Reviewed: Jan. 19, 2009

There must be a serious error to this recipe. I wanted just to put in toffee and chips and all I got was a cookie sheet of goo. Cookies wouldn't set up but would burn, and burn into a goo. I don't think this recipe even deserves one star. I added more flour to get a decent cookie.

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Reviewer:

sparkle40

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Reviewed: Aug. 17, 2008

These were great! I substituted whole wheat flour and the oats I used were 5 grain (Red Mill). These changes didn't make the cookies taste "too healthy" (not that the are!) - probably due to the amount of sugar and sweetness from the chips. Only wish they were a tad bit chewier, however I will play around with my next batch as I have some dough frozen.

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Reviewer:

kayzee

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Reviewed: Apr. 6, 2008

Really excellent and a nice change from our usual household favorites of chocolate chip or oatmeal cookies. I didn't change a thing!

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Michele G.

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2007

This is a favorite cookie in my house. They are crisp on the outside, and slightly chewy in the center. I add 1/4 whole wheat flour to the recipe to address the speading problem and add a nutty flavor. This also allows me to skip refrigeration first, to save time. Like others, I also use craisins unless it is a holiday.

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TRISHICAT

Cooking Level: Intermediate

Home Town: Martinsville, New Jersey, USA

Living In: Clifton, New Jersey, USA

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Reviewed: Jun. 26, 2007

Very good! I used Splenda in place of sugar and reduced brown sugar by 1/4 c (personal preference to eliminate some of the sweetness). Reduced butter by 2 tablesppons and Added 1/8c extra of flour and this eliminated the spreading. Chopped the cherries for cost saving to add more of that flavor throughout cookies. Sometimes I use choc chips and sometimes I use white choc chips (the white compliment the cherries wonderfully)

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Reviewer:

nomoredrama31

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Mar. 15, 2007

Best cookie recipe I know. To reduce cost I use craisins instead of dried cherries but for special occasions the cherries are so good.

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Pat M.

Cooking Level: Intermediate

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Reviewed: Sep. 11, 2006

Very good. Read the reviews 1st then made adjustments. I thought toffee would make them too sweet so I added 1 cup chopped almonds instead. I also reduced brown sugar by 1/4 c and increased white sugar by 1/4 cup (cookies didnt spread too much. I also substituted 1/2 c shortening and 3 tbs water (or milk) for 1/2 c butter (also reduces spreading). I added 1/2 tsp almond extract for more flavor. I, too chopped the cherries for cost purposes and there is plenty of cherry throughout! Delicious!

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Reviewer:

KATRINP

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Dec. 18, 2005

I loved this cookies with these changes. I used cherry flavored crasins since they were cheaper. I also perfer them without the toffee chips and with 1 cup pecans in their place.

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SYNEVA B

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Reviewed: Oct. 9, 2004

These do have a good flavor, but I just could not get past how greasy they were. Too much butter! I chopped the cherries like another reviewer had suggested and was glad I did. They were very good on the first day, but became soggy and greasy after that.

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Reviewer:

LMHOPE

Cooking Level: Intermediate

Home Town: Minden, Nebraska, USA

Living In: Lansing, Kansas, USA

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Reviewed: Dec. 15, 2003

These taste great. However mine seemed almost runny. While they were baking they spread out pretty thin, tried altering the size of them etc. but they all were very thin, maybe that is how they are supposed to be. That didn't affect their taste though. One thing I would have done differently is to chop up the dried cherries so they are more spread out in the dough.

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ACG2377

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

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Reviewed: Jun. 16, 2003

I don't care who's recipe it is,thanks for putting it here. Every time I've made them,they are a hit. They are nice and chewy and a great combination of ingredients.

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