Reviewed: Jan. 19, 2012

My husband's most favorite cookie! This recipe was, according to him, the BEST white chocolate macadamia nut cookie he has ever put in his mouth. I didn't change a thing, only added ½ teaspoon of baking powder into the mixture to yield a bit fluffier of a cookie. The result? Perfectly chewy, delicious cookies and slightly puffy. My ideal! I'll be using this recipe from now on until the end of time for my husband! Thank you!

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Reviewer:

MessyCook

Cooking Level: Expert

Home Town: Smithfield, North Carolina, USA

Living In: Grass Valley, California, USA

Reviewed: Jan. 15, 2012

I have made this recipe several times and it is mine and all 6 of my old roommates' favorite white chocolate mac nut recipe! Everytime I visit they insist that I bake them these cookies! The almond extract really makes it an exceptional recipe!

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1 user found this review helpful

Reviewer:

88EMILY88

Reviewed: Dec. 28, 2011

Wow! I didn't change a thing, and they came out perfectly. Though they barely spread, so make sure they're slightly flattened. But trust me, they're delicious!

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Reviewer:

Isabelle CLS

Reviewed: Dec. 28, 2011

I followed this recipe and the results were thin, flat cookies. Since I love the white chocolate and macadamia nut combination, I think I'll just use my go to chocolate chip cookie base, subbing the white chocolate and adding the nuts.

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2 users found this review helpful

Reviewer:

5Foot3

Cooking Level: Intermediate

Reviewed: Dec. 25, 2011

I made these today, and loved them! The only thing I changed was dropped by tablespoon instead of teaspoon. Great recipe!

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1 user found this review helpful

Reviewer:

cookerz205

Cooking Level: Intermediate

Reviewed: Dec. 21, 2011

These are delicious. They practically melt in your mouth. I read some reviews before making them and decided to do half butter, half shortening. I also noticed that the almond extract IS a little strong but not in a bad way. I love it but if you think you might now maybe use a little more vanilla and less almond extract.

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5 users found this review helpful

Reviewer:

AmyBee

Cooking Level: Intermediate

Home Town: Titusville, Florida, USA

Living In: Honolulu, Hawaii, USA

Reviewed: Dec. 21, 2011

This is a great recipe. Thanks.

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Reviewer:

nammacooks

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Reviewed: Dec. 20, 2011

For Best Results: All ingredients should be a room temp. Including Eggs. Do not exceed medium speed when creaming butter or adding the eggs. It will be mixed enough in about 2-3 mins. Scrape bowl 2-3 times. Add flour mixture on slow speed and just till incorporated. Fold in nuts and chocolate by hand. Refrigerate batter about ten mins. Use an air-bake sheet lined with parchment paper. Use a small ice cream scoop to place cookies 2 inches apart. Bake @ 350 until edges start to brown. This can take 12 mins. let cool on pan for 2 mins then move to rack to cool completely.

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Reviewer:

THOMJANICE

Cooking Level: Expert

Home Town: Spring Hill, Florida, USA

Reviewed: Dec. 18, 2011

Very disappointed in this recipe, I feel like I have wasted a batch of chocolate and macadamias. The almond extract overpowers the taste of the whole cookie and the texture of the cookie is unappealing.

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5 users found this review helpful

Reviewer:

Jane

Reviewed: Dec. 14, 2011

Excellent. I did 1/2 butter and 1/2 shortening. I used my small cookie scoop and got 70 cookies. I also divided the dough in 1/2 and did one 1/2 as written and 1/2 with the white chocolate, walnuts, and dried cranberries. Both were fantastic. Baked it on parchment for 8 minutes. Thanks for a great recipe.

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