This was a very good recipe, I made all four just to try them out. I have to say that the orange-cranberry ones did not come out. The oatmeal cinnamon were good. I chose to put mint in the chocolate variety and then drizzled them with mint flavored white chocolate and they turned out very nice. But the true star of this recipe is the coconut ginger, they were spectacular! I did add some coconut extract otherwise made as directed. I love that you toast the coconut before stirring it into the dough. I would make these again, but make one huge batch of coconut ginger. It was very nice to be able to get four distinct cookies out of one basic dough, and I like that you can keep the rolls in the freezer until you need to bake them. Thank you for a great addition to my holiday trays.
Very good, rather delicate cookies. I halved the recipe and made two kinds, chocolate orange and toasted macadamia/dried mango. For the chocolate cookie, I followed the recipe fairly faithfully, only using 1/2 teaspoon orange oil instead of orange extract, and adding some finely minced candied orange peel. For the second type, I just added the nuts and fruit to the base recipe. Thank you very much for sharing this easy, versatile and tasty recipe with us.