Reviewed: Dec. 23, 2008

These were fantastic! I used 2tsp. of vanilla and 1tsp of cinnamon like most others suggested and I added NO salt. They turned out perfect! They stayed fluffy and soft. I will definitely be making them again!

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boxxy_78

Cooking Level: Intermediate

Home Town: Florence, Wisconsin, USA

Living In: Sweetwater, Tennessee, USA

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Reviewed: Dec. 22, 2008

This is just the Ocean spray recipe. And that one isn't that great either - really not a lot of flavor and a bit dry.

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EMERALDCITYJEWEL

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Kenmore, Washington, USA

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Reviewed: Dec. 20, 2008

I made these cookies for a holiday party. The only changes I made was adding vanilla after adding the eggs and adding walnuts at the end. I also doubled the recipe so I could have more cookies! They came out delicious. They are light, crumbly and a great combination of flavors. I will definitely make this again and again!

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Deann

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 15, 2008

These were really good, especially while warm. My whole family loved them. I did not change a thing. I think next time I will add some vanilla extract for a little more flavor like others have suggested. But, they are delicious like they are.

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BarbB

Cooking Level: Expert

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Reviewed: Sep. 18, 2008

I added the vanilla as suggested, but I also added about 1 - 2 tsps of finely grated orange zest. According to my husband, that was made the cookie great.

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Raven

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Aug. 19, 2008

I really felt this cookie was too dry and cake like. It also was pretty bland and they didn't spread at all.

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Jen

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Saint Francis, Wisconsin, USA

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Reviewed: Jul. 17, 2008

This recipe can be found word for word on the back of the Crasins package. Its a pretty good recipe, just not an original one. I'd suggest making them a little sweeter, they had a touch of a dry/salty taste to me.

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Kirthana

Cooking Level: Beginning

Living In: Manchester, New Hampshire, USA

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Reviewed: Apr. 2, 2008

These were nothing special IMO. The only difference I made was to add vanilla and soak the cranberries in warm water first to plump them. They were ok, but I won't be making them again. To me they were lacking in flavor.

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Cathi from NJ

Cooking Level: Intermediate

Home Town: Iselin, New Jersey, USA

Living In: New Port Richey, Florida, USA

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Reviewed: Mar. 3, 2008

These were quite good but seemed to be missing something in terms of flavor. I would definitely recommend adding in some vanilla (I used 1-1/2 tsp)...and next time I will try adding some orange zest. Otherwise the texture of these cookies was great. Just be sure not to over-bake...mine were done after only 9 minutes.

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anelson

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Reviewed: Feb. 12, 2008

My family did not like these at all.

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amysco

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Reviewed: Jan. 28, 2008

They were good but I think they could use more sugar...they weren't sweet enough for my taste

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SKTUNSTALL

Cooking Level: Intermediate

Home Town: Trumbull, Connecticut, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 20, 2008

Excellent recipe. This cookie definetly needs to be flattned before baking, i use the bottom of a drinking glass dipped in white sugar. Also, after cooled, dip half into either white or milk chocolate and sprinkle with a few chopped nuts. Next to taste, presentation is everything, this little attention to detail helps to create an awesome looking and tasting cookie.........

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Robin

Cooking Level: Professional

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Reviewed: Dec. 16, 2007

Great cookie, definitely smash down before baking as it will spread very little on it's own. I'm tempted to try these again cutting slices from a refrigerated roll.

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BLEUDECIEL

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Reviewed: Dec. 14, 2007

I like to make these with the holiday swirled white chocolate chips. I think it makes a very pretty Christmas cookie.

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Jenny

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Reviewed: Dec. 10, 2007

These cookies are delicious! Just as some other users did, I added about a teaspoon of vanilla to the creamed butter and sugar, and also the zest of one orange. I used a cookie scoop to portion the dough (I think it was a one-ounce scoop). Make sure to flatten the cookies with the palm of your hand before they go into the oven because they do not flatten out much while baking.

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Annie_F

Cooking Level: Expert

Home Town: Santa Clara, California, USA

Living In: Morro Bay, California, USA

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Reviewed: Dec. 3, 2007

Excellent! These are some of the best cookies I've ever made. I used white-chocolate/chocolate swirl chips, instead of plain white-chocolate. Next time, I may try adding some finely chopped almonds for a little extra crunch.

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iloveonions

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2007

I added vanilla extract, about 2 tsp., and cut the butter down to 1/2 cup. Turned out great.

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DUESER

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Reviewed: Nov. 18, 2007

I just started making these, after spending some time searching for a recipe to use ingredients I had on hand, and discovered that this is the recipe off the back of the bag of Ocean Spray Craisins. I wonder about copyright? Anyway, the six-ounce bag is not quite one and one-fourth cup. That's why I looked at the bag: to see if the measurement was given in cups.

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Thisni Caza

Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA

Living In: Topeka, Kansas, USA

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Reviewed: Nov. 13, 2007

Great cookies. Yum!!!!

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KNJ500

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Reviewed: Oct. 24, 2007

This Recipe was exactly what I was looking for. They came out PERFECT. I did use orange flavored driend cranberries, Splenda brown sugar blend which uses half as much volume than regular brown sugar and I used quick cooking oats because that is what I had on hand. I also added the 2t of vanilla that was reccommended by other users. I found that 11 minutes in my vintage oven was good for me. They came out very light and incredibly tasty! I will definately use this recipe again and I reccommend it to EVERYONE!!

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