These macadamia nut cookies are crunchy, sweet, salty, and satisfying. Nuts add a little more fun to an already delicious butterscotch oatmeal cookie.
Preheat the oven to 375°F.
Beat together the butter, salt, baking soda, brown sugar, and vanilla.
Beat in the eggs, then the flour.
Add the oats, nuts, and butterscotch chips, and mix well.
Drop the dough by tablespoonfuls onto an ungreased cookie sheet.
Bake the cookies for 10 to 12 minutes, until the cookies are a very light golden brown around the edges.
Remove the cookies from the oven, and cool on a rack.
Serve the macadamia nut cookies slightly warm or at room temperature. Store leftover cookies in an airtight container at room temperature for several days; freeze for longer storage.
The texture of these macadamia nut cookies changes completely if you substitute old-fashioned (or thick oats) for quick-cooking oats. Cookies made with old-fashioned oats will spread much more, sometimes to the point of becoming lace cookies; we prefer using quick-cooking oats in this recipe.
