The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 23, 2009
These cookies were a big hit at my house. They were absolutely delicious. Once me and my company started eating them, we couldn't stop. I'm afraid to make them again too soon in fear of eating too many.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 9, 2009
I'm not a "sweets" person but these were delish! I did not have any almond extract, so I just compensated w/ more vanilla. Used white choc chips instead of chunks/chopping. Great recipe for those, like me, who want something "different" but tend to be culinary-challenged. The only negative thing I would say about this is that my cookies spread and were on the buttery side--- I'm not genius enough yet to know how to fix the problem. And, personally, I like more nuts!!! Hope it helps. But really, they are great "as is."
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 21, 2009
This is a very good cookie. I like the balance of the almond and vanilla. The almond seems a bit overwhelming in the batter, but baked is perfect, imo. It is very sweet, but not overly sweet for a cookie. For a moist cookie: pull it from the oven when it looks slightly wet in the center (just barely under done) and wait one minute before removing it from the cookie sheet.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 11, 2009
The best cookies EVER!! My husband can't get enough of them
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 23, 2008
Very cook recipe! I only changed the flavouring - 1/4 tsp almond and 3/4 tsp vanilla. I had no trouble with the cookies spreading, they look and taste great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 23, 2008
These were delicious! I slightly underbaked them and achieved that delicious crispy outside and soft center...perfect! In addition to the white choc chips and macadamias, I also added cherry flavored dried cranberries; greatly enhanced by the almond extract! I followed advice of other reviewers and cut back the amt of almond extract to 1/4 tsp and used 3/4 tsp of vanilla and it was the perfect touch, the addition of grated orange zest would complement these cookies very well!
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Cooking Level: Intermediate

Living In: Oceanside, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 23, 2008
These cookies are amazing! Everyone wants the recipe but, do you want to know how to make them amazing? I change the butter to a 1/2 cup and add 1/2 cup of shortening. Plus the vanilla extract changed from 1/2 teaspoom to 3/4 teaspoon and cut the almond extract down from 1/2 teaspoon to 1/4 teaspoon. SUPER COOKIES!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 22, 2008
Ugh. My boss loves macadamia nut cookies and I always make him some for Christmas. I should have stuck with the recipe I usually make (the one on the site w/o the brown sugar) but I felt like trying this one. I used half shortening, the butter wasn't too cold. But even after popping the dough in the fridge for awhile every batch of these flattened to a runny mess. Not sure what went wrong!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 20, 2008
I think theese cookies are absolutlely yummy....I used half butter and half butter flavor crisco. I also added a 1/2 cup more nuts and 1 cup more white chocolate and if you want a chewey cookie add in one 3.4oz package vanilla instant pudding... I always add in pudding to my cookies... and you can vary the flavors...you can use white chocolate pudding, coconut pudding... very decadent. Also always roatate the cookie sheet in the oven 1/2 way through it makes the batch more evenly baked... good luck!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 19, 2008
better than any other I've had!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 14, 2008
UPDATE: I was unable to send these to my friend (I got sick), but am glad I didn't. These taste best warm, right out of the oven. They were OK after sitting for a few days, but not nearly as good as they were fresh. Pretty good cookie. I usually don't care for white chocolate or macadami nuts, but needed to make a variety of cookies to send to a friend for Christmas. I know that white chocolate macadamia nut cookies are a favorite of most people (you can't go wrong with them...) and that they'd ship well, so I decided to give these a try. I tried one and thought it was good (but again, not something that I'd make for myself). I followed Mary's directions to a T except for using a 3 T Pampered Chef scoop for each cookie. Because of this, I had to bake my half batch for about 14 1/2 minutes. I will be mailing these this coming week. I am hoping for a soft, slightly crispy cookie. We'll see.... Thanks for sharing!
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Cooking Level: Expert

Home Town: De Soto, Missouri, USA
Living In: Elgin, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 14, 2008
The only change I made to this recipe was I used 3/4 teaspoon vanilla and 1/4 teaspoon almond extract. My husband loved them! Said they were the best! Great, easy recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 12, 2008
SO good.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 11, 2008
These were quite tasty and only positive comments all around. However, they were a little too cakey for me. Maybe if I'd only used 1 egg plus 1 yolk and 1/2 shortening, 1/2 butter. Anyway, I'll try another recipe and come back to modify if I don't get better results.
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Cooking Level: Intermediate

Home Town: Chatsworth, California, USA
Living In: Berkeley, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 11, 2008
I made these for a Christmas cookie exchange in which 25 ladies participated. I added about 3/4 cup dried cranberries and 2 tsp orange zest for a Christmas taste and look. They won best cookie at the exchange! They were delicious, people at church the next day were requesting cookies- not just the recipe! Thank you for the recipe. I think the almond extract adds a little bit extra depth to the taste as well- nice addition.
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Cooking Level: Expert

Home Town: Boise, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 10, 2008
OH my, yum! These had the perfect, crisp edges, soft and buttery insides. Loved the pure taste of butter, white chocolate and mac nuts. I am making a bunch of this dough for gifts this year. It is easy to make, with simple ingredients, but gourmet tasting.
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Cooking Level: Expert

Home Town: Mesa, Arizona, USA
Living In: Waco, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 9, 2008
This is the first time I’ve made these cookies and they were delicious and easy to make!! I used ½ shortening and ½ butter like other people recommended, and my cookies were perfect. They were nicely formed and didn’t get flat at all. I did use an extra ¼ cup of both macadamia nuts and white chocolate (a total of 1¼ c of each). I only used approximately ¼ tsp of the almond extract – I didn’t like the flavor, nor did the other people eating the cookies – so in the future I’ll be using vanilla extract only, which will make these cookies 5-star in my book.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 8, 2008
I'm so glad I picked this recipe for my first time baking these cookies. They came out perfectly amazing! I too tweeked it a little, 1/2 butter and 1/2 shortning and used only vanilla but i used about 3 tablespoons ( i really like vanilla) i also added about a cup more macadamias and chopped them fine and about a half cup more white chocolate. I also gave them a little pat down after the first tray didnt fall but about a 1/4 inch from the scoop size. I cant wait to share these cookies with everyone i know.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 28, 2008
My brother's fiancé asked me to bake his and hers favorite cookies for their wedding. Her favorite was white chocolate macadamia nut, which I had never made before. After reading through different recipes on this site I chose this recipe and the "White Chocolate Macadamia Nut Cookies IV" recipe to try. This cookie beat the other recipe in multiple taste tests. Ultimately, the fiancé choose this one and all but one person liked this one better. I changed very little on this recipe. The 1/2 shortening helped the cookies maintain shape and added a nice texture. The 1/2 brown sugar helped the cookies not be as sweet and the almond extract gave it that little bit of something extra. Definitely give this recipe a try.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 26, 2008
Unlike some of the other postings I needed to use all of my flour, but remember the age of your baking soda and altitude will also affect your cookies fluffiness. I enjoy a strong flavored cookie, so I doubled the amount of the vanilla as well as tossing in coconut for some extra sweetness. For those of you looking for the Mrs. Fields cookie you need to keep looking, this recipe is a perfect homemade cookie for the realistically minded people. Im looking forward to recreating this recipe again, however I will continue to tweak it to my liking … Im thinking lime juice for a tropical flair. Cheers, ~N~
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Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

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