Absolutely wonderful! Definitely will be made in our home for years to come..

Excellent! Like the previous reviewer, I doubled the recipe and added dried cranberries along with the white chocolate chips and macadamia nuts. The dough gets very thick at the end when you're adding the oats, nuts, etc., so folding those in with your hands may be easier than trying to use a spoon. The most important thing here is to NOT overbake! My first batch came very dry and hard after 12 minutes with just so-so flavor. After experimenting, I found 9 minutes was perfect. When the edges are golden brown, and maybe a little on the top, they're done.

This is an awesome cookie recipe! I admit I prefer it with my changes, but the basic recipe is really good. I read other reviews that it was a "skimpy" recipe, so I doubled it and made it with THREE eggs, added slightly less than 1/2 teaspoon of salt and used salted butter. The oatmeal I used was "Quick" and I also added one cup of dried cranberries to the doubled recipe. You could also use 1 cup chopped dried cherries instead. I used a medium size ice cream scoop to transfer the dough to the cookie sheet (I use a Silpat mat instead of a greased cookie sheet). The cookie baked perfectly at exactly 12 minutes...It was wonderfully soft in the middle and just slightly crispy on the outside edges. It had nice height to it, didn't spread out much and was a huge hit with everyone who tried it!

Warm chewy cookies, say no more.Very good.

These were too dry in my opinion. They weren't terrible, but just too dry. Sorry.

These were too crispy for my tastes. I prefer a much softer cookie.

these cookies are fanastic.the nicest macadamia nut cookie that I have ever eaten.I made the crunchy type n they were wonderful. but there is one point to take note.use only chopped-up white choc n not white choc chips. I reduced sugar to 1/4 white sugar and 1/4 cup brown sugar.And remember to chop macadamia nut into quarters if not you will have a hard time shaping your cookies.the dough is kinda dry so you have to shape them using ypur hands n pressing them slightly or your cookie will be like a ball. I like this recipe 'cos it is not too sweet n it uses really little butter[healthier choice]

These cookies were a hit. I took someone's advice and added another egg, a dash of salt and 1/8c. of flour. I don't think I needed the extra flour and I wish I had added a little more salt. I will definitely make these again.

These are very good cookies!! I've had a cold for about a week now, and I could still taste these cookies regardless of the stuffy nose! I used white chocolate chips instead of white chocolate chunks(what I had on hand). I used 2 cups instead of 1, and that might not have been a good idea. I did get some crumbly cookies out of this, but I think it was my fault for doubling up on the chocolate. Also, didn't have madadamias on hand, so used chopped walnuts. Very very yummy and will be made again and again.

It's a shame that the rating system only goes up to five stars, because these cookies seem to deserve more! I listened to the other reviewers and used 2 eggs rather than one and added 1/4 cup of flour. The dough was still dry and stiff, but when the cookies were finished baking, they were moist and perfect. These are sure to become a tradition in my house!

I made this recipe for a cookie exchange and they turned out great. The time they're cooked is important, the less time I cooked them the more moist and chewy they were. Great recipe, Thanks!

Loved these cookies. Since macadamia nuts are so spendy, I subbed chopped walnuts. Not exact same results but close. Very good and we ate these up. Will be making these again!

I have gotten fabulous rave reviews on these cookies. The dough always seems a little dry, but just press it all together, throw them on the sheet, and they come out just terrific. I have made them about 6 times since I printed off this recipe 18 months ago. I am always asked for the recipe. If at high altitude, use a tad bit more leavening, and bake 1-2 minutes longer. I have also halved the dough after adding the nuts but before the chocolate, and made half with white choc, and half with semi sweet.

These cookies had a nice flavor, but I didn't have much luck with the texture. I baked them as directed and they came out great from the oven, however the next day they were so hard I couldn't bite them! I'll try them again because the flavor was so good.

These cookies aren't quick but this is probably the most delicious cookie recipe I have ever made. They are so tender, they literally melt in your mouth. Everyone at work loved them. A co-worker asked if he could buy a batch from me. My son doesn't like oatmeal, but they were a hit with all the adults.

Used semisweet chocolate instead of white - very good!! I have no idea how you would get 48 cookies out of the recipe - I got about 20 - much bigger than teaspoonfuls, mind you :-)

These cookies were good. I added milk chocolate chips as well as the white chocolate chips. However, one more egg is definitely needed and I believe a dash of salt needs to be added as well. I doubled the batch and it was hard to work with because the dough was stiff, but once the cookies were baked they were very good.