By Miss Liz of Two Maids a Milking


Thanks Jeanette for the Black Bottom Banana Bars!! They look awesome!!

I was scanning the Gooseberry Patch Online Recipe Box looking for the perfect recipe for Miss Megan when I remembered she use to work for the cranberry growers out east. I also know she is partial to chocolate so this recipe combines them both!!
Cranberry Treasure Cookies.

Start by mixing the dry ingredients.

Put aside and cream the butter and brown sugar.

Add the eggs.

Mix in the dry ingredients.


Mix in all your goodies!!


Scoop and bake!!

Enjoy with a tall glass of ice cold milk!


Cranberry Treasure Cookies:
1-2/3 c. all-purpose flour
1 t. baking
soda
1/2 t. salt
1/2 c. butter or margarine,
softened
3/4 c. brown sugar, packed
1 egg
10-oz. pkg. white chocolate baking pieces
1 c.
cranberries, rinsed and patted dry
1/2 c. pecans, coarsely
chopped
1 t. orange zest, grated


Preheat oven to 375 degrees. Grease two large cookie sheets. In a small bowl, combine flour , baking soda and salt; set aside. In a large mixing bowl, beat butter and brown sugar until creamy. Blend in egg. Gradually beat in flour mixture. Stir in white chocolate, cranberries, pecans and orange zest. Drop by heaping tablespoons onto prepared cookie sheet. Bake 12 to 14 minutes until golden brown. Let stand 2 minutes. Remove from cookie sheets; cool.


Now for even more cookie fun. 


The good people over at Gooseberry Patch will give one of you the cookie cookbook of your choice from their Online Store just for sharing your recipe with us. 


See the rules below to enter.

Rules:

Link up your cookie recipe below! 

You can enter up to 5 recipes

If you don’t have a blog you can post your recipe in the comments on either blog (up to 5 as well)


*If you are seeing this post in a reader you have to visit either of the blogs to see the widget to enter


NOTE: To be officially enter you must enter through the widget and click, “I did this.” 



<a href=”http://rafl.es/enable-js”>You need javascript enabled to see this giveaway</a>.

Cris from GOODEness Gracious

The mama cooking up all kinds of GOODe things on GOODEness Gracious and changing her family's life on As Goode As It Gets. Ag runs in her roots and she is proud to count so many farmers her friend.

    Comments

  • Lana


    Well DANG! These nuts DO look good in this cookie. I might have to change my way of thinking about crunchy things in my cookies!

  • Cindy B.


    Oatmeal Gingersnaps
    1 1/2 c all- purpose flour
    1 c sugar
    3/4 c quick-cooking oats
    1 tsp. baking soda
    1/4 tsp. salt
    1 tsp. ground ginger
    1/4 tsp. ground clove
    1/2 c. shortening
    1/4 c. molasses
    1 egg
    Sugar
    Stir together first 7 ingredients in mixer bowl.
    Attach bowl to electric mixer with paddle attachment. Add shortening, molasses, and egg; beating until well blended at medium speed about
    2 minutes. Form into 1″ balls, roll in sugar, and place 2″ apart on greased cookie sheet. Bake
    at 375 F. for 8 – 10 minutes. Cool on sheet for 1 minute and remove to rack to cool completely.
    Makes about 3 1/2 dozens.

    cindyskitchen@yahoo.com

  • Cindy B.


    Oatmeal-Craisins Cookies
    8 oz. all-purpose flour
    1 tsp. salt
    1/2 tsp. baking soda
    2 tsp. baking powder
    Sift together and set aside.
    2 eggs
    2 tbsp. water
    1 1/2 tsp. vanilla
    8 oz. shortening
    6 oz. sugar
    8 oz. brown sugar
    Place eggs, water, vanilla, shortened, and sugars in mixing bowl. Beat at low speed for 1-2
    minutes or until well blended. Add the flour mixture, mix on low speed 2-3 minutes or until smooth. Remove bowl from mixer. With a wooden spoon, stir in 10 oz. rolled oats and 7 oz. craisins. Drop by 1 tablespoonful on lightly greased cookies sheets. Bake 15 – 18 minutes or until lightly brown in a 350 degrees oven. Carefully loosen cookies from pans while still warm.

