White Chocolate Cherry Chunkies

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I have made this the last two years and it has gotten rave reviews.

I cannot understand why some on here modify a recipe and then give it a bad review. Either go by the instructions or keep the review to yourself.

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Absolutely delicious -- the two men with whom I discussed these cookies had nothing but praise for them.

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I really enjoyed these. Fancy macadamia nut cookies basically. I didn't tweak the recipe and it worked out fine.

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These are de-lish!! Just took out the first batch, and had to try one right away....mmmm! I took the advice from other posters and added the additional 1/2 stick of butter, which worked out well. This recipe is a keeper and I'll be making these again for many holidays to come. Thank you, Paula!!

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The best ever! The grocery store was out of candied cherries and all they had was "fruit cake mix" which included lemon and orange peels, green and red candied cherries, and pineapple all cut up into small pieces. I figured since they were already cut-up why not try it. "Unbelievable" is all I can say. The multi-colored pieces look like little shards of stained glass all throughout my delicious cookies. The various fruit flavors add a little zing. The macadamia nuts give it a crunch and the white chocolate chips give it a sweetness. I also used 1 and 1/2 sticks of butter, per other reviewers suggestion, and added 1/2 teaspoon of baking powder to give them a little levity. Everything else I kept the same, including oven temperature and cooking time. Every single person at the party tonight commented on these cookies. I told them I created it. I call them Stained Glass Chunkies :-

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OMG! I am baking them right now and just tried my first one...absolutely the best cookie ever! I doubled the recipe and took half of the dough and just made plain chocolate chip cookies...yum! Second half i added mini chocolate chips, white chocolate chips and chopped walnuts...They stay "fluffy" and look great. Saving this recipe!

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These were very tasty cookies but didn't mix well. I believe it might have been because of the high elevation that I live in. The butter didn't cream though it was room temperature (may not have been enough & when I added the flour it was very dry. I added a bit more milk, which somewhat solved the problem. I feel that the effort involved to get these to be easy to work with would only deserve 3 stars. I gave it four because the taste was very good.

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I make these cookies every year, and have been tweeking the recipe all along and this year I think that I have mastered it. Here is my advice...I use 1 1/2 sticks margarine, double the amount of candied cherries(that I chop and decrease the cook temperature to 350 degrees for 9 min (confection oven. I think Paula would be proud!!!

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Paula , I have tried the dried sour cherries ,, awsome !!

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These are my new fav's! I followed the advice in the comments, added a little almond, 1/2 stick of butter, a little extra cherries, refrigerated the dough and turned the oven down to 350, 8-10 min. Delicious and moist, 2 thumbs up!