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 annual.
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:
Spring is an active time on cranberry bogs with the vines coming out of dormancy and beginning to grow. A flurry of activities will take place with the most important being frost protection! Other activities include: removal of the winter flood (anytime from mid-February through mid-March); late water flood (by mid-April) to provide pest management benefits without the use of chemicals; weed management; and planting new vines.