Pioneer Woman Chocolate Chocolate White Chocolate Chip Cookies Reviews
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01/02/2005
These cookies were great! I didn't modify a matter, and they were only perfect. I got about 36 average-sized cookies out of this recipe, and each ane was delectable. I have tried other recipes which include brown sugar, and have adamant that chocolate-brown sugar has too assuming a season for the delicate white chocolate and macadamia nuts. Trust me-- this recipe is absolutely fabled. UPDATE: My married man and I love these cookies and then much that we brand the dough, freeze the uncooked dough balls on a cookie canvass, put them in a zip-lock pocketbook, and continue a supply handy at all times. Whenever we require them, we'll pop a few out of the handbag and bake at 350 for near 15-18 minutes. Awesome.
12/27/2007
Great base of operations recipe - I only made pocket-size adjustments to make them delicious. First, I doubled the recipe excep kept the chocolate/basics measurements the same. Second, I made it one tbsp vanilla. Third, I added 1/two tsp cinnamon. Then I chilled the dough for most 10-15 min before scooping. I baked at 350 for x min in my oven until the edges were simply brownish. They didn't spread much at all, weren't too cakey, and were admittedly devine the next day.
03/sixteen/2007
Very skilful cookies. I tested ii different cookie sheets and they turned out soft and moist on the airbake cookie sheet, and on the dark metal cookie canvass they didn't spread at all and turned out crunchy.
01/xv/2007
HOLY v STARS!!!!!! Yum!! I doubled the recipe- but used 12oz of white chips and about 10oz of macadamia nuts! This is the all-time white chocolate macadamia nut cookie recipe I've ever used- and I've tried many because these are my husband'south favorite kind of cookie! Thanks and so much!!
03/06/2009
I didn't try these because they're not actually my thing--white chocolate is just likewise sweet for me. But I did notice when making these that there seemed to exist very little dough for the amount of white chocolate and nuts. Sure enough, hubs loved 'em, but said the amount of chocolate is just right but in that location were also many nuts, and he could see just using half the amount chosen for. In spite of too many nuts, yet, he deemed these moist, yet chewy, and very, very practiced. (And then he held his two thumbs upward)
03/03/2007
My son was looking for the "Subway" cookies for his birthday. He made them himself and they are just what he was looking for - his classmates agreed. We followed the other comments and doubled the recipe but not the nuts and chocolate. MMMMM. Thank you for sharing. Simply 8 minutes is all they need.
12/eleven/2005
The hubby dislikes nuts in his cookies, and then I added chocolate raspberry morsels along with the white chocolate chips, and then at the last minute stuck in 1/4 loving cup cocoa powder. Suddenly we take a new favorite cookie to make. The chocolate raspberry mixed with creamy white chocolate is like.. wicked expert. Beyond the fact that I added to the recipe, the recipe itself is very good. Made puffy, crisp on the outside, chewy tender on the within cookies. The batter seems besides dry - but trust me, it works! Awesome!
09/25/2002
These were nifty. I made bigger cookies (I got nineteen out of the recipe) and had to cook them an extra 3 minutes. I take no idea how anyone could get iv dozen cookies from this recipe. Also, I used slightly less nuts then the recipe called for and white chocolate chips instead of chopped chunks. I had my first cookie when it was warm but it was much better the next day when information technology had completely cooled. It seemed to have a better flavor and texture. The but thing I didn't like was that the fries browned on the bottom of the cookie so they didn't look too pretty looking at them from the bottom.
12/09/2003
Nice light color that I was looking for. I like these meliorate than the recipe with brown sugar. It is swell with premium white chocolate. These cookies are but near perfect. Makes well-nigh 24 medium cookies.
12/12/2010
These are very good. Will await no farther. I like that there is no brownish sugar so the cookies stay white.
08/nineteen/2007
Holy cow!! These are awesome!! Tin't make them besides oft though. They are very addicting. I'm glad the recipe didn't make more than than it did! I volition use this recipe again for sure!
