Cranberry Hootycreek Cookies

Cranberry Hootycreek* Cookies

Here's one of my favorite cookie recipes, a cookie I nearly always make for the holidays.  They're crisp and crunchy, tart with cranberries, rich with butter and white chocolate, but not totally evil because of the oats. 
(The oats magically disappear into the batter, by the way, so they won't taste as if you're eating oatmeal cookies.)

from: Sue Rogers, via Boston Globe

2-1/4 cup flour
1 cup old-fashioned (not quick-cooking) oats
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
2/3 cup granulated sugar
2/3 cup brown sugar, firmly packed
2 tsp vanilla extract
2 large eggs
1 cup dried cranberries
1 cup white chocolate pieces
1 cup walnuts, chopped


Set oven to 350˚.

1. Line baking sheets with parchment (or use non-stick cookie sheets). 
2. Sift together flour, baking soda and salt; stir in oats. 
3. In electric mixer, cream the butter for 1 minute; add white and brown sugar and vanilla and beat on medium speed until light and fluffy. With beater running, add the eggs, one by one, and beat 2-3 minutes or until mixture is light lemon-colored and perfectly smooth. 
4. Add dry ingredients all at once and mix on lowest speed just until blended.
5. Remove bowl from mixer and stir in cranberries, chips and nuts by hand.
6. Drop batter in tablespoonfuls onto prepared baking pans, spacing 2" apart. (You can get a dozen cookies on an average-size sheet.)
7. Transfer cookies to hot oven and bake about 10 minutes or until firm and slightly brown around the edges. (I find this can take from 8-16 minutes, depending on your oven.)
8. Transfer cookies to wire racks to cool completely, then store in an airtight jar.

Makes 36-50, depending on size of cookies

*Submitted to the Boston Globe April, 2002 cookie contest by Sue Rogers of Wilmington, MA: this recipe was the drop cookie runner-up.  Ms. Rogers said she had no idea why they were called Hootycreeks.  If anyone has any information on this point, please let us know!

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