Irresistible oatmeal cookies, studded with dried cherries, chocolate chips and chopped toffee bars. Make them soft by leaving them on the baking tray for a minute or two. If you like a crisp and crunchy cookie - immediately remove them from the baking tray once they are done baking.
Make perfect cookies every time with our How to make cookies guide!
I was on a 'use up whatevers in the cupboard' drive when I made these so I used chunks of milk chocolate, 100g of glacé cherries and made it up with 50g raisins as well as the oats (hiding in a cupboard) and Daim bars and everyone agrees they are absolutely divine! A word of warning; they spread like hell so make sure they're several miles apart! - 19 Aug 2013
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) - 26 Jun 2007 (Review from Allrecipes US | Canada)
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. - 18 Aug 2007 (Review from Allrecipes US | Canada)