01/07/2011
OH my word these are amazing! These cookies made me person of the calendar month at my house. They never even fabricated information technology to the cooling rack! The first time I made them 3 yrs ago nobody seemed impressed so I fabricated some changes according others' suggestions: used unsalted butter, doubled the measurements for the dough keeping the white chocolate and nuts measurements as is, chilled dough for 45 min before baking and allowed cookies to cool on pan after baking for viii min. They were perfect, crispy on edges and chewy all throughout.
08/12/2010
My husband was annoyed near how I never make him anything with white sugar/white flour anymore simply for him. I rooted around in my freezer/cupboards and came up with the ingredients for this. I followed exact only doubling the amount of white chocolate (I used fries) because I wanted to terminate upward a package I had in my freezer. 9 minutes at 375* made a perfect cookie. He loved them. Ate one-half in i sitting. Got sick. Serves him right.
02/25/2007
Merely spectacular cookies. I gave these every bit a gift at Christmas fourth dimension and they were gobbled upwardly in a matter of hours! I didn't change a thing; used Ghiradelli white chocolate and chopped the macadamia basics by manus. Be careful non to over melt these! Bang-up recipe, a new family favorite.
12/21/2011
Kickoff batch spread WAY to much. After refrigerating they were ok, merely non the all-time I've tasted. Another recipe I've tried has butter and shortening,, I adopt that one.
03/31/2008
These were very good! They had the nicest lightest well-baked on the outside, soft and chewy on the within. I doubled this recipe with a couple of adjustments. I used less common salt since the basics were salted, I used a 12 oz purse of white fries, an 8oz pocketbook of chopped macadamia basics and added 1 C. of lightly toasted coconut. I chilled the dough for well-nigh 1/ii hour, used a pocket-sized cookie scooper and broiled them for about 9-10 minutes at 325'. I garnished the tops before baking with kokosnoot/chips/nuts I had prepare aside. They are a rich cookie and very sweet. Fifty-fifty my Husband won't end eating them, and he'south non a huge fan of kokosnoot!
07/16/2005
A smashing recipe. We sell them in our bakery and they are very popular.
02/04/2012
these cookies accept become my new secret weapon - my boyfriend is madly in love with them! Thanks for the mail service! (I also fabricated them into ice cream sandwiches once and they were first-class!)
05/thirteen/2009
I have made a wide variety of cookies from here earlier, but this is by far the best! The cookies are not flat and they come out perfect! I baked at 350 and I added 1/eight cup more than flour as someone else recommended. This time I used a regular cookie canvass instead of an insulated one. Perfection with this i!
09/12/2011
I followed the recipe simply leaving the white chocolate as is. I baked each batch for 8 minutes ending with 25 perfect cookies. These cookies are moist, chewy, and very tasty. I can gustatory modality the rich white chocolate and macadamia nuts in every bite..Mmmm. Best of all they have the overnice low-cal color that I was looking for! These lovely, decadent cookies would exist prissy to give equally gifts!
09/25/2006
These were wonderful cookies. Every bit others take said, though, there were style too many nuts and fries. I doubled my batch only used the same number of nuts and chips and information technology was *even so* a bit much, though not nigh every bit much as if I had used the amount stated! Other than that, I will definitely employ this recipe again.
12/17/2002
These were swell! Tasted just like the white chocolate macadamia nut cookies you get at the malls. I used white chocolate chips and they didn't melt much at all, and so side by side fourth dimension I'll use the solid blazon, and chop it. Thanks for the recipe!
12/01/2005
I have been looking for this cookie for so long!! i've fabricated others but this i is it!! I cooked mine for exactly 8 minutes and they were perfect. slightly crunchy on the exterior and and then soft on the inside...perfect!!! i am so happy :)
04/21/2008
These were wonderful. I agree with the other reviews who said to cut the nuts and the chocolate in half, though - I only used about 3 oz. chopped macadamia nuts and 1 cup of white chocolate chips, and this was more than enough. The dough is fabulous and I'thou sure I'll be making these once more.
