Reviewed: Jul. 19, 2006

I used this recipe, but added a little more white chocolate pieces and a tad more almont extract. Everyone loved them! Big hit!!

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Melissa

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Reviewed: May 11, 2006

These are delicious! I followed the recipe as is (well, okay, I added a bit extra white chocolate ;) ); although, like others have said, they took a couple minutes longer (+ 2.5 minutes).. And for once the number of cookies I got equals the yield!

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JMJ

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

Living In: Prince George, British Columbia, Canada

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Reviewed: Mar. 8, 2006

Really good, but I burnt then the first time making them

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melaniese

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Etobicoke, Ontario, Canada

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Reviewed: Mar. 3, 2006

My husband really enjoyed these, but I did not coarsely chop the nuts - I semi-chopped them.

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Dinah E.

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Reviewed: Feb. 23, 2006

I made these as a gift and they turned out great. Loved the almond extract - it added some extra zing. They took longer than 10 minutes to cook, but they were well worth the wait. Thanks!

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ZEENES

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Reviewed: Feb. 14, 2006

My cookies didn't turn out as the picture shows. Not excactly what I was looking for but they are still ok. They are just like chocolate chip cookies only a different color chip. I omitted the almond extract and added more vanilla also. I am looking for a recipie that turns out as close to the pillsbury white chocolate chip macadamia cookie dough you buy in the store.

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CNADAHL

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Reviewed: Jan. 24, 2006

My dad's favorite cookie, so I made them for him for Christmas, he said they were the best I have ever made. Thanks for the recipe.

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NSUNRISE

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Dec. 29, 2005

I made these for Christmas for something different and everyone loved them!!! They are a "keeper". Thank you!!!

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MICHELLECRAWFORD

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Reviewed: Dec. 29, 2005

I am new to cooking and these came out very well.

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shu_princess

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Reviewed: Dec. 28, 2005

Some of the best cookies ever! I made them into bars, and way undercooked them so they would be soft, and a little chewy. I've been searching for this recipe for years - Got it!!!

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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: Dec. 19, 2005

Everyone loved this recipe so much, I was elected to bake the cookies for our clients for Christmas!

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SUNSHINE27LIPS

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Reviewed: Dec. 11, 2005

I used Mary's recipe to make these cookies for my husband tonight. He loved the cookies! Yes, we will make these again.

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juaquina

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Reviewed: Sep. 6, 2005

I made this recipe without the almond extract (doubled the vanilla) and they were delicious. I found these cookies to be quite sweet with the amount of sugar called for and wouldn't add any more.

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Dalgoat

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2005

These are the perfect white chocolate macadamia cookies. Everyone loved them and they sold like crazy. One customer asked us how we got Mrs. Field's recipe. Thanks, Mary.

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SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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Reviewed: Jun. 2, 2005

The flavor of these cookies was nice. What I was looking for, but they were WAY TOO THICK. So cake like. I wanted flater, chewier cookies. I will keep looking. In the photo of these cookies, they look normal, but mine were very thick.

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Erin

Cooking Level: Intermediate

Home Town: Fennville, Michigan, USA

Living In: Avon Lake, Ohio, USA

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Reviewed: May 18, 2005

These delicious cookies were a hit with all my friends and family! I definately recommend this recipe. I used butter flavor Crisco instead of real butter and didn't have any almond extract. I doubled the vanilla extract and the cookies still came out great. Enjoy!

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SWEETQUEEN43

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Reviewed: May 14, 2005

So good! If you want to make a powerful impression, take these cookies to a party. I put the full amount of almond extract in and it was not overpowering at all. I cut down on the flour a little bit, using 2 cups of all-purpose and 1/4 of whole-wheat pastry flour. Taking these cookies to a dinner party tonight...if they last that long!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Apr. 25, 2005

These cookies are my husband's favorites! I did make some changes to thos recipe though. I reduced the flour to 2 cups and used 3/4 teaspoon vanilla ,and I reduced the almond extract to 1/4 teaspoon because it is an overpowering extract. These are great cookies, however, I do not like macadamia nuts so next time I make these I will do a seperate batch with just the white chocolate. Thanks for submitting this one!

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CookyOne

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Savannah, Georgia, USA

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Reviewed: Apr. 14, 2005

This just isn't "it" as far as a killer White Chocolate Macadamia Nut cookie. I followed this recipe exactly and ended up with a very flat cookie with a couple of bumps from the nuts. I will make these again and play with the recipe a bit to find a thicker cookie. Thanks for the base recipe.

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