My husband Roger benefits from the state cookie project, so he didn’t put up a big fuss when I decided to give Wisconsin a second chance. If you read my post last week, my Apple-Cheddar cookies were not a big hit. These cranberry cookies, though, are going to be made and gifted many times over.
I invited my neighbors in to chat after work, and we stood around the oven eating them hot off the trays. #norestraint.
In case you are landing here for the first time, my Yule Log partner in all things Christmas, Jeremy, and I decided we work best under extreme pressure. We set up a challenge to bake a cookie representing each of the 50 states–one state each week–until Christmas 2017. Each of us draws a state and then searches cook books, the internet and advice from friends, to bake a representative cookie.
When I found this recipe, I also learned my geography lesson of the day: Wisconsin grows over half of the world’s cranberries, and it’s the largest fruit crop in the state. I admit. I thought cranberries had to be raised near the ocean, in flooded fields–I guess that’s the Massachusetts Ocean Spray influence.
I found this recipe in the archives of the Milwaukee Journal Sentinel’s cooking pages, “Fresh.” The same recipe is on the Wisconsin Cranberry Growers Association recipe pages. There are many, many more cranberry recipes, so I may branch out in the future.
I tweaked a couple of ingredients. (See the recipe below.) Also, these were very good–2 1/2 dozen is not enough–I will double the recipe next time.
- 2/3 cup brown sugar
- 2 Eggs
- 1-1/2 cup old-fashioned oats
- 1-1/2 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 (6 oz) package sweetened-dried cranberries (The bag I purchased was an 8-oz bag, and I used the whole bag.)
- 2/3 cup white chocolate chunks or chips (I admit to using 1 cup of white chocolate chips–and next time I may explore the taste of chocolate chunks.)
Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened-dried cranberries and white chocolate chunks.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Makes 2 -1/2 dozen cookies.