01/10/2008
My hubby ate these cookies up! He at present wants me to make them all the time. He thanks you for the wonderful recipe.
10/24/2010
I made these vegan for my son who is egg and dairy intolerant. I subbed Earth Rest Margarine for the butter and egg replacer (EnerG) for the egg. I also followed the advice of others and used half the amount of nuts and white chocolate chips and the consequence was super!
02/xvi/2011
Fantastic cookies - made up a batch for a small party and they were gone in no fourth dimension!
07/18/2007
Five stars but doesn't do this recipe justice! As fast equally these were made, they were gone! My cookies didn't expect similar the picture, but really looked just like the ones yous'd find at Subway. And tasted just every bit good, if not better! I didn't modify much, just omitted the common salt and used unsalted butter. I'1000 also not sure if I used the same amount of chips and nuts, because I just used an eight ounce bag mix of the two from Hershey's, which was perfect. Otherwise, I did everything as the recipe calls for. I hold to take them out when they get slightly golden brown on the edges. When I took them out of the oven after 9 minutes, I allow the heat from the cookie sail cook information technology the rest of the way and they finished cooking perfectly. Absolutely divine and definitely a keeper! Yummy!
06/26/2013
Fantabulous, made every bit directed!!
eleven/fourteen/2006
The kickoff time I made these they were fabled. Everyone at piece of work raved about them. The 2d fourth dimension they came out very flat, browned and undercooked. I realized that I had used 1 cup of butter, which well-nigh cookie recipes call for, by mistake. Made them correctly the next time and....Fabulous.
11/21/2011
Don't know why I thought these cookies should be more complicated. They were a hit!
03/29/2011
These cookies are just as adept every bit the Subway white chocolate cookies, if not better (homemade). I utilise a full 16 oz purse of white chocolate, and 4-vi oz macadamia nuts. Super piece of cake, and e'er a hit! They are normally gone in a affair of days at our firm!!
04/12/2009
Very tasty! I made a few batches and experimented each time with getting it just right. They've quickly become legendary. Every bit suggested by other reviewers, I halved the corporeality of chocolate and basics. It is still perfectly sweet. I also added an eighth of a cup more flour (just used half of a quarter cup) to give it more form so the edges don't become so thin and to keep the cookies from being floppy and frail. With this recipe, I created about 14 cookies. I too chill the dough, shape the balls and pack them actually tightly, re-chill them, then bake them on my baking stone for about 15 minutes. the spooky and packing with the extra flour too seems to prevent the spreading and create a perfect cookie shape. and i honey to freeze the dough and bake fresh ones as needed.
05/04/2011
I added cocoa powder like another reviewer did and these turned out wonderful! Coconut is also a nice petty bear upon.
10/08/2005
Make them the twenty-four hours before yous're going to serve them - they're sooooo good the second day!
12/06/2009
Super yummy!!! Added 1 loving cup cranberries to mine for a holiday twist!
03/22/2010
I followed this recipe exactly. Cookies were too dry, didn't spread in the oven and were rock hard adjacent week. I will non employ this recipe once again. :(
04/19/2007
these cookies came out exactly every bit they looked in the picture. i was very thrilled. they gustatory modality fabled also...yummmmmmmmmmm. i brought them to piece of work and apparently theyre the best cookies ive e'er made.
02/13/2007
Very good! I was worried that they wouldn't be chewy, because of the lack of brownish carbohydrate, but they had a perfect texture- lightly crispy on the outside and chewy on the within. Baked for viii minutes. I used a big 8oz. hunk of Ghiradeli white chocolate that I chopped and one cup of macadamia nuts, chopped. I cut the salt in half. Used more often than not whole wheat pastry flour. So good!
08/30/2010
It wasn't clear whether the macadamia nuts should be salted or not, and then I washed and stale the salted ones I had on hand and skimped on the salt just in case (all-time non to over do on salt!). They turned out corking! I served them at an later on dinner party with friends with pineapple margaritas and they were a hit! Cheers!
