Bounceberries for Peace

Bounceberries with Beaujolais


A Small Thanksgiving Feast of Cranberry-Oatmeal Cookies and Beaujolais Nouveau / New Jersey / Nov. '06

O giver of each perfect gift!
This day our daily bread supply:
While from the Spirit's tranquil depths
We drink unfailing draughts of joy.
    --Lyra Catholica

(Cookie recipe after the jump)

Cranberry-Oatmeal Cookies

  • 2/3 cup butter
  • 2/3 cup dark brown sugar
  • 2 large eggs
  • 1-1/2 cups old-fashioned oats
  • 1-1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 6-ounce package Craisens or Sweetened Dried Cranberries (or a partial package of Craisens and some currants)
  • 2/3 cup white chocolate or dark chocolate chunks
  • Fresh cranberries

Preheat oven to 375 degrees. Beat butter and sugar until light and fluffy and add eggs, mixing well. Combine oats, flour, baking soda, and salt in a separate mixing bowl. Gradually add to butter mixture, mixing well after each addition. Stir in cranberries (and currants if using) and chocolate. Drop by rounded teaspoons on an ungreased baking sheet. Push a fresh cranberry into the top of each cookie. Bake for 10-12 minutes and cool on wire rack.


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