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

It sounds like you already have a recipe that you like, but I wanted to throw this out there as I just made them the other day and they were wonderful. The texture was crispy but still tender. Crispy Salted Oatmeal White Chocolate Cookies (Smitten Kitchen) Adapted from CookâÂÂs Illustrated The original recipe didnâÂÂt have white chocolate in it, but it really works wonderfully in here. Even if youâÂÂre a dark chocolate fan. Watch out, use the good stuff and this may even convert you. 1 cup all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon table salt 14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened 1 cup sugar 1/4 cup packed light brown sugar 1 large egg 1 teaspoon vanilla extract 2 1/2 cups old-fashioned rolled oats 6 ounces good-quality white chocolate bar, chopped (not âÂÂwhite chocolateâ chips; theyâÂÂre almost always artificial. I am adamant about this.) 1/2 teapoon flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top) 1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl. 2. Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated. 3. Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness. 4. Sprinkle a flake or two of sea salt on each cookie 5. Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool. Here is a link that might be useful: Smitten Kitchen Crisp Salted Oatmeal White Chocolate Cookies

Some people aren't ga ga over butter flavor. I like it but it is not something I really like a lot, so I don't miss it in cookies, and using half butter gives butter's texture and flavor to the cookies along with the softness of margarine. But I also realize that margarine, which is not a totally natural product, bugs some people. For me, in most cookies when I use half butter I can still taste the buttery flavor and it is enough. All shortening, which some people also like, for me is a little too soft, and a little too greasy. Grandma made outstanding soft gingerbread cookies with Crisco, which is not something I keep in the cupboard but I scarfed up those cookies as a child. Margarine is also less expensive than butter, so using half and half is a way to still make good cookies and save some money. Luckily I like most thrifty foods so for me it is an easy adjustment. Your mileage may vary. I've also read that using a touch of molasses or corn syrup in the cookies helps them stay soft. I have a recipe on the docket using that technique, but I don't eat many cookies in the summer, too many great fruits around!

Here's another Quaker Oatmeal recipe that I found in "Everyday FOOD" January/February 2007 (from the kitchens of Martha Stewart Living). I just made these today and you could put any type of dried fruit in place of the dried cherries - or leave the fruit out entirely and you'd still have a great cookie. These are nice and soft with a nice undertone of spice. -Grainlady Chewy Cherry-Oatmeal Cookies 1 c. (2 sticks) unsalted butter, softened OR 1 c. apple butter (for a healthier alternative) 1 c. packed light-brown sugar 1/4 c. honey 2 large eggs 1-1/2 t. vanilla extract 1-1/4 c. all-purpose flour 1-1/2 t. cinnamon 1 t. baking soda 1/4 t. freshly grated nutmeg 1/2 t. salt 3 c. Quaker old-fashioned rolled oats 1 c. dried cherries 1. Preheat oven to 350°F. Line 2 baking sheets with nonstick baking mats or parchment paper. 2. In a small bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt; set aside. Place the butter, sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until light and fluffy, about 4 minutes. Add the eggs and vanilla, and beat to combine. With the mixer on low, gradually add reserved flour mixture and beat until incorporated. Stir in oats and cherries. 3. Drop 1 tablespoon of dough at a time about 2 inches apart on prepared baking sheets. Bake until lightly golden brown, 10-12 minutes. Let cool on sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 3 days. Makes about 4 dozen. (Note of experience: allow mixture to sit, refrigerated, for 20 minutes before baking. You could easily add 1 c. chopped walnuts, if you'd like.) My high-fiber, no-sugar changes... (changes have a *) 1 c. butter *1 c. agave nectar (natural, low-glycemic sweetener) 2 large eggs 1-1/2 t. vanilla 3/4 c. all-purpose flour *3/4 c. freshly-milled soft white wheat flour *3 T. flaxmeal 1-1/2 t. ground cinnamon (I used Penzey's Chinese Cassia) 1 t. soda 1/4 t. freshly grated nutmeg 1/2 t. salt 3 c. Quaker old-fashioned rolled oats 1 c. dried cherries *1 c. chopped walnuts