Got the recipe from this great baking book my sister borrowed from the library called Advanced Bread and Pastry, written by Michel Suas who founded the San Francisco Baking Institute. It's a comprehensive guide to making breads, viennoiserie, cakes and cookies. Definitely geared more towards the serious baker and/or professional and it's written in that vain. I liked it so much I promptly ordered it online.
Used the oatmeal raisin cookie recipe but substituted dried cherries for the raisins and also added toasted chopped walnuts. Made the cookies super size and I think they turned out great...nice golden brown color on the outside and chewy inside. All it's begging for is a glass of milk.