    My favorite way to serve: I like to drizzle white chocolate over these cookies.

    cindyskitchen@yahoo.com

  • Cindy B.


    Coffee-Coconut Treasures
    1 1/2 c. flour
    1 c. sugar
    1 1/2 tsp. baking powder
    1/4 tsp. salt
    1 tbsp. instant coffee
    1/2 c. butter, room temp.
    2 eggs
    1/4 c. milk
    1 tsp. vanilla
    1 1/3 c. sweetened coconut flakes
    Coffee Glaze (opt.)
    Toasted coconut (opt.)
    Mix together flour, sugar, baking powder, and salt in mixer bowl. Add the instant coffee. Add
    the butter, eggs, 2 tbsp milk and vanilla. Beat on low speed for 2 minutes. Add the remaining milk and coconut an beat 30 seconds longer. Chill 2 hours.
    Drop by teaspoonful on ungreased cookie sheets.
    Bake at 400 degrees for 10 minutes or until lightly browned Quickly remove from sheets, cool. Top with Coffee Glaze and toasted coconut
    if desired. Store in airtight container. Makes
    about 6 dozens.
    Coffee Glaze:
    Dissolve 2 tsp. instant coffee in 1/4 cup water
    (or use 1/4 cup brewed coffee and omit the water) Add up to 3 cup powdered sugar (for desired thickness) and a dash of salt in a bowl
    and stir until smooth. Spread on top of cookies.
    Makes 1 cup.

    I love baking. Cookies are my favorite things to bake. I forgot to add the Oatmeal-Craisins Cookies makes about 4 dozens. It’s my personal favorite.

    cindyskitchen@yahoo.com

  • Hoosier Farm Babe


    OMG – the cranberry-chocolate cookies you made for Megan looks delish and all the recipes that linked up today look AWESOME too!!!!

  • RuthAM


    Oatmeal Pudding Cookies
    Serves: 36

    1 1/4 cups flour
    1/2 teaspoon cinnamon
    1 teaspoon baking soda
    1 cup butter or margarine, melted
    3/4 cup brown sugar
    1/4 cup sugar
    1 3-ounce package vanilla instant pudding mix
    2 eggs
    1 cup raisins
    3 1/2 cups oatmeal

    Combine flour and baking soda and cinnamon. Set aside. In a large bowl combine melted butter, sugars, and pudding mix. Beat in eggs. Stir in flour mixture. Fold in raisins and oatmeal. drop by teaspoonful onto ungreased baking sheets about 2 inches apart. Bake at 350 degrees for 10-12 minutes. Cool on wire racks.

  • RuthAM


    Pumpkin Oatmeal Raisin Cookies

    Book: Ruth’s Favorite Recipes
    Chapter: Cookies

    2 cups flour
    1 1/3 cups oatmeal, quick or old-fashioned
    1 teaspoon baking soda
    1 teaspoon cinnamon
    1/2 teaspoon salt
    1 cup butter, or margarine
    1 cup packed brown sugar
    1 cup granulated sugar
    1 cup pure pumpkins
    1 teaspoon vanilla extract
    3/4 cup raisins
    1 large egg

    Preheat oven to 350°. Lightly grease baking sheets or use parchment paper.

    Combine flour, oats, baking soda, cinnamon and salt in a medium bowl. Beat butter and sugars in a large bowl until light and fluffy. Add pumpkin, egg and vanilla, mix well. Add flour mixture, mix well. Stir in raisins. Drop by rounded tablespoons on to prepared baking sheets.
    Bake 14-16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes, remove to wire racks to cool.
    Note: Cookies may be frosted with a vanilla or orange frosting if desired.

