Recipe of the Week - Cranberry & Ginger Oatmeal Cookies


Fresh Wisconsin cranberries are worthy of more than just a Thanksgiving sauce. These tart ruby red gems work well in so many other recipes - whether in sweet and buttery baked goods or atop your next goat cheese crostini. Give this ginger-spiced cookie recipe a whirl, courtesy of local food blogger Inspired by the Seasons.



Heat oven to 350 degrees. In a small bowl combine flour, baking soda and salt. Put cranberries in a food processor and pulse 4 or 5 times, alternatively cut each berry into thirds. In a large bowl mix, together ginger and brown sugar add granulated sugar and butter and cream together with a handheld mixer on medium speed. Add eggs and vanilla and mix until combined. Next add the flour mixture. Stir in coconut, oatmeal and cranberries until evenly combined in batter.

With a teaspoon scoop batter and place on un-greased cookie sheet. Bake for 10-12 minutes. Transfer to a wire rack to cool. Store in an airtight container. Makes 24 cookies.

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