Monday, November 14, 2011

Cranberry Hootycreek Cookies

I've searched and researched how this cookie got its name, but haven't been able to find anything about its history.   All I know is that the hootycreek is one of the yummiest cookies to have in the cookie jar, and they make perfectly sweet holiday gifts to give to special friends and co-workers. 

2-1/4 cups flour
1 cup old-fashioned (not quick-cooking) oatmeal
1 tsp baking soda
1 tsp salt
1 cup 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 chips
1 cup walnuts, or pecans, chopped
  1. Set oven to 350.
  2. Line baking sheets with parchment paper, or spray with Pam or like spray.
  3. Sift together flour, baking soda and salt.  Stir in oatmeal.
  4. In electric mixer, cream the butter for 1 minute.  Add white and brown sugars 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.
  5. Add dry ingredients all at once and mix on lowest speed just until blended.
  6. Remove bowl from mixer and stir in cranberries, white chips and nuts by hand.
  7. Drop batter by tablespoonful onto prepared baking pans, spacing cookies 2" apart.  (You can get a dozen cookies on an average-size cookie sheet.)
  8. Transfer cookies to hot oven and bake about 10 minutes, or until firm and slightly brown around the edges.  (Depending on your oven, this may take from 8-15 minutes.)
  9. Transfer cookies to wire racks to completely cool, then store in an airtight container.
  10. Makes 36-50 cookies, depending on size.
Always remember:  A balanced diet is a cookie in each hand!