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  • Mary Kay

Giant Cranberry White Chip Oatmeal Cookies - A Great Grab and Go Wisconsin Breakfast!


Cranberries are a Wisconsin native, and this cookie makes a great grab and go breakfast or snack when you’re in a hurry! Add milk or coffee and you have the perfect eye opener.


Cranberries give these oatmeal white chip cookies a refreshing flavor and just a little bit of tang with each mouthful. It’s a mouthful of change from chocolate chip cookies if your family enjoys them too much. Of course, is it possible to enjoy chocolate chip cookies “too much?”


Did you know that Wisconsin produces over 45% of the cranberries worldwide? Did you also know that in the Fall you can see enormous ponds of the red berries being harvested in the acreage along the Interstate system near and around Tomah and Warrens, Wisconsin? And, how about the annual celebration of the berry at the heart of the multi-day Warrens Cranberry Festival held in September? Thousands of people stroll the miles of craft and food vendors who help celebrate the tart little red berry.


This recipe will make about 20 giant cookies.


Preheat your oven to 350F degrees.


Prepare your pans:

Line cookie sheets with parchment paper.


Gather up your Ingredients:

20 T Butter, softened (1 stick plus 6 T)

1 C Sugar

¼ C Brown sugar

2 Eggs

2 t Vanilla extract

2 ½ C Flour

1 t Baking soda

2 t Cornstarch

¼ t Salt

2 C Oats, rolled or old fashioned, uncooked

1 C Cranberries, dried

1 C White chips


Mix and Bake your Giant Cookies:

- Beat the butter and sugars until creamy.

- Beat in the eggs, one at a time, with the extract, until combined. Set aside.

- Add the flour, soda, cornstarch and salt together in a separate bowl or in a flour sifter. Whisk or sift the dry ingredients together and add to the wet mixture until well combined.

- Stir in the oats, dried cranberries and white chips.

- Roll the dough balls out with a scoop, about 2-3 tablespoons each.

- Bake at 350F degrees for about 13 -15 minutes. I check them at the 10-minute mark and rotate my pans so they bake evenly. Your oven temperature may vary.

- Bake until golden brown around the edges and no longer wet looking on top.

- Take cookies out of the oven and leave them on the baking pans for 10-15 minutes as they continue to bake.

- They should be nice and chewy inside, with crisp outer edges.


Drizzle Icing or add yogurt covered cranberries for Garnish:

- For a little extra touch, mix a cup of powdered sugar with a little milk for an icing to drizzle on top of the cookies. Add the milk just a teaspoon as a time and stir with a whisk or fork until you get it to the right drizzling consistency. Yum!

- Here’s something else to try. Add white yogurt coated cranberries on top. Place on one on top of each warm cookie and press a little to make it one with the cookie. Mmmm…mmm…mmm!


Storage:

- If you don’t want to bake them right away, scoop the dough and roll them in your hands. Then store and freeze in an airtight container. Thaw them for about 30 minutes before baking at 350F degrees.

- These giant cookies will stay fresh for up to 5 days in an airtight container.

- Freeze the cookies in an airtight container for up to a month or so.


These are tasty cookies that are easy to pack for travel, to school or work. Or, just enjoy them with your favorite latte or ice-cold milk. Whichever way you enjoy them, “Bake your own Memories!”



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