08/12/2011
Amazing cookies! I used macadamia nuts that I brought back from Hawaii. I also doubled the recipe.
01/14/2012
These cookies are amazing! I fifty-fifty love eating the cookie dough. I refrigerated my dough for half an hr. They didn't spread very much or puff upwardly, so I recommend making tablespoon size balls (the size of a ping pong brawl) and flatten them with a spoon or even your fingers. I recommend adding coconut. I took the one-half the batter and added shredded coconuts. It ended upward taking delicious!
05/11/2007
This recipe was pretty good, just I found that the dough did ameliorate afterwards existence refrigerated for a footling while and making normal Tbsp. sized cookies over making larger cookies.
01/12/2011
We really liked these. I only had 3 oz of Macadamia Basics, merely information technology was still good. The only problem I had was the centre was not quite cooked when the bottoms were almost burnt. I would probably decrease the oven temperature to 350 side by side time?
04/13/2009
These are by far the best cookies I take always made. That is saying a lot as well considering I bake about once a week. I followed the recipe exactly and had none of the "texture" issues that the other reviewers have mentioned. These cookies were only a footling crispy on the outside and very soft on the within. I got virtually 40 cookies and I broiled them for about 9 minutes. Apply room temperature butter(practise not melt earlier creaming with the sugar). Besides, the nut/chocolate amounts were perfect for our tastes. My married man will not exit them solitary, and my co-workers say it is the all-time cookie they've ever tasted. Make these cookies, you will not regret it! They are ameliorate than subway or any other commercial cookie out there.
11/17/2012
Wonderful! Husband is a happy human being! lol Merely change I made was add together a whole TBS of Vanilla excerpt (I ever add more than the recipe calls for- just a personal preference for our dwelling house). Give thanks yous then much for sharing!
03/10/2008
My husband and I loved these cookies! The fundamental is to under melt them a bit then they stay soft and chewie in one case they accept cooled. I followed the recipe exactly and thought they were perfect!
07/xiv/2003
I made these for a friend'due south altogether -- a special request. They were a huge hitting! I was surprised that there seemed to exist so little batter compared to the amount of basics/chocolate, only information technology made sense after they were baked to seven stages of succulent! I didn't alter a matter in the recipe -- practiced stuff!
12/24/2011
Amazing!!!
12/26/2005
These cookies turned out Cracking! But matter I changed was ane/two teaspoon of vanilla and 1/2 teaspoon of almond excerpt.
02/02/2007
These were admittedly delicious. There is a little deli near us that bakes these fresh everyday. This recipe was just every bit good every bit theirs. I enjoy a crispy outside and chewey inside. I accomplished this past blistering for 12 minutes.I didn't give the recipe a 5 because I prefer my cookies to become golden brown and these didn't.
x/22/2007
I replaced the macadamia nuts with pistachio nuts, and didn't add together any extra common salt -- it was the best cookie I've ever had!
07/xi/2009
Delicious! I e'er add a cup of Craisins to mine.
03/03/2002
What a fabulous cookie. My husband said the cookies were "excellent." We tin't stop eating them. I love the white chocolate taste in them.
04/05/2010
All I can say is WOW! I followed the recipe except used white chocolate chips instead of a bar and the only thing I can suggest is doubling this recipe because it is amazing and this is coming from the most picky of eaters. This is a must try recipe!!!
08/04/2006
Yummy! Fabricated this exactly to recipe and they were a hit with hubby. Personal preference would have us tinker with the amounts of white chocolate and basics next time, but this is a neat recipe as is. Thank you!
02/thirteen/2011
Okay and so this was the showtime itme i made these kind of cookies. One Give-and-take. AMAZINGGGGG!!! they are succulent...I made one-half the serving. I recommend using milk to loosen the mix...but everything else was perfect...my bf is going to accept a bang-up valentines mean solar day :)
02/21/2008
These were so easy and good! I took advice from others and only put in 1c. of white chocolate fries and 1/2c. of basics and they came out perfect. They are my new favorite cookie!
