do you remember the old Neiman Marcus cookie recipe? I’m old, so I do! You can read about it online, but the urban legend goes like this: a woman requested a cookie recipe from the department store and was told it would cost her “two fifty”. She had them charge her card, only to find they meant $250. Outraged, she retaliated by sharing the recipe far and wide.

I’ve seen many recipe variations, but the copy I had (way back when) called for ground oatmeal, grated chocolate, and macadamia nuts. I’m happy to add the nuts, but simplified things by skipping the grinding and grating. (Grating chocolate is not fun.) I’ve tweaked the recipe over the years until it looks very little like the original, but it’s OH SO GOOD.

The baked cookies are slightly shiny on top, like a brownie, but have a chewy texture. Make sure not to overbake them or they’ll get crunchy. They’re actually pretty tasty that way, too . . . but better slightly soft.

Triple Chocolate Macadamia Nut Cookies
Makes approximately 4 dozen large cookies If using salted nuts, don't add additional salt.
  • 3 ounces dark chocolate
  • 1 cup butter
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2¼ cups all-purpose flour
  • 2 cups "quick" oats
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt (eliminate if using salted nuts)
  • 1½ cups milk chocolate chips
  • 1½ cups white chocolate chips
  • 1½ cups macadamia nuts cut into halves or pieces
  1. Heat oven to 375 F. Cover two baking sheets with parchment
  2. Melt the 3 ounces of dark chocolate, using a small pan on the stove on lowest heat, or microwave in a microwave-safe bowl for 15 second increments, stirring each time until melted. Set aside.
  3. In a large bowl, beat the butter until smooth.
  4. Add brown sugar and white sugar and beat well - about 2 minutes by electric mixer.
  5. Add eggs and vanilla, and beat for two minutes, until mixture lightens in color and looks fluffy.
  6. Slowly mix in the melted chocolate.
  7. Add flour, oatmeal, baking powder, baking soda, and salt. Mix just until combined.
  8. Stir in the chocolate chips and macadamia nuts.
  9. Drop balls of dough onto prepared pan, approximately 2 tablespoons each. A rounded cookie scoop works best. Leave at least 1½ inches between each scoop of dough.
  10. Bake for 11 minutes. Cookies should still feel fairly soft to the touch. Don't overbake or they will be crunchy instead of chewy!
  11. Move pan to a cooling rack and let it cool for 1 minute, then slide cookies onto rack. Repeat with remaining dough.


Beat the butter until creamy, then add both sugars and beat again!

Add eggs and vanilla, and beat until mixture lightens and is fluffy

Slowly add melted chocolate. Mix until combined.

Add flour, oatmeal, baking powder, baking soda, and salt

Mix in chocolate chips and macadamia nuts. Ready to bake!

Place large scoops of dough at least 1 1/2 inches apart. Bake!

I used pretty big scoops – about 2 tablespoons. If you make them smaller, you might want to deduct a minute from the baking time.


It’s a challenging year, but i wish you joy and health and peace of mind.



Chocolate Oatmeal Raisin Cookies

Chocolate oatmeal raisin hearts vertical watermarkI tend to like making complicated creations, even though they aren’t very popular with people who work, have kids, or have a life. But today I made something easy.

Easy and unspeakably delicious, if I do say so myself!

I gave some to my guinea pig neighbor, Pam and she called them Chocolate Raisin Puffs because they were so light. I don’t know if they qualify as “puffs”, but it was a very nice compliment.

These chocolate oatmeal cookies are made with espresso powder and chocolate covered raisins, and when baked for precisely twelve minutes, have a slightly crispy outer layer (like the edge of a brownie) and are very tender inside. Seriously, I’d rather have these than brownies any day!

I made some in a silicone mini-heart pan, and they popped right out in a very cooperative manner. They may not be the prettiest cookies I’ve ever made, but in this case I truly believe it’s what’s inside that counts.chocolate oatmeal raisin hearts watermark

I really think that the combination of Special Dark cocoa and espresso powder took the flavor over the top. And unless you have a real aversion to raisins (in which case you could use chocolate chips) don’t skimp on the chocolate covered raisins. The cookie dough isn’t overly sweet, so the sweet, chewy raisins add important texture and sweetness. Here are what the drop cookies look like inside:

Chocolate oatmeal raisin cookies vertical watermark

Chocolate Oatmeal Raisin Cookies
Makes 36 average cookies, or 72 small heart-shaped cookies using a 24-cavity silicone heart mold. These cookies are SO addictive, you may want to double the batch.
  • 1 cup (2 sticks) butter, room temperature
  • 1 cup brown sugar, packed
  • 3 large eggs
  • 1 tablespoon vanilla
  • 1 tablespoon espresso powder
  • ¼ cup Special Dark unsweetened cocoa powder
  • 1¾ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups quick-cook oats
  • 11 oz (about 1¾ cup) chocolate covered raisins
  1. Heat oven to 350 F
  2. If you are making drop cookies, line 2 baking sheets with parchment paper.
  3. In a large bowl, beat together the butter and brown sugar until light and creamy - at least 2 minutes.
  4. Add the eggs and beat 2 minutes. Scrape the bowl often. It will lighten in color and look just a little curdled; that's fine!
  5. Add the vanilla, espresso powder, cocoa, flour, salt, and baking soda. On low speed (cover the bowl if possible, or stir by hand first to avoid a mess) mix together until well blended.
  6. Stir in the oatmeal and chocolate covered raisins.
  7. Drop by rounded tablespoons onto parchment. The cookies won't spread much, so an inch and a half between each is fine. If you are using a silicone heart mold, fill each cavity ¾ full. (No need to grease the mold.)
  8. Bake for 12 minutes. Move baking sheet or silicone mold to a cooling rack and allow the cookies to cool. Cookies may be moved to the rack when barely warm. If you are making hearts, let them cool completely in the pan before turning them out.


Beat the butter and brown sugar well.

Beat the butter and brown sugar well.

After the eggs are beaten in. It looks a little curdled, but that's okay!

After the eggs are beaten in. It looks a little curdled, but that’s okay!

Making heart cookies.

Making heart cookies.

Scoop for regular drop cookies.

Scoop for regular drop cookies.

See? Easy peasy. Don’t expect that from me too often, but when a chocolate craving hits, I realize the wisdom of being able to make cookies quickly!

If I’ve lulled you into a false sense of security with this simple cookie recipe, you’d better be prepared; I have Valentine petits fours on my mind…coming soon!