Reviewed: Apr. 17, 2012

Easy cookie to make, liked the consistency although I felt like they were missing a little something. The taste was just a little on the bland side. The look and presentation was good, I did not find they were too flat like other reviewers had mentioned. I also froze individual dough balls to use at a later date.

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Reviewer:

TheBritishBaker

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

Reviewed: Feb. 16, 2012

I've made these on a couple of separate occasions. The first batch I left in too long because they didn't appear "done" on top. Big mistake. Make sure not to overbake them and they'll be outstanding.

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Reviewer:

Sebo Edmund

Cooking Level: Intermediate

Home Town: Potomac, Maryland, USA

Living In: Arlington, Virginia, USA

Reviewed: Nov. 6, 2011

What a huge disappointment !

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Reviewer:

Gracie

Reviewed: Mar. 16, 2011

Easy, simple, and with ingredients I can keep on hand at all times. I will make this again, but I tweaked the first batch a bit. I ran out of vanilla extract so I used almond instead and I only had 2 oz of nuts. So the next time I make this, I will do it the right way!! When pulling the cookies out of the oven, it's important to let them cool for about a min or so because they are so gooey in the center. But when they cool, they firm up and are sooo yummy and chewy!

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Reviewer:

laceybug8806

Cooking Level: Intermediate

Home Town: Lisbon, New York, USA

Living In: Ogdensburg, New York, USA

Reviewed: Dec. 24, 2010

pure deliciousness in cookie form. I always take mine out when they are a little raw looking. I assure you they will continue to bake on the pan while cooling. that way you don't get a burned bottom. ick

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Reviewer:

Petra

Reviewed: Mar. 5, 2010

I love this recipe. I changed mine up a little, instead of regular Vanilla Extract I used the double strength Vanilla at the dosage it calls for in the recipe. It's a little hard to find Vanilla Baking chips where I live, so I used White Chocolate and rolled them into thick little balls. No trouble with the cookies flattening out for me. :)

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Reviewer:

Cooking Level: Expert

Home Town: Delhi, Louisiana, USA

Living In: Plano, Texas, USA

Reviewed: Apr. 1, 2009

Well...These were a good cookie. However, I had to make 2 batches. The 1st batch followed it to a T and my cookies were slightly flat and needed a little something, but couldn't put my finger on it. Went back and looked at some other reviews and made the 2nd batch. I took the white sugar decreased it to 1 1/2 cups and added 1/2 brown sugar. I increased the vanilla extract to 1 1/2 tsp, increased the flour to 3 cups and used 12 oz white chips(works out to 1 3/4 cup--one bag) and 6 oz Macadamia baking pieces dry roasted. I didn't see the need to measure out 4 oz---I like nuts so I used the whole bag. With these adjustments, I got a nice flavorful cookie as I think was intended, and still slightly soft in the middle...I have a gas oven so 8 1/2 to 9 minutes was just perfect. Even though the first batch was decent, the 2nd batch was excellent..I couldn't rate this a bad recipe at all just some minor help. Will make this again with the adjustments.

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Reviewer:

mis7up

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Feb. 20, 2009

I made these for some friends at work and everyone laughed about the name. It is a very good sugar cookie...but I don't think it lived up to its name in my opinion. Everyone liked it (most people like macadamia nuts), but I wasn't crazy about them. I am not big on white chocolate, however, so maybe I shouldn't be the judge. I think next time I will try this cookie with dried pineapple or 1 cup of coconut instead of the white chocolate.

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Reviewer:

Veggie Girl

Cooking Level: Intermediate

Home Town: Half Moon Bay, California, USA

Living In: San Jose, California, USA

Reviewed: Jan. 11, 2009

Okay - but I must say -- someone must have had " bad hanky panky " because these taste too sweet, and similar to a sugar cookie --- I'd try a different recipe next time ---- dont waste your money on all the ingredients .

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Reviewer:

AfricanSunset

Cooking Level: Expert

Living In: New Ross, Nova Scotia, Canada

Reviewed: Dec. 12, 2008

Good cookie, easy to make and form the cookie but they required cooking for 14 minutes in my oven as at 9 they were still doughy. Bake time on this should be taken as a start time, not total time if you are a first time baker.

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