05/07/2011
This has become a favourite to make for friends etc. I use whole wheat flour and only 1/2 cup of sugar. I used dark chocolate chunks so it was non very sweet. Just right and not all that bad for you with a small-scale amount of sugar and whole wheat flour. Less guilt to endulge! Thanks. Very easy.
05/30/2001
I made these cookies for a cookie commutation and information technology was a hit!
07/25/2005
2 statements...SOOOOO EASY and SOOOO Good!!!!!!!!!!!!!! They came out chewy and gooey and lasted that way until they were all gone. I made them for my Young man to take on a trip, and he just loved them.
10/15/2006
Figured since I was sitting hither in heaven eating a cookie, I should write my review! Followed the directions completely, except substituted walnuts for the macadamia nuts ($two.59 vs $7.99) and I must say, I like them even amend with the walnuts! Not sure what I did wrong (or right lol) merely my cookies didn't spread at all. I rolled them into balls before putting them on the cookie sheet and ten minutes was PERFECT for them! Thanks for an crawly recipe!
01/23/2010
I would apply less white chocolate next time as the dough didn't stick together very well while putting on the cookie tray.
01/08/2012
Made these cookies as a role of Christmas cookie give away. Anybody loved these cookies. I may try to brand them with margarine next time so cookies won't be and then thin.
11/28/2008
My brother'due south fiancé asked me to broil his and hers favorite cookies for their hymeneals. Her favorite was white chocolate macadamia nut, which I had never fabricated before. Later on reading through different recipes on this site I chose this recipe and the "White Chocolate Macadamia Nut Cookies Iii" recipe to try. This was a very good cookie but still didn't crush the other one in multiple gustatory modality tests. Ultimately, the fiancé cull the other i. For this recipe I cut the chocolate and nuts and chilled the batter every bit other reviews had advised. They still spread a trivial. I idea that they were clumsily rich with a strong taste of common salt. I undercooked this just a chip to continue them chewy. Still a corking recipe but I'd propose trying recipe number III.
08/02/2011
I doubled the dough only kept the chips and nut the same and EVERYONE LOVES THEM!
07/12/2009
I only gave it 4 stars because I did non follow the recipe exact. I basically doubled all the ingredients except the white chocolate and the macadamia basics. I broiled at 375 for ix minutes. I am not a fan of white chocolate, but wanted to get rid of my white chocolate chips. I took these to a family reunion (130 people) and I was amazed at how many people were raving well-nigh them. Those Iowa wives tin can actually bake good stuff, so when they love something you have baked, you know information technology has to be good. I was asked by several for the recipe.
04/12/2011
First, this actually is non a true cookie in my stance. Information technology's very cakey in texture, dry and they practise not spread. My husband did not heed the way they turned out but this is not what I was looking for.
12/31/2007
I made this recipe for the first fourth dimension yesterday and followed it exactly - the cookies came out wonderfully! Everyone in my family really enjoyed them and is clamoring for more. I'll be making these again really soon...might play effectually with the proportion of white chocolate (adding less), simply other than that, this recipe comes out perfectly without doing anything to it - great for people like me, who only have time to broil once in a while merely all the same want it to come out well right abroad!
12/20/2009
These are very, very skillful! Ane piece of communication is to lookout man the table salt. The nuts I used were salted, so it was a bit too much with the teaspoon of salt in the recipe. The next time I make these I will omit the salt if I utilize salted nuts. Love the texture - nice!
02/08/2008
These cookies were cracking. I doubled everything except for the nuts and the white chocolate chips. I thought in that location was plenty of each in my double batch and wouldn't have wanted more. They were cooked for seven minutes which darkened the bottom, crisped the edges and left the middle soft and chewy. These cookies are very sweet! I am a fan of sweet only they were almost besides sugariness. That's a good thing though because I wasn't able to swallow a dozen in one sitting!
