Ingredients
½cupunsalted butter,(115 grams), softened to room temperature
¾cuplight or dark brown sugar,(150 grams), packed
¼cupgranulated sugar,(50 grams)
1large egg,at room temperature
2tsppure vanilla extract
1tbspdark molasses,(20 grams)
1½cupsold fashioned rolled oats,(140 grams)
1cupall purpose flour,(125 grams), spoon & leveled
½tspground cinnamon
½tspbaking soda
¼tspsalt
¾cupwhite chocolate chips
¾cupmacadamia nuts,chopped
Preparation
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the softened butter and both sugars together on medium speed until smooth.
Add the egg and mix on high until combined for about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
In a separate bowl, toss the oats, flour, cinnamon, baking soda, and salt together. Add to the wet ingredients and mix on low until combined.
Fold in the white chocolate chips and macadamia nuts. The dough will be thick. Chill the dough for 25 to 30 minutes in the refrigerator.
Preheat oven to 325 degrees F (163 degrees C). Line two large baking sheets with parchment paper or silicone baking mats.
Roll balls of dough and place them 2 inches apart on the baking sheets. Bake for 10 to 11 minutes until very lightly browned on the sides.
The centers will look very soft. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
