Reviewed: Nov. 22, 2006

very yummy. The butter and egg does appear curdled when mixed, but the cookies turn out wonderful.

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Barbara K

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Reviewed: Nov. 22, 2006

Absolutely fabulous! I love the combination of cranberry and white chocolate--DELICIOUS!

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GOOGIE759

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Reviewed: Nov. 21, 2006

These are some of my favorite jar cookies to give as gifts. It makes a pretty jar, and the cookies are fantastic. I use the parchment paper to help them bake evenly.

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SEALLA

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Reviewed: Nov. 20, 2006

This cookie is AMAZING!!! I made the cookie, not the mix, and it was maybe the best cookie I ever had. The only thing I did different was use walnuts instead of pecans because I didn't have any. Make this cookie!!!

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DIANAMC

Cooking Level: Expert

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Reviewed: Nov. 16, 2006

Very tasty. Good presentation in jars. Goofy name, too! Thanks.

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WINNONA

Cooking Level: Professional

Home Town: Costa Mesa, California, USA

Living In: Laguna Beach, California, USA

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Reviewed: Nov. 15, 2006

What an awesome cookie! I chose to just make the recipe, not give them as a gift (though I plan to in the future). We don't like nuts so replaced the nuts with more chips and cranberries, and when I prepared them, I mixed the butter and sugars, added the egg and vanilla, stirred in the flour, salt and baking soda and then mixed in the chips and cranberries with my hands. They were just delicious, perfect in every way! I wasn't sure if you're supposed to use fresh or dried cranberries so I used dry. Anyone know? Oh yeah, and someone complained that the cookies were too big and they recommended making 36 small ones... one batch made 12 cookies for me, how embarassing that mine are so big! :oD

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Nov. 9, 2006

These cookies were delicious! I made them for ourselves as a trial run before making for friends and family. I used 1 cup of flour plus 2 Tablespoons to equal the 5/8 cup and the 1/2 cup. I also used the white chocolate/semi-sweet chocolate swirl morsels and Craisins instead of cranberries. Even my 2 year old loved them! Oh and they took about 11 minutes to bake at 350 degrees in my gas oven. Thanks for the recipe!

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titainssunshine

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Reviewed: Nov. 8, 2006

A new favorite. They are wonderful.

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bjt1951

Cooking Level: Expert

Home Town: Urbana, Illinois, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 7, 2006

Absolutely one of the BEST cookies! My family begs for these all year! I always have to double the batch to make sure there is enough!

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LAURACA1212

Cooking Level: Expert

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Reviewed: Oct. 21, 2006

These turned out wonderfully! I'll plan on using them as part of our Christmas presents this year.

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ABALONE25

Cooking Level: Intermediate

Home Town: Kidron, Ohio, USA

Living In: Massillon, Ohio, USA

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Reviewed: Oct. 14, 2006

A delicious cookie. I followed the recipe except I used approximately two tablespoons less of the flour...It calls for 5/8 cup, and then 1/2 cup, be prepared: the batter was still VERY stiff and took some muscle to manage; but the outcome was excellent. The cookies were well formed and tasted perfectly. Will make again.

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captcook

Cooking Level: Expert

Home Town: Gloucester, Massachusetts, USA

Living In: Plymouth, Massachusetts, USA

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Reviewed: Oct. 8, 2006

My Town has Black Walnut Festival coming up and I was put in charge of filling gift baskets for raffle. I found this recipe for a cookie in a jar mix and though, mmm, I could substitute Black Walnuts for the Pecans. So I did. When I made the test batch, they were AWESOME!! Alot of people don't like black walnuts, but in these cookies, their taste is nicely complemented by the sweet/sour of the cranberries and the creaminess of the white chocolate. I plan on making up a whole bunch of these for Christmas for my Family, not sure if I'll still use the black walnuts (they are hard to find and much more expensive), but I have ever confidence they will be awesome no matter what nuts I use!!

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Amber Allman

Cooking Level: Intermediate

Home Town: Petroleum, West Virginia, USA

Living In: Spencer, West Virginia, USA

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Reviewed: Oct. 4, 2006

I made these for a fund raiser for breast cancer research. I used pink granulated sugar from cake decorating aisle and pink m&m's instead of baking chips. They were very good in my test batch before sending them off for the cooking in a jar bake sale.

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MARCIADO

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Reviewed: Sep. 24, 2006

These are now in our "favorites" section of our recipe box. The combination of flavors was great, and seemed perfect for autumn. Yummy!

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jrwebster

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Reviewed: Sep. 16, 2006

I just made the cookies for ourselves, but would definitely make the jars as gifts. I used King Arthur organic whole wheat white flour, and the whole grain phobic daughter didn't notice a thing! I also used both white and semi-sweet chocolate chips. Good cookie!

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 11, 2006

Doubled this recipe BUT didn't note the added 1/2 cup flour. Cookies were VERY flat and not what I'd call attractive. (but tasty). Will try again following directions this time. I Googled Hootycreek to see if I could find out the origin of the name. Still a mystery!

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rnscoot

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Reviewed: Aug. 26, 2006

These were very tasty!! I didnt put them in a jar, just made them regularly. For the 5/8 cup, you do 1/2 cup plus a half of a 1/4 measuring cup. I recommend these!

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Krista Donahue

Cooking Level: Expert

Home Town: Franklin, Indiana, USA

Living In: Vista, California, USA

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Reviewed: Jul. 8, 2006

This was a great gift idea. I got rave reviews.

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Gail

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Reviewed: May 9, 2006

found nothing too special about these except for the ingredient cost. not something I would make often. I found it was your basic chocolate cookie recipe with cranberries and white chips. FIL really liked them.

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NET10

Cooking Level: Expert

Home Town: Innisfail, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Mar. 29, 2006

everyone LOVED these cookies. I made them with milk chocolate chips. GREAT and easy

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teckert4

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Cranberry Hootycreeks

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