It’s been almost a month since my son moved back up to the university and I gotta tell you that I really miss him. I hear about other parents enjoying the fact that they are finally empty nesters but not me. I don’t like it one bit. The house is eerily quiet and my husband and I have to get used to cooking for two. Fortunately, we stay in touch via cell phones, email, Facebook and Skype.
However, the one thing that helps me deal with this situation is the opportunity to send care packages up to my son. It helps me feel like I am still a mom by baking and mailing him some of his favorite cookies. My Cranberry Oatmeal Cookies are deliciously chewy and are perfect for packing in a box to send up to a busy college student while at school. Make these cookies for your college student and they just might miss you too! Enjoy! Tessa
(adapted from Everyday Food)
- 1 1/2 cups old fashioned oats
- 1/2 cup all purpose flour
- 1/2 cup dried cranberries
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/2 cup white chocolate chips (optional)
- 6 Tbls. butter
- 1/2 cup packed brown sugar
- 1/4 c. white sugar
- 1 large egg
- 1 tsp. vanilla extract
Preheat oven to 350 degrees. In a medium sized bowl mix together the oatmeal, flour, baking soda, salt, dried cranberries and the optional white chocolate chips. Set aside. In another mixing bowl beat together the butter and sugars until creamy. Add the egg and vanilla. Mix well.
Add your dry ingredients to the wet ingredients and continue to mix until well incorporated. Drop by spoonfuls onto a silpat or silicone lined cookie sheet (I like to use a cookie scoop for more precise portions). Bake for 12-16 minutes until a light golden brown. Place cookies on wire racks to cool. Makes about 2 dozen cookies.
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.