Reviewed: Jan. 24, 2006

Not the type of cookie I'm used to. This cookie didn't melt in my mouth; it crumbled in my hands.

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Reviewed: Jan. 18, 2006

These cookies have far too much flour in them, when i made them up, 2 cups of flour to only 1 cup of chips is too much and it was obvious in tasting them.

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Michael Gundersen

Cooking Level: Intermediate

Home Town: Sand Springs, Oklahoma, USA

Living In: Santa Clarita, California, USA

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Reviewed: Dec. 21, 2005

Awesome! I added extra white chocolate chips to the recipe. My family loves them. A definite keeper

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Chris

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Reviewed: Dec. 20, 2005

This one would be in the gourmet cookie category. My only complaint is that the recipe doesn't make enough cookies. Admittedly, I make a thick cookie, but only ended up with about thirty. This is one of my favorite cookies and this recipe does perfect justice to my best recollections of Macadamia nut cookies. You can't go wrong with this one!

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jun. 29, 2005

Great cookie! I used double the white chocolate chips and hazelnuts (thought they were macadamia until they came out of the freezer) and, though very sweet, they turned out well.

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katiemaytoo

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2005

These were really good, moist but not gooey.

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JODITHECOOKIEMONSTER

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Reviewed: Oct. 16, 2004

These were ok - they weren't quite what I was looking for. Not sure if I will make again. They weren't terrible, but they weren't "I can't stop eating them" good either. Thanks for the recipe!

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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Reviewed: Oct. 15, 2004

I'd also suggest cutting back on the butter or shortening.. although I didn't have a problem with spreading, grease seeped out as the cookies were cooking, which caused some of the edges to be slightly "crispy" and burnt, even with decreased cooking time. Otherwise, the cookie was good; soft and chewy.

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Aug. 1, 2004

Good recipe, but it spreads out too much, so it was literally flat and I needed to cook it longer than suggested. I think you may have to reduce the butter and shortening.

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Flaquita

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2004

These tasted great, and I don't even like white chocolate...

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THEDUCKIEST

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Dec. 11, 2003

I made and LOVE this recipe, the cookies were soft and delicious!! I baked them for 10 minutes, also left them on the cookie sheet for one minute. I also used white baking squares, chopped of course and they worked great!!

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PBERGERON1

Home Town: Cleveland, Ohio, USA

Living In: Chuluota, Florida, USA

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Reviewed: Aug. 3, 2003

excellent recipe and the cookies turn out chewy..I baked about 9 to 10 min and let set on pan for another 1 min to cool,then remove to wire rack to cool. they trun out perfect! I'm surprised not more people have tried this recipe! its a keeper for me!

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