- 2 sticks - Butter, softened
- 2 C - Sugar
- 2 C - Light brown sugar
- 4 - Eggs
- 1 T - Vanilla
- 4 C - Flour
- 5 C - Oats, processed in food processor to a coarse flour
- 2 t - Baking powder
- 2 t - Baking soda
- 1 t - Salt
- 1 C - White chocolate chips
- 1 C - Coconut (more if you like)
- 1 C - Macadamia nuts, chopped coarsely
Mix Butter and sugars on low for 1 minute. Switch to high until creamy.
Add eggs and vanilla, mixing on low and then high until light and fluffy.
Add oats, flour, baking soda, baking powder, salt and coconut. Mix on low until will blended (it's a heavy/dense dough and may push the limit of your mixer).
Stir in chips and nuts until blended (I do this with my hands).
Line baking sheets with parchment. Using a scoop, place dough onto sheets and flatten slightly with palm.
Bake at 325 degrees for 15-20 minutes, or until lightly browned.
VARIATION: If you'd prefer regular chocolate chip cookies, switch out the chips (I like to use the minis) and skip the coconut and macadamia nuts. You could trade in walnuts, if desired.