Triple Berry Oatmeal Cookies

This recipe may be my newest very favorite oatmeal cookie recipe.  I don't have very many tried and true oatmeal cookie recipes.  I've just never had very much luck in that department.  We have quite a few recipes here with oatmeal in them, but not so many truly oatmeal cookies.  This one is totally a winner though.  I may even repeat this one.  The triple berry blend is a slightly different twist instead of using raisins.  The white chocolate chips and macadamia nuts keep this cookie tasting a bit lighter, and let my secret ingredient really shine through.  Chinese Five Spice.  Yep, I am all over that spice right now.  I am using it in everything.  Can't get enough.  And it tastes amazing in these fabulous cookies!

Triple Berry Oatmeal Cookies

1 cup butter, room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 Tablespoon honey
2 teaspoons vanilla extract
2 1/2 cups quick oats
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon Chinese Five Spice
1 1/4 cup (5 ounces) dried mixed berries (cranberries, blueberries, cherries)
1 cup white chocolate chips
1/2 cup chopped macadamia nuts

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, brown sugar, and granulated sugar until light and fluffy.  Beat in the eggs, honey, and vanilla until well blended.  Add the quick oats, flour, baking soda, salt, and Chinese five spice, and beat until just combined.  Stir in the mixed berries, white chocolate chips, and macadamia nuts until evenly distributed.

Using a cookie scoop, scoop the dough and drop about 2 inches apart onto the prepared baking sheet.  Bake for about 12 minutes, or until the cookies are browned on the edges and just set in the center.  Let cookies cool on the pan for 3 to 4 minutes, then transfer to a cooling rack to cool completely.  Makes 2 1/2 dozen cookies.

Enjoy!  -Cardamommy