A short while ago my family and I spent a week vacationing in a town a called Bandon on the Oregon Coast. Bandon is a small touristy town with beautiful golf courses, gift shops, art galleries, fishing, boating, and cranberry bogs. Whenever we go to Bandon for a visit, I like to pick up a pound or two of the their locally grown Oregon cranberries and a couple of bottles of Sea Mist cranberry wine.
It is not unusual to stroll along the beach in Bandon and not see other people. While on a walk early one morning I fortunate enough to see deer tracks heading back from the ocean. How cool is that?
A deserted beach. The perfect place to walk and clear a busy mind…
Oregon grown cranberries are sweet, tart and perfect for my White Chocolate Cranberry Cookies. These cookies are similar to a traditional chocolate chip but with white chocolate chips and bright little red cranberries. Next time you see a bag of dried sweet Oregon grown cranberries, snag some and make these cookies. Oh, and by the way, the dried cranberries and the cookies freeze well. Enjoy! – Tessa
- 2 1/2 cups all purpose flour
- 1 cup brown sugar (lightly packed)
- 2 sticks or 1 cup butter (softened)
- 2 eggs
- 2 tsp vanilla extract (use the real not imitation)
- 1 tsp. baking soda
- 1 tsp. salt
- 12 oz. white chocolate chips
- 8 oz. dried cranberries
Preheat your oven to 375 degrees. Grease your cookie sheets or use a silicone liner on the sheets. In a large mixing bowl with a mixer, blend together all the ingredients except for the white chocolate chips and dried cranberries. Mix well. Fold in the white chocolate chips and dried cranberries. Drop the dough using a teaspoon or a small cookie scoop onto the cookie sheets. Bake for 10-12 minutes or until golden. Remove from oven and cool on wire racks. Store in a tightly covered container. Makes about 6 dozen cookies.