  • Kathie In Iowa


    Oatmeal, Peanut Butter, and Chocolate Chunk Cookies

    (Three favorites rolled into one cookie! These are a favorite in our house)

    3/4 cup butter, softened
    3/4 cup peanut butter
    1-1/4 cups packed brown sugar
    1-1/4 cups granulated sugar
    1-1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    3 eggs
    1-1/2 teaspoons vanilla
    2-1/4 cups all-purpose flour
    2 cups rolled oats
    1 10-ounce package miniature milk chocolate kisses or milk chocolate chips

    Beat butter and peanut butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in flour. Stir in rolled oats with a wooden spoon. Stir in chocolate kisses.

    Drop dough from a #50 or #60 scoop, or from a tablespoon, 3 inches apart onto an ungreased cookie sheet. Slightly flatten dough with
    your hand, if desired. Bake in a 375 degrees F. oven about 8 to 10
    minutes or until edges are lightly browned. Transfer to wire racks and cool. Store in an airtight container or plastic bag at room temperature up to 3 days. Makes 60 to 72 cookies.

    Make-ahead tip:Cool cookies completely. In an airtight or freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.

    Kathie Williams
    kwilliamsnwc@nwcable.net

  • Cindy B.


    Fruit Cake Cookies
    This recipe makes a lot.
    1 c. brown sugar
    1/2 c. butter
    4 eggs, separated and beaten
    1/2 c. brandy
    3 tsp. soda, dissolved in 3 tsp. milk
    1 lb. dates, candied cherries, candied pineapple
    6 c. pecans
    1 1/2 lb. white raisins
    1 tsp. cinnamon
    1 tsp. nutmeg
    3 c. sifted all-purpose flour
    Add 1 cup flour to the fruit and nuts. Cream sugar and butter; add brandy, than soda and milk
    and beaten egg yolks. Add floured nuts/fruits mixture, flour, and spices. Beat egg whites and fold in batter. Drop by teaspoonful on parch- ment lined cookies sheets. Bake 20 minutes in a 300 degree oven. Makes 12 dozen.

    cindyskitchen@yahoo.com

  • Cindy B.


    Espresso Fudge Cups

    This can be stored in an airtight container for several days or frozen.

    Makes 24 cookies
    1/2 c. unsalted butter
    1/2 c. semisweet chocolate morsels
    2 eggs
    1/2 c. all-purpose
    1 tsp. instant espresso or coffee granules
    3/4 c. sugar
    1/2 c. chopped pecans
    24 pecan halves

    In a medium size microwaveable bowl or a double boiler over simmering water, melt butter and chocolate; stir until smooth. Let cool slightly.
    Whisk in eggs. Stir in flour, coffee granules, and sugar; mix well. Stir in chopped pecans.
    Line 24 mini muffin tins with paper muffin cups.
    Spoon batter into each cup, filling almost to the top. Place a pecan half on top of each.
    Bake in a preheated 350 degree oven for 18 – 20 minutes, or until toothpick inserted in center comes out clean. Let cool 2 -3 minutes, remove to rack to cool completely.

    cindyskitchen@yahoo.com

  • The Cantelmo Family


    Those look so good!

  • Abramyan Avenue


    Those cookies look delicous! My former boss brought cookies into the office one day that her daughter made and they had white chocolate and cranberries in them. Honestly, they were some of the best cookies I have ever tasted. I can’t wait to try your recipe! Thanks for sharing!
    -april

  • Carol Wiley


    Chewy Oatmeal Cookies

    1 cup butter
    1 cup firmly packed brown sugar
    1 cup white sugar
    2 eggs
    1 teaspoon vanilla
    1 teaspoon soda
    1/2 teaspoon salt
    2 cups flour
    2 cups old-fashioned rolled oats
    1 1/2 cups semi-sweet chocolate chips

    Blend butter, sugar, eggs & vanilla until light and fluffy.
    Sift soda, salt & flour together.
    Add to egg mixture. Mix well.
    Stir in oats.
    Stir in chocolate chips.

    Drop by tablespoon size onto cookie sheet.
    Bake 375 degrees for 8 to 10 minutes.
    Take out just before they look totally done.