Reviewed: Apr. 3, 2009

I have made MANY batches of cookies and I have to say these are delicious. I changed two things that were very minor which was using 1 cup of butter and no shortening (I did not have any on hand) and i used only 6 oz of Macadamia nuts which worked out great! thanks for the recipe. will use again!

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bakin'babe

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Reviewed: Mar. 24, 2009

These cookies are YUMMY!!! It is just my husband and me, so you would think I could keep 'em around for a while....but we just can't! My hubbies favorite cookie! I never really did like Macadamia Nut Cookies but, with the recipe it is different! SOOOOOOOOO YUMMMMMY!!!

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CHOPPERSBOYS

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Reviewed: Mar. 9, 2009

These were really good and chewy. I do not have white chocolate (or any other kind) chips where I live, so I chopped up a white chocolate bar. This causes the chocolate to melt a bit more into the cookie dough, but they were still very tasty!

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PUMPKIN314

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Warsaw, Masovian, Poland

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Reviewed: Mar. 8, 2009

I didn't change a thing on this recipe and it was one of the best cookies I've ever had. I am DEFINITELY going to keep this and make it again and again.

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rebekahjohnson

Cooking Level: Expert

Home Town: Corpus Christi, Texas, USA

Living In: Afton, Wyoming, USA

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Reviewed: Feb. 28, 2009

Gee I made these this afternoon and they are delish!!. As I now review the recipe I notice that I forgot the shortening. I also added all the little bits of nuts and chips I had so I ended uo with macadamia nuts, pecans, white chocolate chunks from a white chocolate bar, skor pieces and chocolate chips. I think I will do it this way from now on but I will try to remember the shortening LOL although they were fine without, no spreading and not too floury.

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Joyousblue

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Anchorage, Alaska, USA

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Reviewed: Feb. 20, 2009

Very good coming out of the oven. Can't wait to try them cooled and stored for a day or two. Yumm! I ground up white chocolate chunks...

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uberjeanie

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Reviewed: Jan. 29, 2009

yum yum

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Curlyz28

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Reviewed: Jan. 6, 2009

These cookies were very easy to make and delicious. I gave them as part of my care packages during Christmas and they were a big hit. I will definately make them again. I changed the white chocolate chips to white chocolate chunks....Mmmm Mmmm good!

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muddyriver

Cooking Level: Expert

Living In: Port Colborne, Ontario, Canada

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Reviewed: Dec. 28, 2008

This is a fantastic, buttery cookie! The only changes I made were to slightly reduce the amount of nuts and to add a cup of dried cranberries. They were absolutely delicious!

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ShariV

Cooking Level: Expert

Home Town: Rochester, New York, USA

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Reviewed: Dec. 23, 2008

These are absolutely delicious. I was looking for a recipe that tasted very similar to the ones from Subway, and these are identical, if not better. The key for me was to bake them only for 8 minutes; they turned out nice and soft. My favorite cookie ever.

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WieldingTheSword

Cooking Level: Beginning

Living In: Kennesaw, Georgia, USA

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Reviewed: Dec. 23, 2008

Delicious! I made a few changes: I used a whole cup of butter instead of half shortening. I also added a teaspoon of almond extract. For me, this is really key in a good white choc macadamia cookie. Highly recommend adding the almond extract!

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Shannon

Cooking Level: Intermediate

Home Town: Bloomsburg, Pennsylvania, USA

Living In: Bethlehem, Pennsylvania, USA

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Reviewed: Dec. 20, 2008

Wonderful! I was concerned because everyone was either 5 stars or 1 star....but they are NOT too floury. I followed the recipe to a T and they came out perfectly! They aren't crumbly or floury tasting as some reviewers state. Just measure your flour carefully, and don't put in more chips or nuts than the recipe calls for and they'll be lovely! OH and DO NOT overbake! Cookies are done when the edges start to brown, even if the middle looks a little less done. Good luck, this recipe is great...keep trying! :-)

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Dianne

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2008

Gorgeous and buttery!

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RGREFRATH

Cooking Level: Intermediate

Home Town: Albemarle, North Carolina, USA

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Reviewed: Dec. 18, 2008

Great recipe - I baked for 7 min's tops and took them right off the pan to the counter so they stay nice and chewey. If they are still too chewy after they cool just put them in the fridge! The smaller the cookie size the better they cook when you make them chewy. Little tip -no charge!

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Chef Tom

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Reviewed: Dec. 8, 2008

Very good! I'm glad I chose this recipe amongst the other white macadamia nut cookies =] 10 minutes was the perfect time in the oven, and then another 2 minutes of rest on the stove before transferring to paper grocery bags covered in paper towels [helps absorb some of the grease, and these have plentyyy to spare] Was exactly what I was looking for, and while I'm notorious for adding extra things here and subtracting things there, this recipe needs no modifications. Perfect as is.

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jamie lynn

Cooking Level: Intermediate

Living In: Birch Run, Michigan, USA

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Reviewed: Nov. 22, 2008

excellent

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BAILEY'S MOM

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Reviewed: Oct. 7, 2008

I made these cookies and took them to work. Got very good comments from everyone and they were gone very quickly. Will make again. Thank you.

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Lori B.

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Reviewed: Oct. 7, 2008

Buy Macadamia nuts when they are on sale as they can be relatively expensive. This cookie is a real treat and worth "making and taking" when you want something extraordinary. Guys love it!

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