Reviewed: Dec. 25, 2011

a family favorite

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Reviewer:

Lynn Bennett

Reviewed: Oct. 10, 2011

Here's what I changed and mine turned out perfect. I used 1/2 cup butter and two eggs - all the other ingredients were the same. I also just dropped them onto the cookie sheet, I didn't roll into logs and cut. That way they didn't start out thin and spread so much-that was my thinking anyway and they turned out perfect! The blend of flavors in this cookie is phenomenal! Definitely a keeper for me!

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Reviewer:

gapsmommy

Reviewed: Mar. 12, 2011

These tasted good, but baked up very flat and greasy.

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Reviewer:

jkincolorado

Cooking Level: Expert

Home Town: Canon City, Colorado, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: May 25, 2010

I find that if you cut the amount of toffee bits by half (use 1/2 cup) there is no spreading.

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Reviewer:

Misty

Reviewed: Jan. 3, 2010

I was a little worried about all the ingredients, but I needed to use up my holiday baking supplies. They actually compliment each other nicely. I used craisins because that's what I had--I think they have an odd aftertaste, but that was not evident in these cookies. My baking time was 14 minutes and the batch made about 46 fairly large, delightfully crunchy cookies.

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Reviewer:

KRISTIN60

Cooking Level: Intermediate

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

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

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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Reviewer:

Michele G.

Cooking Level: Intermediate

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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Reviewer:

TRISHICAT

Cooking Level: Intermediate

Home Town: Martinsville, New Jersey, USA

Living In: Clifton, New Jersey, USA

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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9 users found this review helpful