Reviewed: Apr. 16, 2012

Great recipe!! Has an adult taste Did add 1 Tbs of maple pancake syrup. gave a nice flavor. Will make again.

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Reviewed: Dec. 5, 2011

I love this recipe and know it by heart now. For those reviewers who complain about it being too dry or not sweet enough, I assume they're used to pre-made sugar coma inducing cookies that I've grown so tired of. I would not recommend adding any kind of chocolate chips to these. Cranberries and walnuts are just fine, if you want chocolate chip cookies, make them. I find the sweetness in these cookies to be just fine, if need be, add 3/4 cup not the 2/3 cup of sugar.

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Button

Reviewed: Oct. 5, 2011

After reading the reviews and seeing that a lot of people did not like this recipe, I thought what the heck- I'll make these cookies anyways. I regret that decision. I used every ingrediant in the recipe and the right amount, but these cookies were horrible. They were so bland and the after taste was not good. I threw all of them away and I'm still sad about wasting cranberries.

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Jacqulyn

Cooking Level: Beginning

Living In: Haltom City, Texas, USA

Reviewed: Dec. 14, 2010

I like these, THINK RUSTIC. This is not a cookie most kids would like, though. I used plain flour because that's all I had, reduced the cranberries to 1.5c fresh chopped and added a cup of Special Dark chips. I think they NEED the chips to be yummy, otherwise they would taste a little like health food to me. And if you're looking for health food in a cookie, you're barking up the wrong tree, IMHO...

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icemunkee

Reviewed: Nov. 23, 2010

I feel like this recipe would have made great bread! The cookies just seemed confused.....shaped like a cookie.....tasted like a bread.

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aleciamarie

Reviewed: Nov. 15, 2010

I love these cookies! Really moist and delicious, not overly sweet, just yummy! I reduced the butter to 8 tablespoons and the cookies did not spread at all. I loosely formed them into balls and then flattened them slightly on the cookie sheet. Baked until they just looked dry and barely began to brown. They held their shape and stayed moist. I added one teaspoon of orange zest and this gave them an added level of flavor. I used fresh cranberries. Two cups was pushing the limit, I think 1 1/2 cups would have been plenty, adding enough tartness without going too far. Really a nice cookie recipe, something different, great for the holidays!

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Becky

Cooking Level: Intermediate

Home Town: San Angelo, Texas, USA

Living In: San Antonio, Texas, USA

Reviewed: Feb. 12, 2010

Filling Cookie that makes a good breakfast or after school snack.

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Reviewer:

Nina

Cooking Level: Beginning

Reviewed: Jan. 31, 2010

Found this recipe when I was looking for a gourmet cookie to serve to some judges at a band contest. They were a hit not only with the judges but my family as well. I just added 1 cup of white chocolate chips to give them a little more of a gourmet look. Very yummy & heathy.They are my 18 year old son's favorite cookie! To the person who said they were dry, you may have cooked them too long. Oven temps vary, give them another try and don't cook quite as long.

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Mrshaert

Reviewed: Jan. 20, 2010

I was not moist at all, actually salty following the recipe to the letter. I ended up adding some white sugar and applesauce to improve this recipe.

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SETAB57

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

Reviewed: Dec. 20, 2009

Used all white flour instead of whole wheat, and used white chocolate chips instead of walnuts as a sweetness to counter the tartness of the cranberries - delicious! Also - left in the oven 12-13 minutes.

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