White Chocolate Cherry Macadamia Oatmeal Cookies
Justin Kanter
ingredients
- 1 3/4 cups all-purpose flour
- 1 3/4 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup butter, softened
- 6 ounces reduced-fat cream cheese, softened
- 1 1/2 cups firmly packed dark brown sugar
- 1/2 cup egg substitute
- 1 teaspoon vanilla extract
- 3 cups uncooked regular oats
- 3/4 cup dried cherries
- 1/2 cup white chocolate chips
- 1/2 cup chopped macadamia nuts
- Vegetable cooking spray
directions
- 1
Preheat oven to 350°. Combine flour, pumpkin pie spice, salt, and baking soda.
- 2
Beat butter, cream cheese, and sugar at medium speed with an electric mixer until fluffy. Add egg substitute and vanilla, beating until blended. Gradually add flour mixture, beating at low speed just until blended. Stir in oats, white chocolate, and dried cherries.
- 3
Drop dough by rounded tablespoonfuls onto baking sheets coated with cooking spray; gently flatten dough into circles. Sprinkle about 1/2 tsp. chopped pecans onto each dough circle, gently pressing into dough.
- 4
Bake, in batches, at 350° for 13 to 14 minutes or until a wooden pick inserted in centers comes out clean. Remove cookies from baking sheets to wire racks, and let cool 10 minutes.
Source: Justin Kanter
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