Reviewed: Nov. 2, 2002

It's hard to rate this recipe since I'm no fan of white chips - but white-chip enthusiasts will be delighted, because the dairy/vanilla chip flavor dominates the finished cookie. As an earlier reviewer mentioned, 1 cup of chips is plenty. I also used 1 c diced apricots and 1 c sliced almonds instead of the 3/4 c. called for in the recipe. The cookies were still quite sweet. Be sure your oven is not too hot - if the chips melt they make the cookies spread out and get oily. I had to be vigilant about rotating the sheets around my oven's hot spot. (This happened with Nestle chips - other brands may behave differently). This would be a good cookie for an event where other people are also bringing cookies, since it's a bit unusual yet quite easy to make.

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Reviewer:

SAMIENELA

Reviewed: Apr. 18, 2002

I thought this recipe had too much butter! The cookies came out kind of greasy and I don't like greasy cookies. The combination of flavors was great though and everyone enjoyed them. When I make next time I will use only 1/2 c butter. Thanks for an interesting recipe!

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Reviewer:

LZELENAK

Reviewed: Feb. 6, 2002

thank you Suzanne, these cookies are really something. I discovered only too late that I hadn't got apricots enough and I put also some candied cherries and it was a good solution. I can't find the white chips and had to chop the chocolate, but it 's been worth while! definitely a keeper.

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Reviewer:

ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

Reviewed: Dec. 19, 2001

My family and friends loved this...a new classic!

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Reviewer:

CookinKate

Reviewed: Dec. 9, 2001

I had to write a review about these cookies. I had a little extra time today and tried the recipe. Both my husband and I love them, and it will be a recipe to make time and time again. Absolutely delicious. What a winning combination.

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