Chewy Cranberry Oatmeal Cookies

When a family member sent us a recipe for Ambrosia Cookies they turned out to be so delicious, The Country Register just wanted to share it with the world! We voted it as having everything a good cookie should have including dates, oatmeal, coconut and a few other special ingrediants to make them extra special. After several batches of cookies, they are still at the top of our list. You can go to for the whole recipe. Because of that recipe we have partnered with Hope Pryor, Founder and Owner/Publisher of the site. This Brookings, OR lady has quite a story of how she ended up in business and we are happy to have The Country Register logo on her site and we are more than happy to share some of her published recipes and the link to her site. The recipe here is from

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 1/2 cups old-fashioned oats
1 cup unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tablespoon honey
2 teaspoons pure vanilla extract
1 1/3 cups dried cranberries
1 cup white chocolate chunks

Preheat oven to 350ºF (175ºC). Cover two cookie sheets with parchment paper.
In medium bowl mix flour, baking soda, salt and cinnamon; stir in oats. Set aside.
With an electric mixer, beat the butter and both sugars until light and fluffy. Beat in eggs one at a time. Add honey and vanilla; beat until blended. Add the flour mixture in two additions, beating until well combined. Stir in cranberries and chocolate chunks.
Drop the dough by heaping tablespoons about 2 inches apart onto the cookie sheets. Bake until the centers of the cookies are soft, about 9 to 11 minutes. Let cool on the sheets for 5 minutes; transfer to wire rack to cool completely.
Makes about 4 dozen.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.

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