Coconut Macademia​ Nut Blended Oat Cookies

For more photos with instructions, click here.

1 cup soft butter
1 cup granulated sugar
1 cup packed brown sugar
2 XL eggs
2 teaspoons vanilla
1 3/4 cups all-purpose flour
2 ½ cups oats (blended to powder form)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
4 ounces grated milk chocolate
2 cups white baking chips
1 cup  lightly toasted shredded coconut
1 cup lightly chopped macadamia nuts

Preheat oven to 375 degrees.

Cream butter and sugars with an electric mixer on medium high for 1 minute or until fluffy. Hand stir in eggs and vanilla; don’t overmix. Add dry ingredients including grated chocolate all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Stir in baking chips, coconut, and nuts.Scoop out approximately 24-28  2” balls of dough. Gently roll. For a richer flavor and smoother texture, form cookie dough balls, flatten slightly, and refrigerate or freeze until ready to bake. Place on greased or parchment paper on an aluminum cookie sheet.  

Bake at 375 degrees for 12-14 min. Share!

Chocolate Chip Blended Oat Cookies variation:

Omit coconut and macadamia nuts, increase flour to 2 cups. Stir in 2 cups milk chocolate or semi sweet chocolate chips.