** Cookie Craze Indulgence**

** Experience a whirlwind of flavors with these decadent cookies that perfectly balance crunchy macadamia nuts and almond bits with creamy chocolate chips and a hint of cinnamon. Perfect for snacking anytime! Enjoy the delightful texture that comes from wholesome rolled oats and shredded coconut, creating a cookie that's rich yet energizing.**
ingredients
- **
- 1 oz rolled oats
- 1 oz raisins
- 1 oz all-purpose flour
- 1.4 oz unsalted butter
- 1 oz brown sugar
- 0.04 oz cinnamon
- 1 oz sweetened condensed milk
- 16.9 oz granulated sugar
- 2.9 pcs eggs
- 0.34 oz baking powder
- 5.8 oz chocolate chips
- 0.04 oz macadamia nuts
- 0.07 oz white chocolate chips
- 0.21 oz ground cinnamon
- 0.04 oz peanut butter
- 1.1 oz baking soda
- 0.04 oz peppermint extract
- 1.1 oz eggs
- 1.4 oz vanilla extract
- 0.14 oz cream of tartar
- 0.04 oz lemon juice
- 0.04 oz whole almonds
- 0.18 oz salt
- 0.39 oz cocoa powder
- 0.04 oz shredded coconut **
steps
- 1.
**
- 2.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- 3.
In a mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until fluffy.
- 4.
Add the sweetened condensed milk, eggs, and vanilla extract, mixing until well combined.
- 5.
In another bowl, whisk together rolled oats, all-purpose flour, baking powder, baking soda, cocoa powder, salt, cinnamon, and ground cinnamon.
- 6.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- 7.
Gently fold in chocolate chips, raisins, macadamia nuts, white chocolate chips, shredded coconut, and peanuts.
- 8.
Drop tablespoons of dough onto prepared baking sheets, spacing them apart.
- 9.
Bake for 12-15 minutes until golden and set. Allow cookies to cool on the tray for a few minutes before transferring to wire racks. **