cranberry cookies

Cranberry Nut Cookies

Cranberry Nut Cookies

I got this recipe from a friend’s cousin. I made them for years then sort of forgot about them. Came across the recipe again and decided to make them again. Wow, they really are good. Not the prettiest cookie out there, but so soft and tender and tasty.

The original recipe calls for a cup of butter and a cup of shortening. I used straight butter, but chilled the dough Either variation works, just your preference. What can I say? I prefer butter.

The recipe also calls for dried sweetened cranberries, not fresh berries.

So here is the recipe. It makes a big pile of cookies. You can freeze the dough or even the baked cookies if it is too much for you.


Craisin Nut Cookies

1 c. shortening or butter, See note:

1 c. butter

1 1/2 c. sugar

1 1/2 c. brown sugar

3 eggs

1 T. grated orange peel

5 c. flour

1 1/2 t. each baking soda and salt

2 c. chopped nuts

1 (6 oz.) package craisins (sweetened dried cranberries)

Cream together first 6 ingredients and blend until smooth. Combine flour with soda and salt and add to sugar mixture. Stir in nuts and craisins. Drop walnut sized balls on an ungreased cookie sheet about 2-inches apart. Bake in a preheated 350-degree oven for about 8-10 minutes or until golden brown. Makes about 7 dozen.

Note: If using all butter, chill the dough for at least a few hours before baking,

Oatmeal Cranberry Cookies

Oatmeal Cranberry Cookies

I love a good oatmeal raisin cookie. Heck, I love cookies in general. It’s a classic and always popular. Like a lot of classics though, it can be fun to change things up a little. Sometimes you create a new classic.  I had a request for oatmeal cookies, but with something other than raisins.  I ended up using dried, sweetened cranberries and the result was quite nice. Moist cookies with just a touch of tartness from the cranberries. A new classic that I plan on making again.

 Oatmeal Cranberry Cookies

3/4 c. butter

1 c. brown sugar

1/2 c. sugar

1 egg

1/4 c. water

1 t. vanilla

3 c. rolled oats

1 c. flour

1 t. salt

1/2 t. soda

1 c. dried sweetened cranberries

Preheat oven to 350-degrees. Beat together butter, sugars, egg, water and vanilla until smooth. Combine remaining ingredients and stir into butter mixture. Drop by rounded teaspoonfuls onto lightly greased baking sheet. I use a cookie scoop- it makes for uniform cookies and is faster than using a spoon. Bake for about 12-15 minutes. Makes about 5 dozen.

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