*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I increased sugar to 1/3 cup PLUS 2 T. I also waited and added the jam very last. I only swirled it in lightly so that cookies would not be the blueish-green mentioned previously. Did not use the macadamia nuts at all. I used a 3 T. cookie scoop and got 1 dozen LARGE cookies. They were extra yummy. I was trying to copy the cookies at Disneyland bakeries...pretty close.
i think this is a good recipe.. my boyfriend loves it:) but i think the key point in making the cookies is that do NOT mix the jam too well into the dough--- i added the jam at last and just mix it a bit..didnt blend it comepletly with the dough. that prevent the cookies from becoming greenish blue!!
The dough looked green and I also didn't bake them; but I was glad I did. They are so tasty. They baked up light brown and you could taste the raspberry. They were a hit and I will definitely put this recipe with my favorite cookies. Mine were not flat. I used only about a half teaspoon per cookie.. also like a ball. Thanks.
The cookies were yummy but I had to change the recipe for them to come out right. I added 2 Tbs more brown sugar and 1/2 tsp salt to the flour mixture so the cookies would rise and be fluffy. I also used white chocolate chips instead of the chopped white chocolate. I dealt with the jam by folding it into each individual scoop of cookie dough. It's messy but comes out gorgeous. Thanks!
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