Recipe of the Week - Cranberry & Ginger Oatmeal Cookies
Posted on December 18, 2019 | Recipe
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.
- 1 c all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 c old-fashioned oats
- 1/2 c fresh cranberries
- 1/2 c sweetened coconut flakes
- 1/2 c butter at room temperature
- 1/4 c granulated sugar
- 1/2 c light brown sugar
- 1 tsp freshly grated ginger
- 1 large egg
- 1 tsp pure vanilla extract
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.