Recipe by Sue Spiersch
"This is an old family recipe that I 'tweaked' by adding macadamia nuts. I bake about 1,000 of these every year for our St Joseph Garden Tour and I don't even have any crumbs left."
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1 1/2 cups
chopped macadamia nuts
packed brown sugar
This is actually my recipe and it just dawned on me that I should have listed the size of eggs that I used for this recipe. This may be the reason that one reviewer had some difficulty with crumbling. I use 2 Extra Large eggs for this recipe.
there is something drastically wrong with this recipe. After chilling the logs the are impossible to slice. I finally crumbled the logs and added another egg and a bit of milk to get a cookie batter texture. THEN they were good!
I tried this recipe this past Christmas for my Mom's Christmas cookie give-away. She put them on her tray to take to her office and my phone did not stop ringing for the recipe! They are amazing! One of the best cookie recipes that I have ever tried!
My family loved this recipe. I substituted a half cup butter for half a cup of the shortening, and I added half a package of good-quality white chocolate chips. I also made them as drop cookies instead of chilling them.
I think these cookies are great! My family just loves them too. Very easy to make and rather than chill them in the fridge I just dropped them as drop cookies! Worked great.
This was a very nice recipe that was simple & easy to make, and the results were very much enjoyed.
Maybe it's personal preference. I enjoy macadamia but when put with oatmeal cookies, was a bit too much for me. Was little too sweet too. Would cut sugar by 1/4 each next time.
I'm not a fan of oatmeal cookies but, now that I've tried these I'm hooked. These are simple and delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Sue's Oatmeal Macadamia Nut Cookies
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 142
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