Macadamia White Chocolate Chip Cookies

I made these cookies as one of my picks for the Cookie Bake Off of 2005. They taste wonderful! I had some problems with the baking though. I'm not sure that they need to chill ~ I think they would work just as well if made as a drop cookie. I ended up baking them for at least 11 minutes at 350º. They also need to stay on the cookie pans longer than 1 minute ~ almost until they are cooled completely or they will fall apart. Like I said at the top, they taste great! I wanted to give 5* for taste and 3* for baking problems so I averaged it out to 4*. I will be making them again. Thanks for posting!

I have made variations of White Chocolate Chip Macadamia (WCCM) cookies before, and today I decided to give this recipe a try. Since I was already using the oven, I chilled the dough while waiting for it to become available. As others have opined, I too think that this dough would be just fine unchilled and spooned out as a drop cookie. The dough was a bit crumbly when cold but the heat from my hands warmed it enough that the balls were easy to make. I opted to make three variations with this batch. Once I had the basic recipe completed, I removed about a third of the dough and set it aside. As valgal has done, I added one cup of dried cranberry to the remaining dough for some Cranberry WCCM cookies. Then I removed half of that dough and added one teaspoon of freshly grated orange zest to it for some Orange Cranberry WCCM cookies. I use parchment paper on 13" X 18" baking sheets, 16 cookies to the sheet. Baking times ran closer to 15 minutes for me, probably because I open the oven to rotate the sheets and switch top-to-bottom several times during baking. As always, keep a close eye on your cookies as it doesn't take long to go from a pale golden "soft bake" to a deeper brown "crunchy" cookie. All three variations of these cookies came out just fine, with a rich texture and sweetness. I thought that the cranberry flavor was a bit subdued and perhaps the orange was a tad bolder than anticipated but not excessive. I would probably use only half a teaspoon of orange zest were I to make that version with a third of a full recipe again.

What a great recipe! They were thick and chewy, and wonderfully flavorful. They seemed like a cookie you would get at a gourmet bake shop. I doubled the recipe and it came out great! The batter was a bit crumbly but stuck together well when I formed 1 1/2 inch balls. Since I made the cookies a bit bigger, I baked them a bit longer. I brought these to a party, and they ALL went- and I recieved so many compliments- Thank you so much for this recipe- it was a wonderful hit!!!

This is a great recipe to use. Though I did use only 3 cups flour, and a splash more vanilla than the recipe calls for, they turned out delicious. I also kept them in the oven for little over 13 minutes.

These cookies are so good. I did put in a tad less sugar and i thought they were still good and sweet. I also added craisins. I did have to bake my cookies for 13-14 min. When baked for 10 min. they were doughy in the center. One more thing, i used sucanat sugar because i didn't have brown sugar. I appreciated the 100 calories per cookie too!