Reviewed: Mar. 30, 2012

These were fabulous!! Used butter- can't stand shortening! Turned out really well!

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Reviewer:

darleneteresa

Reviewed: Nov. 21, 2011

I would give this 10 stars if I could! I added choc. chips just to make them yummier!

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Reviewer:

ScorpioPhoenix

Reviewed: Aug. 11, 2011

Wonderful recipe! I made this exactly on the first try. Turned out great. Next batch I used butter instead of shortening, cherry flavored cranberries, and macadamia nuts. Also very tasty. Terrific base recipe for an oatmeal cookie.

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Reviewer:

littlewillysmom

Cooking Level: Intermediate

Home Town: Colcord, West Virginia, USA

Living In: Mount Hope, West Virginia, USA

Reviewed: May 14, 2011

I am a cookie queen and I can say this recipe lacks alot! But they did taste good!

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Reviewer:

marieandray

Reviewed: Feb. 22, 2011

Read a lot of the reviews and noticed the trend of using dried cranberries instead of the tart cherries. I really think the whole thing that makes this cookie so yummy is the TART CHERRY so definitely stick with that- otherwise it's really a whole new recipe, not just a tweak. They really are delicious and the tartness of the dried cherry is nice departure from the usual sweet raisins in oatmeal cookies. If you want to make it special try dipping half in melted semisweet CHOCOLATE and letting cool on parchment paper, adding mini choc chips to the batter, or drizzling with chocolate(milk, white or dark)- all pretty simple if you melt it in the microwave. Those are things I do when I am making as gifts but I enjoy them as is myself. Also for the people with flat cookies who used BUTTER- just wondering if anyone tried COOLING the dough in the fridge for a bit before scooping and baking- that tends to prevent that sort of thing. I guess then you might want to shape them a bit since they won't spread quite as much themselves when baking.

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Reviewer:

khyman9

Cooking Level: Expert

Reviewed: Feb. 20, 2011

The taste of these cookies were good, but mine fell apart, something I've never really had happen before. In all fairness I did use butter instead of shortening and I put them too close together when I baked them, they spread alot.

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Reviewer:

akeithsgirl

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Umatilla, Oregon, USA

Living In: Meridian, Idaho, USA

Reviewed: Jul. 5, 2010

Awesome recipe! I also used butter instead of the butter flavored shortening (what is that stuff, really?). Can someone who uses organic products comment on making the butter, white sugar, and brown sugar creamy? It did not work for me. My organic mixture never became creamy and I ended up having to add an additional 1/4c flour to make the cookies hold their shape. Thanks!!

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Reviewer:

School Lunch Lady

Living In: Topeka, Kansas, USA

Reviewed: Oct. 18, 2009

Absolutely to-die-for! They are amazing and were a huge hit with everyone who tried them. I will definitely be making these often!

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Reviewer:

Crazy 4 Chocolate

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Dallas, Texas, USA

Reviewed: May 1, 2009

My family loved these cookies!

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Reviewer:

KCHANIMAL

Reviewed: Mar. 28, 2009

I made these all winter and my family loved them! I only made two small changes, I used marashcino cherries and added a tiny bit of vanilla. The cherries turned the dough a slight pinkish color but they were barely able to cool before they were gone!

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