Macadamia Espresso Oatmeal Chocolate Chip Cookies

Macadamia Espresso Oatmeal Chocolate Chip Cookies | Butter Baking

I made these cookies (and this video) for you aaaages ago.

Macadamia Espresso Oatmeal Chocolate Chip Cookies | Butter Baking

Seriously. At the same time that I made this video. In like, April or something.

Macadamia Espresso Oatmeal Chocolate Chip Cookies | Butter Baking

It has just somehow taken me forever to post it!

And I don’t know why, because this recipe is, well, probably my absolute favourite.

Macadamia Espresso Oatmeal Chocolate Chip Cookies | Butter Baking

It takes all the things I love in a cookie – chocolate chips, coffee, crunchy, buttery macadamias, and the chew that comes from using finely ground oatmeal – and smashes them together into these awesome cookies.

They bake up with crispy edges, soft, chewy centers, and big pools of melty chocolate inside.

Macadamia Espresso Oatmeal Chocolate Chip Cookies | Butter Baking

And the dough. Oh my gosh – the dough.

Macadamia Espresso Oatmeal Chocolate Chip Cookies | Butter Baking

So I’m sorry. I’m sorry that I’ve have been holding out on sharing this recipe for so long!

Macadamia Espresso Oatmeal Chocolate Chip Cookies | Butter Baking

But here it is now, in all it’s glory, along with the step-by-step video the fantastic Eddie New shot for me.

YouTube Preview Image

If you’re subscribed and can’t see the embedded video above, you can watch it on YouTube here.


Macadamia Espresso Oatmeal Chocolate Chip Cookies | Butter Baking

  • 165g unsalted butter, melted (3/4 cup)
  • 1 cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1 egg yolk
  • ½ - 1½ tsp salt, to taste
  • 1½ tsp instant espresso powder
  • ½ tsp vanilla extract
  • 1¾ cups plain flour
  • ½ cup rolled oats, finely ground in food processor
  • 1 tsp baking soda
  • 1 cup dark chocolate melts
  • 1 cup roasted macadamias, roughly chopped
  1. Preheat the oven to 180 C (350 F) and line a few trays with baking paper.
  2. In a large bowl, combine the melted butter with both sugars. Add the egg and yolk and mix until incorporated.
  3. Stir in the salt, coffee and vanilla.
  4. Add the flour, oats and baking soda and mix until just combined.
  5. Stir through the chocolate chunks and chopped macadamias.
  6. Use a medium cookie scoop or tablespoon to scoop balls of dough onto prepared trays.
  7. Bake for 8 - 10 minutes, until lightly golden around the outside and just set in the middle (under-bake for a chewier cookie). Allow to cool on trays.
  8. Makes 18 cookies.
  9. Happy baking!


18 Thoughts on “Macadamia Espresso Oatmeal Chocolate Chip Cookies

  1. I will gladly forgive your holding out on us, Natasha, as soon as I bake these! I will be leaving out the nuts (I know you love them but allergies make them a no-go in my house) but everything else sounds great. I even have some oat flour left over from another of your recipes! :) What is the difference between chocolate chips and chocolate melts? Is it only the disc shape?

    • Haha hurry up and bake them then! No stress about the nuts, I’m sure they’ll be just as yummy.
      Difference is the shape, size, and that chocolate chips have something in them to stop them from melting, while the melts don’t, so they go oozy all in the cookie. You can use either, or even just some chopped chocolate :-)

  2. Hi, I just saw your recipe and couldn’t wait to try out cause they look so cute and yum!! Actually this was my first time to bake cookies, but they turned out great. I don’t have macadamia nuts at home so I just used walnuts instead. And I used chopped chocolate. The cookies tasted wonderful and my mom loved it! I will definitely try to make with macadamia nuts next time.
    One question, if I want to make them healthier, will decreasing of sugar and butter (maybe 1/3 less) affect the texture of cookies?

    • Hey Maggie! Thanks for baking these, and I’m happy you liked them! I’m sure they were yummy with walnuts too :-)
      Yes, changing the ingredient ratios will affect your cookies! Getting rid of butter will make them too dry. If you want to make hem healthier you will need to sub in an alternative, such as coconut oil. Reducing the sugar (only a little!) shouldn’t affect them too much. Happy baking!

  3. Wow, they look delicious! Do you know I’ve never put coffee in any cookie I’ve ever made? What’s wrong with me?!!! Coffee is like the most amazing thing ever…why haven’t I done this? Have I been living under a rock…hehehe! Question…are you always such a neat cook…or is that just for the cameras?!!!!

    • Thank you! You totally need to put coffee in your stuff! It’s the best! And does wonders for chocolate 😉
      Am always such a neat cook! Crazy I know. Even neater in real-life, as I don’t dirty all those bowls, just weigh up straight into my mixing bowl as I go! :-)
      Ps. How did you go at the market?

  4. Pingback: Diabetic Living Online Offers Weight Loss Tips, Popular Diabetic Recipes and Diabetes Information in time for December Holidays | Awesome Weight Loss and Nutrition

  5. Fernanda on December 17, 2013 at 5:13 am said:

    Hey! I have a question… this keeps on happening with all of my cookie recipes! When they are in the oven, they’ll grow/rise A LOT and then suddenly drop and get really flat… but they have a lot of baking powder and I didn’t suddenly open the oven or anything.. could it be that the oven was too hot? Help!

  6. I love these,I also added additional oats! This recipe is a keeper (made these twice already), you can check them out at if you’re interested.

  7. Amazing!!! !! I substitute all your recipes with butter for nuttelex as I’m lactose intolerant but they seem to substitute really well!!! These cookies are so good!!!!!! I am sooooooo happy I found this blog as I just get is excited each day cooking up a new recipe of yours whilst waiting for our baby to arrive :-)

  8. Rachel on June 7, 2014 at 4:42 am said:

    Hi Natasha is it okay if i leave out rolled oats for this recipe? :)

  9. Hey Natasha!

    I was wondering how long these cookies can keep for? And would the melted chocolate still remain gooey after a day? Also, do you think it would work if I switched the chocolate melts with 1 cup nutella? :)

    • Hi Lynn! I always say that cookies should be eaten on the day they’re baked! At worst you can enjoy them the next day and they do keep but won’t taste nearly as good/have the right texture after some time. You can always refrigerate balls of cookie dough and bake them as needed.
      As for the chocolate – that is not melted chocolate. They are chocolate “melts”, or buttons. You can use chocolate chips or chopped chocolate. So mixing Nutella in probably won’t work, as when you bake it on its own it tends to burn. You could try and make these Nutella chips and mix them though instead.
      That being said, the chocolate doesn’t remain gooey the next day, as when chocolate cools it solidifies. Good luck :-)

  10. Pingback: Berry and Yogurt Panna Cotta | Butter Baking

Leave me a comment:

Post Navigation