Reviewed: Oct. 23, 2009

Wonderful! I will definitely make these again.

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jordant

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Reviewed: Oct. 14, 2009

These were a hit.So easy that a child could make them.Try them you can't go wrong.

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angela

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Reviewed: Aug. 24, 2009

Awesome. I did not have any problems with them being flat. I used slightly less shortening than called for based on the reviews about them being very greasy. I will make again!

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Bree

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Reviewed: May 20, 2008

very different and very tasty not your everyday chocolate chip cookie.

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spridgi

Cooking Level: Intermediate

Home Town: Nyack, New York, USA

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Reviewed: Apr. 13, 2008

I'm only giving it 4 stars because the cookies came out flat as opposed to the thicker chewier texture you get from subway. In terms of taste its great! Everyone loved them. I used ghiradelli white chocolate chips and toasted chopped hazelnuts instead! Worked just as well!

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SERENISM

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2008

Simply delicious. I can't stop eating them, will surely make some more. I used light brown sugar (that's what I had) and they came out very light in color...I didn't like it so next time I will stick with the regular brown sugar! Thanks for sharing.

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Kalyani

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Reviewed: Feb. 20, 2008

My family loved these cookies...they did spread a little too much for my liking but that is b/c I missed the part about chilling the dough first.

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DW2349

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Reviewed: Jan. 8, 2008

Wonderful! The consistency was so chewy and delicious. I will make these again for sure!

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Amy

Home Town: Seattle, Washington, USA

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Reviewed: Nov. 1, 2007

The best cookies I've ever made...we ate a whole sheet of them that night! I used baking powder instead of soda by accident and omitted the nuts.I also didn't chill the dough and even with minor changes they came out great.We took them out when the edges started to brown and they were perfect, I even overcooked one batch by 3-4 minutes and they were still very good.

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Lindsay

Cooking Level: Beginning

Living In: Oswego, New York, USA

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Reviewed: May 14, 2007

Absolutely delicious. Home and work really enjoyed this recipe. The only thing I did differently was to omit the nuts, (family request). But they were still delicious! Thanks for sharing.

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JAYRENAY

Cooking Level: Expert

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Reviewed: Oct. 9, 2006

Great tasting cookie! Came out flat though. I chilled the dough for one hour as suggested, but next time I might chill longer. Also, baked for 10 minutes and the cookies came out soft and chewy -- just perfect!

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Christine A

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Rockford, Michigan, USA

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Reviewed: Apr. 7, 2006

So good!! These cookies have always been a favorite and I happened to eat one at Subway the other day and it sent me on a mission to find a great recipe--and this is it! They are the best looking and tasting cookies I've ever made. Next time I will take them out a little sooner than I think they should--to make a softer cookie but even though I don't like cookies on the crispy side I love these! I'm so glad I tried this recipe first! I've made cookies with white chocolate chips before and the chopped white chocolate bar/almond bark makes a big difference!

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VeaterGal

Cooking Level: Intermediate

Home Town: Hurricane, Utah, USA

Living In: Cedar City, Utah, USA

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Reviewed: Feb. 6, 2005

Really good cookies....made them as part of our Super Bowl munchies & they were a hit with everyone. I cooked them a little less, as others stated, to make them chewy rather than crunchy. Very rich & delicious!

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SHELTON463

Cooking Level: Expert

Living In: Wyandotte, Michigan, USA

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Reviewed: Dec. 23, 2004

Excellent, moist cookie! I have been searching for a white chocolate/macadamia bar cookie, so I made these into bars. I undercooked them by a couple of minutes and let them completely cool in the pan before cutting. Very rich and good.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Nov. 28, 2004

These were okay. Too rich in my opinion and I agree that the texture was off.

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DTSCEP

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Oct. 9, 2004

I just bakes these and they turned out terrific! I like the crisp outside with the soft inside. If you want a softer cookie, then use a regular milk chocolate chip cookie recipe, and just add the white chocolate chips and macadamia nuts. Personaly, I loved this recipe, the consistancy of the cookie is perfect with the white chocolate flavor and the distinctive crunch of the macadamias.

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CRYSTALTUKA

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Reviewed: Jul. 28, 2004

These cookies were excellent. I've made them twice to rave reviews. I substituted milk chocolate chips, but otherwise made no changes.

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BHW2

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Reviewed: Jun. 17, 2004

I have made this recipe a dozen times now, and it's the same every time: absolutely delicious. It's time-consuming, but so very worth it. I highly recommend using coarsely chopped ounce-size bars of white chocolate over a bag of white chocolate chips. My only change is that I usually use a full cup of macadamias, since they're so good. My brother-in-law said "Better than Subway!"

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SARA W.

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Reviewed: May 11, 2004

I have searched for an easy recipie and this was it. Perfect consistency, and I skipped the macadamia nuts, too. I cooked them a little less than recommended because I like chewy cookies. Great recipie!

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Laura in KY

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Reviewed: Feb. 16, 2004

This recipe wasn't bad, but my cookies reminded me more of a sort of shortbread consistency. I was hoping for more of a soft cookie like Subway's. I don't think I'd make this particular one again.

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