Chocolate Chip Cranberry Oatmeal Cookies
Source: Amanda Zadok; Carver, Massachusetts
Yield: Approximately 3 ½ dozen cookies
Ingredients
⅔ cup Butter or Margarine, softened
⅔ cup Brown Sugar
2 Eggs
1 ½ cups Old Fashioned Oats
1 ½ cups Flour
1 teaspoon Baking Soda
½ teaspoon Salt
1 Bag of Sweetened Dried Cranberries (6 oz.)
⅔ cup Chocolate Chips
½ cup Chopped Walnuts
Method
Preheat oven to 375 degrees. Using an electric mixer beat butter or margarine and brown sugar together in a bowl until light and fluffy. Add eggs and mix well. Combine oats, flour, baking soda and salt in a separate bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries, chocolate chips and walnuts.
Drop rounded teaspoonfuls onto ungreased cookie sheet. Bake for 10 to 12 minutes or until gold brown.
Cranberry Impact
Cranberries are native only to North America and southeastern Massachusetts is the birthplace of the commercial cranberry industry.
Cranberries are the No. 1 food crop in Massachusetts. The industry supports nearly 6,400 jobs and contributes an economic impact of $1.7 billion annually.
Cranberry growers farm more than 11,500 acres of cranberry bogs in southeastern Massachusetts. With 3-5 acres of support land for every acre of active bog, the cranberry industry protects 60,000 acres of open space.
Learn what's happening on cranberry farms this time of year:
Cranberry vines emerge from dormancy and the leaves turn from red to green as the plants start making chlorophyll. Growers begin to monitor for frost and early emerging insects. When bud break occurs, tender, new shoots of the cranberry vines begin to grow. Vine health is monitored along with emerging weeds and insects.