Reviewed: Dec. 15, 2010

This recipe is WONDERFUL!!! I made it just like the recipe. Thank you , Thank you, Thank you Debby!

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Reviewer:

EdibleArt

Cooking Level: Intermediate

Reviewed: Dec. 14, 2010

Delicious as is.

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Reviewer:

Rowan

Reviewed: Dec. 14, 2010

I decided to try a new recipe this year. I usually make stricktley Christmasy looking cookies... I used Walnuts instead as thats what I had on hand but stayed with recipe other wise using vanilla almond bark I chopped up for the baking chips... I never had so many compliments on cookies before...everyone wants the recipe... Thank you for publishing this one...its a keeper

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Reviewer:

missjoan

Reviewed: Dec. 14, 2010

Very good cookie dough that you can use to add extras to suite your taste. Next time I am going to try it with the white baking chips, chopped blanched almonds, and white raisins -or chopped candied cherries for Christmas color. Wonderful the way it is though.

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Reviewer:

Barbara109

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

Reviewed: Dec. 14, 2010

These are really delicious!! The dough is quite stiff, so you have to mix the dry ingredients in by hand, but it handles really well, and you don't need to chill it before baking. I used more white chocolate chips, macadamia nuts, and cranberries. I chopped the cranberries in the food processor, which made the flavor more evenly distributed throughout the cookies. I also chopped the macadamia nuts in the food processor. It was really important to bake them just until set, as they stayed softer that way. Mine took more like 15 minutes, though, so I guess everyone will have to adjust the baking times to their own oven. I will put this recipe in with my best for the holidays.

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Reviewer:

Cookiewoman

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Reviewed: Dec. 12, 2010

delicious as it

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Reviewer:

onthecatwok

Reviewed: Dec. 12, 2010

Love these! Baked them today for the first time, and they came out perfect. I plan on making these for my cookie exchange this year!

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Reviewer:

jody

Reviewed: Dec. 12, 2010

Yummy! Based on other reviewers and my personal preferance for a denser cookie, I added 1 cup of oatmeal that I had put thru the blender so that is like flour. Also added some OJ, orange zest and more craisens and vanilla baking chips, omitting the macadamia nuts. They are very pretty and very tasty!

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Reviewer:

Jenni in Avon

Cooking Level: Expert

Living In: Avon, Indiana, USA

Reviewed: Dec. 12, 2010

These are great! Sure to be a hit at the cookie exchange.

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Reviewer:

szigler

Reviewed: Dec. 11, 2010

Great recipe. I tried four different ways to "drop" them -teaspoon, teaspoon flattened, cookie scoop and cookie scoop flattened. Cookie scoop (the medium one from Pampered Chef) won. Biggest cookie with greatest texture. Baked it for approximately 14 minutes on convection bake.

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3 users found this review helpful