The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 12, 2009
They were yummy, but a little too sweet. I eat sweets all the time, but this gave me a slight toothache.
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Photo by K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA
Living In: Seattle, Washington, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 12, 2009
Very tasty! I made a few batches and experimented each time with getting it just right. They've quickly become legendary. As suggested by other reviewers, I halved the amount of chocolate and nuts. It is still perfectly sweet. I also added an eighth of a cup more flour (just used half of a quarter cup) to give it more form so the edges don't get so thin and to keep the cookies from being floppy and fragile. With this recipe, I created about 14 cookies. I also chill the dough, shape the balls and pack them really tightly, re-chill them, then bake them on my baking stone for about 15 minutes. the chilling and packing with the extra flour too seems to prevent the spreading and create a perfect cookie shape. and i love to freeze the dough and bake fresh ones as needed.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 6, 2009
These are better than SUBWAY ! I made them thinking "yeah, they will probably be so,so", but these are GREAT ! I kept hearing my daughter sneeking back in the kitchen to get another one. My husband could not say enough about how good they are ! MAKE THESE COOKIES !
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 31, 2009
I am always looking for new recipes for Passover. I substituted the flour with cake meal (Kosher for Passover) They tasted great !!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 30, 2009
This recipe made excellent cookies. Exactly what I wanted. I doubled everything and used a 12 oz bag white chocolate chips and a 6 oz bag macadamia nut pieces. I chilled the dough slightly before forming small balls to make cookies.
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Cooking Level: Expert

Home Town: Norfolk, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 29, 2009
White chocolate macadamia nut cookies are my favourite, and this cookie was pretty close to perfection. I made them slightly larger, and served fresh from the oven with a round scoop of ice cream, caramel sauce drizzled on top, and grated chocolate curls sprinkled on top. It made for a beautiful dessert that got lots of compliments from our company! Be sure not to bake the cookies until they're very golden so they'll be more chewy than crunchy. You also might want to half the macadamia nuts so they're not too large.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 29, 2009
This is my husband's favorite cookie. So when I made a deal to make him 1 batch a cookies for 6 months in order to get a Kitchenaid mixer, I had to make this first. He said these are the best cookies he has ever had. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 28, 2009
Wonderful. Quick and easy. Everyone loved them. Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 26, 2009
wonderful! this by far is the best recipe I have tried, the cookie baked up beautiful
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Cooking Level: Expert

Home Town: Parma, Ohio, USA
Living In: Brunswick, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 24, 2009
Quick and easy!
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Cooking Level: Expert

Home Town: Hartford, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 23, 2009
A great recipe with minor alterations. I did double the recipe, and used 12 oz. of white chocolate chips and 5 oz. of sliced almonds, as I didn't have macadamia nuts on hand. I got about 40 cookies out of the doubled recipe. I love the light color of these, and they are perfectly crispy on the outside and chewy and soft on the inside. Will make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
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Reviewed: Mar. 21, 2009
These are awesome! I followed the directions except I used 2 cups white chocolate chips in place of the chopped white chocolate. This is the first homemade white chocolate macadamia nut cookie that I have tried and actually thought it a keeper. Thanks for sharing!
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Cooking Level: Intermediate

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 17, 2009
This recipe is great. The 'white sugar only' batter really made the cookies perfect. However, I will need to scale it up in the future.
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Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 17, 2009
Very good recipe. Easy to make and was a hit with my friends. My personal preference was to add just a bit more of the Macadamia nut and vanilla extract, and it came out perfectly.
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Cooking Level: Intermediate

Home Town: Naples, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 15, 2009
Great recipe! I doubled the batch. I used one bag of white chocolate chips (12 oz.) and 1 bag (6 oz.) of macadamia nuts. Baked for about 10 minutes until lightly golden all over and they were great. I like mine a little doughey and they were!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 12, 2009
Great flavor.. definitely a recipe to share with others. One batch was too big for my family.
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Cooking Level: Intermediate

Home Town: Kent, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 10, 2009
These cookies are so good!!! I doubled this recipe but kept the chocolate and nuts the same and they turned out great. I baked mine for 11 minutes and they spread out nicely. They were chewy on the inside with a nice crunch on the outside. I will defiantly make these again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 6, 2009
I didn't try these because they're not really my thing--white chocolate is just too sweet for me. But I did notice when making these that there seemed to be very little dough for the amount of white chocolate and nuts. Sure enough, hubs loved 'em, but said the amount of chocolate is just right but there were too many nuts, and he could see only using half the amount called for. In spite of too many nuts, however, he deemed these moist, yet chewy, and very, very good. (And then he held his two thumbs up)
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 1, 2009
Delicious! The only thing I changed was I added about 1/8 t of almond extract to the recipe and a little more macadamia nut chunks. The macadamia nuts I used happened to be honey roasted, and it added a little zip to the cookies!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Photo by Cola
Reviewed: Feb. 19, 2009
Followed ingredients exactly, however, I set my oven temp to 350.
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Photo by Cola

Cooking Level: Intermediate

Living In: Henderson, Nevada, USA

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