These hurricane cookies are a chewy cookie loaded with peanut butter, oats, chocolate chips, craisins, sunflower seeds and macadamia nuts.
These hurricane cookies are chewy cookies loaded with delicious flavors, peanut butter and oats give them a great texture, and then they’re loaded with nuts, chocolate, dried fruit, and more. It all comes together in a frenzy of deliciousness, kind of like a hurricane.
Kauai is known as the “garden island”, there are hundreds of roosters and chickens running around in pretty much every square inch of the island. An old story is told that during the 1992 hurrican the strong winds blew over a chicken farm. The roosters and chickens have been roaming free ever since.
Kauai Kookie developed their hurricane cookies after that same hurricane. They made the cookies with what they had on hand after some ingredients were hard to find after the hurricane; rolled outs, peanut butter, chocolate chips, mini m&ms, etc. and I decided to make my own version.
The cookie mix-ins are flexible, because you can literally use what you have on hand. The classic cookies have macadamia nuts, sunflower seeds, chocolate chips, and mini m&ms. When I first made these I didn’t have mini m&ms, so I left those out and added dried cranberries instead, I love that addition to these cookies, so that is what I stuck with for these cookies.
How to make Hurricane Cookies?
- Cream together the butter, peanut butter, granulated sugar, and brown sugar in a large bowl.
- Add in the eggs, mixing them well.
- In a separate bowl, mix together the dry ingredients, flour, rolled oats, salt, cinnamon, and baking powder.
- Add the dry ingredients and the milk into the creamed butter, alternating between the two until it’s all added and mixed.
- Then add in the vanilla extract, and almond extract, and mix it all until you have a nice soft dough.
- Add in all the mix-ins and fold them into the dough. It will be a bit soft, so stick it in the fridge to chill for at least 2 hours.
- Scoop the dough by the tablespoon onto a cookie sheet.
- Bake the cookies until they are golden on the edges and the tops are set.
Tips for making Hurricane Cookies:
- Chill the cookie dough for at least 2 hours before baking the cookies, otherwise the dough will be too soft.
- Add whatever mix-ins you want into your cookies that you have on hand. I definitely recommend chocolate chips, and macadamia nuts to keep the original flavors. But you could add some white chocolate chips, chopped cashews, raisins, m&ms, etc.
These hurricane cookies are loaded with delicious ingredients, chewy, oat-ey cookies full of peanut butter, chocolate, dried cranberries, and nuts. They’re delicious and perfect for making when you need something sweet and want to clean out the pantry.
More cookie recipes:
- Coconut Pecan Cookies
- Salted Caramel Pretzel Cookies
- Brown Butter Chocolate Chip Cookies
- White Chocolate Cranberry Macadamia Nut Cookies
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- 4 TBS unsalted butter (softened)
- 1/4 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 1/2 cups all purpose flour
- 2 cups rolled oats
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup milk
- 1 tsp vanilla
- 1/2 tsp almond extract
- 1 cup cranraisins
- 3/4 cup macadamia nuts (chopped)
- 1 cup chocolate chips
- 1/2 cup chocolate chunks
- 1/2 cup sunflower seeds
- Add the butter, peanut butter, and sugars to a large bowl. Cream them together for a couple minutes until light and creamy.
- Add in the eggs one at a time and beat until well blended.
- In another bowl mix together the flour, oats, salt, cinnamon, and baking powder.
- Alternate adding the milk, and the dry ingredients to the creamed butter mixture a little at a time, until it is all mixed together.
- Stir in the vanilla and almond extract.
- Add the cranraisins, macadamia nuts, chocolate, and sunflower seeds. And stir it into the dough until it is all mixed well together. (Your dough will be soft)
- Cover the dough and set it in fridge for 2 hours and up to overnight to chill.
- When ready to bake, preheat the oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
- Drop your cookie dough onto your cookie sheet in 1 TBS sized balls, at least 2 inches apart.
- Bake the cookies for 9-11 minutes, or until the cookies are set in the middle and the edges are golden.
- Remove the pan from the oven and let sit the cookies cool on the cookie sheet for 5 minutes.
- Transfer the cookies to a cooling rack to cool completely, or enjoy after a few minutes warm.
These hurricane cookies were first posted on June 12, 2015. The photos and text were updated for clarity on January 22, 2022.