The site below has 138 cookie recipes from Good Housekeeping. It's an ivillage site but on my dial-up, it takes me too long to go through each page. It's not the chocolate cherry one on the first page but maybe you'll find it on one of the other pages. Here is a link that might be useful: Good Housekeeping cookies

This is from Epicurious & is a Cook's Illustrated recipe: Cook's Illustrated's (Moist And Chewy) Oatmeal Cookies (With Raisins & Variations Michael in Denver, Quaker Oats has their famous Vanishing Oatmeal cookies, which remain soft if you leave them on your baking sheets for a minute or two before completely cooling on wire racks. I always soak my raisins in water and drain them before adding them to my cookies, although, I have heard that rum is better. :O) Cook's Illustrated #1 Oatmeal Cookies Why did it take six months to develop the right recipe for a chewy, thick, buttery oatmeal cookie? Well, it all started and ended with the back of the Quaker Oats box.... The challenge: When we considered doing a story on oatmeal cookies, the first place we went was the back of the Quaker Oats box, and the cookies the Quaker recipe produced were very good. Nonetheless, we wanted something moremore chewy, more moist, and more substantial. We were after a big, moist, chewy cookie with lots of real oat flavor. The solution: After literally months of testing, our final recipe was in fact still very close to the Quaker Oats recipe that had gotten us started, but we had discovered four simple changes that made a significant difference in the end result. First, we substituted baking powder for baking soda. The baking powder gave the dough more lift, which in turn made the cookies less dense and a bit chewier. Second, we eliminated the cinnamon recommended not only in the Quaker Oats recipe but in lots of other recipes. By taking away the cinnamon, we revealed more oat flavor. Third, we made our cookies really big, doubling the amount of dough most recipes recommend dropping onto the cookie sheet. We had learned that small cookies tend to be dry; by increasing size, we got more moisture and more chewiness. Fourth, we increased the sugar in our cookies, and this made a huge difference in terms of texture and moistness. Sugar makes baked goods both more tender and more moist because it helps the end product retain water during baking. In addition, by encouraging exterior browning, sugar promotes crispness. In the end, we had gotten even more out of our new oatmeal cookie recipe than we'd hoped for. BIG CHEWY OATMEAL-RAISIN COOKIES Makes 16 to 20 large cookies If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not overbake these cookies. The edges should be brown but the rest of the cookie should still be very light in color. Parchment makes for easy cookie removal and cleanup, but it's not a necessity. If you don't use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack. Ingedients: 2 sticks (1/2 pound) unsalted butter, softened but still firm 1 cup light brown sugar 1 cup granulated sugar 2 eggs 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/4 teaspoon freshly grated nutmeg 3 cups rolled oats 1 1/2 cups raisins (optional) 1. Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time. 2. Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins. 3. Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paperÂcovered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving. DATE OATMEAL COOKIES Substitute 1 1/2 cups chopped dates for the raisins. GINGER OATMEAL COOKIES Omit raisins and add 3/4 teaspoon ground ginger. CHOCOLATE CHIP OATMEAL COOKIES Substitute 1 1/2 cups semisweet chocolate chips for the raisins. NUT OATMEAL COOKIES Omit raisins, decrease flour to 1 1/3 cups, and add 1/4 cup ground almonds and 1 cup walnut pieces along with oats. Almonds can be ground in food processor or blender. ORANGE AND ALMOND OATMEAL COOKIES Omit raisins and add 2 tablespoons minced orange zest (remove zest with peeler, being careful to leave behind any white pith) and 1 cup toasted chopped almonds (toast almonds in 350-degree oven for 5 minutes) along with oats. Author(s): Christopher Kimball - Eva Katz Written: January,1997

I know a lot of people use a pressure cooker for ribs and it makes for quick ribs (and other foods). I thought about buying a pressure cooker, especially an electric one but decided against it. I usually brown the ribs, give them a seasoning rub, then into the Nesco and slow cook for a couple of hours. Buffets, Inc. closed down over 80 of their locations but all of the ones in MN stayed open. Guess we patronize them enough to stay open. It's interesting to see peoples' choices. I'm not into "people watching" much but sometimes get a kick out of how people dine. I used to be one who liked ribs drenched in sauce. After trying the "Memphis style" at Chili's I enjoyed them so much I went on a search for different rubs (and found hundreds, well, way more than that!) and now experiment with different rubs. I sometimes add some sauce afterward. And I'm really a fan of country style ribs and yes I know they're technically more of a "chop" but when you cook 'em like ribs and the pork boys are satisfied with the name, that's good enough for me. Hi Sooey. I like the Cook's Country and America's Test Kitchen shows and agree, they have a good website. They don't talk down to you like so many of the cooking shows do, they seem to try to teach. Some of their recipes get a little overboard to get the "perfect" whatever but I still pick up some tips and stuff from the show. Once you know the basics of making ribs, they're not difficult. And usually they're always good if cooked tender. (I'm still full from yesterday!) :)

I'm surprised no one posted Ann T's recipe. It's wonderful. At the request of my DSIL, I add chocolate chips now, so he gets to eat both of his favorite cookies at the same time. Home Cookin Chapter: Recipes From Thibeault's Table Oatmeal - Best Oatmeal Cookies ============================== 1 Cup butter (2 sticks) 1 cup sugar 1/2 cup packed brown sugar 1 egg 2 teaspoons vanilla 1 2/3 cup flour 3/4 Teaspoon baking soda 1/8 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon cinnamon dash nutmeg 1 1/2 cups rolled oats 1 cup golden raisins 1 cup semisweet chocolate chips Optional: cranberries, nuts, or whatever appeals to you. Preheat oven to 350° Cream butter and sugars together until light and fluffy. Add egg and beat until smooth. Add vanilla Combine flour, soda, baking powder, salt, cinnamon and nutmeg. Stir into butter mixture. Add rolled oats. Gently mix in raisins/chocolate chips, etc. Roll into small balls (golf ball size) and flatten with glass dipped in sugar. Bake 10 to 12 minutes or until bottoms are golden. Cookie should not get brown. Cool on wire rack.