White Chocolate and Macadamia Nut Oat Biscuits

This is an awesome cookie recipe! I admit I prefer it with my changes, but the basic recipe is really good. I read other reviews that it was a "skimpy" recipe, so I doubled it and made it with THREE eggs, added slightly less than 1/2 teaspoon of salt and used salted butter. The oatmeal I used was "Quick" and I also added one cup of dried cranberries to the doubled recipe. You could also use 1 cup chopped dried cherries instead. I used a medium size ice cream scoop to transfer the dough to the cookie sheet (I use a Silpat mat instead of a greased cookie sheet). The cookie baked perfectly at exactly 12 minutes...It was wonderfully soft in the middle and just slightly crispy on the outside edges. It had nice height to it, didn't spread out much and was a huge hit with everyone who tried it!  -  18 Jan 2008  (Review from Allrecipes USA and Canada)

I have gotten fabulous rave reviews on these cookies. The dough always seems a little dry, but just press it all together, throw them on the sheet, and they come out just terrific. I have made them about 6 times since I printed off this recipe 18 months ago. I am always asked for the recipe. If at high altitude, use a tad bit more leavening, and bake 1-2 minutes longer. I have also halved the dough after adding the nuts but before the chocolate, and made half with white choc, and half with semi sweet.  -  19 Oct 2002  (Review from Allrecipes USA and Canada)

It's a shame that the rating system only goes up to five stars, because these cookies seem to deserve more! I listened to the other reviewers and used 2 eggs rather than one and added 1/4 cup of flour. The dough was still dry and stiff, but when the cookies were finished baking, they were moist and perfect. These are sure to become a tradition in my house!  -  10 May 2002  (Review from Allrecipes USA and Canada)