Cranberry Hootycreek Cookies

Since I have been visiting my family we have made cookies every night! Gasp, No! Say it ain’t so! Well folks, it is and since I have yet to work out since I have arrived I may be headed back to SF with a little more meat on my bones!

Last night, we made Cranberry Hootycreek cookies.  My grandma had the recipe stashed in her recipe box and it did not disappoint.

Without further ado here is the recipe:

Cranberry Hootycreek Cookies

List of Ingredients

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 chips/chunks
1 cup walnuts, chopped

Set oven at 350′

1. Set aside a non-stick cookie sheet or line a cookie sheet with parchment paper.

2. Combine flour, baking soda, and salt – add oats.

3. Next, use an electric mixer to cream the butter for 1 minute. Add white and brown sugar and vanilla until light and fluffy. ( We used Medium Speed on my Grandma’s 50 year old mixer.) While beater is running, add eggs, one at a time, and beat 2-3 minutes or until mixture is smooth.

4. Add dry ingredients slowly until well combine. On low speed.

5. Mix in cranberries, chips and nuts by hand.

6. Drop batter in tablespoonfuls onto prepared baking sheets.

7. Cook for about 7 to 12 minutes. The goal is to have the edges slightly browned.

8. Remove from oven- and set on wire rack. Or just remove, my family literally grabbed them off the baking sheet!

Recipe makes about 30 to 50 cookies.

Sounds like a lot but don’t worry – they were gone in a jiffy.

They make a great dessert, snack or breakfast. My dad even crumbled a couple in his greek yogurt!




By the time I got around to taking the picture almost all the cookies were gone!


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