12/21/2011
Delicious! I followed the recipe exactly. They were soft and gooey. Perfect.
03/06/2008
I bake cookies for my boyfriend poker players every week, and I served these trivial tasty treats up at last night'south game. HOLY --I've never had such praise! I'm afraid I won't be able to outdo those!! Great, piece of cake recipe. Make these!
03/04/2012
These are astonishing! I followed the recipe exactly except slightly less macadamia nuts and white chocolate chips. The flavor is wonderful, my favorite white choc. macadamia recipe however!
10/22/2011
This cookie is very flavorful, moist and delicious. Per other reviews, I double everything except the nuts(had 7oz jar) and white chcolate(had 12oz). I had no problem with the cookie flattening, I made mine in assurance and slightly flattened earlier putting in oven. I did put the dough in the refrig while making them. These cookies are then delicious!!! This will be my get to cookie! Thank you Maureen for sharing!
12/22/2011
Soooo yummy! Flavor & texture is cracking, slightly crisp on the outside and chewy on the inside. But I establish the recipe to need a petty tweeking. Similar many others I doubled the recipe simply kept the choc chip & nut amounts the same. The outset batch I pulled out later on 8 minutes considering they were starting to dark-brown, only they were still gooey in the eye. So I lowered the temp to 350 and broiled for 10 minutes...perfection!
08/09/2010
I halved the chips and nuts, and used a mix of plain roasted and love roasted macadamias, but followed the rest. Gustation wise these are five stars, but i rated a 4 considering i had some problems with the textures. I put my offset batch in for about 11 minutes or and so, and they came out looking too nighttime, although the texture was soft and chewy, most of the white chocolate chips had sunk to the bottom and caramelized, so it tasted like little crunchy $.25 of burnt sugar instead of milky white chocolate. My second batch i baked for about eight-9 minutes, which resulted in gilt dark-brown cookies but were once again likewise soft: they broke apart at the slightest pressure. The gustation was awesome though, and so it's worth trying once more. Next time: i like crispier cookies so i volition try either replacing the egg with milk, or bake 10-xi mins at a lower temp to meet if i can get a crispier cookie. I will increase the nuts to around three quarters of the original just keep the white chocolate chips at the halved amount, and even then it was slightly too sweet, so i might reduce the saccharide to 1/2 cup. Besides, the cookies will spread, i got about 20 roughly 3" diameter cookies out of mine using nearly a tablespn of dough each, adjacent time i volition do them one-half the size to get bite sized cookies. *edited 16/8/10- changed to 5 stars because my cousin only paid me twenty bucks to make a new batch for him.
10/18/2014
I made these for an awards ceremony for some of my students (grades seven-12) and they devoured them. There wasn't a single one left. My husband and I ate the few that broke when I moved them to the rack (they were very soft when hot), and we thought they were keen. I made the recipe exactly every bit written.
10/23/2010
These cookies are amazing. Even people who say they hate white chocolate and/or macadamia nuts beloved these.
02/01/2008
These turned out pretty expert - I'1000 going to wait for a better recipe, merely these did the fox, my husband liked them (that's all that matters). I couldn't detect unsalted macadamia basics, so I got the salted ones & rinsed them in cold water - sounds kinda dizzy, but it worked.
09/22/2005
A big hitting every fourth dimension I make them; also, don't try to fiddle with the amount of nuts or chocolate-- the recipe truly is only right.
04/29/2007
These cookies came out wonderfully! And I am very very bad at blistering cookies. Thanks for the suggestions on pulling them out as presently as the edges turn golden. Also, definitely make sure your butter is not melted, only rather just room temperature. I as well put the dough in the refrigerator between batches. I used an airbake pan with a silpat on elevation.
01/27/2011
I've tried 3 recipes and tin can't find i that matches the soft, chewy cookies I purchase at the store. This one is the best of the three. I followed the recipe exactly and ended upward with tasty, cruchy cookies.
