A great recipe with minor alterations. I did double the recipe, and used 12 oz. of white chocolate chips and 5 oz. of sliced almonds, as I didn't have macadamia nuts on hand. I got about 40 cookies out of the doubled recipe. I love the light color of these, and they are perfectly crispy on the outside and chewy and soft on the inside. Will make again!

Reviewed On: Mar. 23, 2009

Very good and easy! I did make a few changes. I made my own filling instead of using canned - I used one can of red tart cherries and one can of dark sweet cherries, and then doubled the recipe on the side of the cans. For the topping I changed the nutmeg to 1/4 teaspoon, and instead of nuts I added more oats, flour and brown sugar (we are not nut fans in my family). Instead of melted margarine I used 1/3 cup cold butter, cut into chunks, and used my hands to mix it into the topping. It was a lot messier, but the topping came out perfectly crisp and crumbly and I don't think that margarine would have worked as well. Served with vanilla ice cream, which it definitely needed. Overall it was very good! I edited my rating to five stars - I had another serving the next day and it was even better!

Reviewed On: Mar. 19, 2009

A very good recipe! I used cream of chicken soup instead of the mushroom, added half a can of milk, and mixed it together with a pinch of salt and some powdered chicken bouillon, and it turned out delicious. I baked them at 300 degrees instead of 350, and they were very tender. Great with some sweet cornbread.

Reviewed On: Feb. 14, 2009