Reviewed: Oct. 24, 2009

This is my recipe and I wanted to say that in the description it way the oven preheated, I wanted to say the cookie sheets preheated.

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24 users found this review helpful

Reviewer:

Betty

Cooking Level: Expert

Reviewed: May 16, 2010

I made a trial run of these and cut the recipe in half just in case noone was a fan. I did the math for the sugars and did half and half of each so my cookies would be a lighter shade, like chocolate chip cookies. I also ground down the oatmeal in my blender to give it a less chunky consistancy. (We like our oatmeal cookies that way.) Instead of white chocolate chunks, I used white chocolate chips. The submitter suggested to preheat your cookie sheets but I found that just preheating the oven was sufficient. Ten minutes at 350* lent to a soft, chewy cookie. Heaven in your mouth. Next time I'll double the recipe and share with my friends and neighbors. This would be really good with Craisins, too, I think. Next time, I might use all vanilla.

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18 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Oct. 8, 2007

What a wonerful cookie!! crispy on the outside tender on the inside. The flavor was fab. My husbands friend stopped by tonight and I gave him some, he wanted the recipe, and I gladly shared. thank you for a great cookie!!

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13 users found this review helpful

Reviewer:

Julie B.

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Boise, Idaho, USA

Reviewed: Oct. 21, 2009

Super cookies! I did not have vanilla or baking soda so I used 1 extra teaspoon of almond extract and substituted baking powder for the soda. Wonderful texture and flavor. With an "air-bake" cookie sheet I had to increase the baking time to 18 minutes and they are perfectly golden. These are now top of our list for cookies.

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10 users found this review helpful

Reviewer:

Tisa A.

Cooking Level: Expert

Home Town: Thompson, Ohio, USA

Reviewed: Oct. 23, 2010

Delicious!! I didn't have macadamia nuts, so I used cashews. Note that this makes a very large batch. I was overflowing my KitchenAid! Next time I will make a half batch. This time I froze half the cookie dough.

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8 users found this review helpful

Reviewer:

xiebob

Reviewed: Jan. 9, 2011

Amazing cookie! I love white chocolate macadamia cookies, and this is my favorite recipe! I blend my oats because I prefer the texture, used white chocolate chips, and left out the coconut, but those are just personal preferences. Some reviews suggest halfing the recipe, I think you can't have enough of these! I did and ended up with 26 large cookies. Delicious!

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6 users found this review helpful

Reviewer:

DreadyMawma

Reviewed: Jul. 13, 2011

A lot of ingredients but super delicious

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5 users found this review helpful

Reviewer:

George

Reviewed: Jun. 6, 2011

Good cookie, a little sweet but very tasty. If I make these again, I will add more white chocolate (I used half a bag of white choc. chips...next time the whole bag!), more mac nuts, and decrease the sugar a little.

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5 users found this review helpful