12/xix/2006
These are but superb. I had lots of pecans on hand, and used lots of those instead of macadamia basics. They didn't spread out too much, and were perfect. Don't overbake.
04/26/2009
These were a HUGE hit! Perfectly chewy and succulent, well-written recipe, pretty quick and easy to prep. I doubled the recipe and used an 11 oz bag of Ghiradelli white chocolate chips and a few handfuls of chopped macadamia nuts and information technology was good. Would recommend keeping the chunks of basics a little larger (mine got a little small so there wasn't as much noticeable crunch). Great recipe!
12/30/2007
These were very good cookies. I made these just every bit directed!
12/13/2010
I endeavor to make recipes exactly as written, only used one/ii margarine and i/ii butter because that is what I had available. They turned out awesome, cannot imagine being any better with all butter. Volition be adding these to my regular Christmas cookie platter!
11/12/2011
This is an awesome cookie recipe. My husband and I both dearest macadamia basics and white chocolate. I didn't change the recipe but I added cranberries. Very very good!!!
05/28/2008
WOW...these were peachy. I used Mauna Loa Macadamia basics from Wal-mart and so these had sea salt on them....and then cut dorsum on salt in recipe. To make them like Subway'south scoop and bake right abroad, just to brand them thicker, add ane/2 cup coconut and refridgerate for at least xxx miniutes earlier scooping and baking. Either way they were corking! Thank you for the all-time macadamia nut cookies
04/21/2011
These were pretty adept. I did the recipe for the most part as written except I added a splash more vanilla extract. I also used walnuts instead of macadamia nuts because information technology'south what I had on paw. I also did like someone else and put the dough in the refrigerator for about 20 mins earlier going on the cookie canvas. These made 15 big cookies for me. I'grand looking forward to making these again except with the macadamia nuts, although the walnuts tasted smashing :-)
03/02/2007
This recipe is then yummy! Taste just like the ones nosotros love and purchase from a local bakery. I used i cup of white chocolate chip, turned out perfect!
03/13/2008
very, very skilful. overnice, easy, quick recipe. I also used white chips instread of chopping bars. Works corking. Cheers for sharing.
10/sixteen/2004
These were ok. The "missing" brown sugar fabricated these taste more like a sugar cookie with macadamias and white chocolate pieces. I did reduce the rut to 325 and then increased the heat to 375 to reduce scorching of the white chocolate pieces. Not quite what I was looking for....thank you anyhow!
04/08/2011
These are very good, altho broiled upward much flatter than I wanted even after chilling.
07/06/2007
I doubled butter and main ingredients and used Sam's Choice 10oz white chocolate chips; eight.5oz macadamia basics, plused chop in the Cuisenart mini for a infinitesimal in iii batches. PERFECT - Succulent! Suggestions of pulling from oven when gilded edges appeat are correct
12/22/2011
I make this equally 1 large cookie and requite it to my mother in law for her altogether every year. She certainly doesn't share, seriously she eats the entire thing. I like to add more white chocolate chips than the recipe calls for. This is buttery and tasty! Best cookie I've always made.
05/23/2006
These cookies are a real treat for white chocolate lovers. Containing only white sugar, they are a bit on the crispy side (like I love them). I normally don't like basics in my cookies, but I had macadamia that I had to use, and at present that I tasted them this way, I'll never cut dorsum on nuts in this recipe. I used good quality white chocolate that I chopped by myself to be certain I'll get large chunks in the cookies. I similar my cookies to be big, so I drop heaping tablespoons and baked them for virtually 15 minutes.
12/30/2011
spread out a lilliputian too much - next time endeavor chilling the dough, and peradventure a petty more vanilla or some cinnamon
04/12/2012
Dandy, although mine came out a bit extra-crunchy
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Source: https://www.allrecipes.com/recipe/15489/white-chocolate-macadamia-nut-cookies-iv/
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