10 tablespoons (140 g) unsalted butter, melted and cooled
½ cup (105 g) packed brown sugar
⅓ cup (67 g) granulated sugar
1 large egg, beaten
½ cup (85 g) semi-sweet chocolate chips
½ cup (80 g) seedless raisins
½ cup (40 g) shredded coconut
¼ cup (30 g) macadamia nuts, chopped fine
In a medium bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, mix together the oats and water. Stir in the butter, brown sugar, granulated sugar, and egg. Add the flour mixture to the bowl, using a rubber spatula, mix until the flour is completely absorbed.
Add the raisins, coconut, chocolate chips and nuts, and mix until well-distributed throughout the dough.
Cover the bowl with plastic wrap and refrigerate for 2 hours.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Roll 2 tablespoon (30 g) scoops of cookie dough into balls and place on the prepared baking sheet, leaving 2-inches around each cookie.
Bake the cookies in batches for 15 minutes, until the cookies are lightly browned around the edges.
Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 3 days.