In continuing with my love of everything cranberry, I have decided to make a cookie that involves them, to break up the monotony of all the bread recipes.
This one comes from my Grandma Melusines binder, they are called Cranberry Carmel drops, and the recipe is a cut out from a newspaper, no credit is given to the original creator.
Makes 4 dozen cookies
3/4 cup butter
2 cups sugar
3/4 cup evaporated milk
1 package (small 3 3/4oz) butterscotch instant pudding
5 cups quick cooking oatmeal
2 cups fresh cranberries
In a large saucepan, combine butter, sugar, and milk. Cook while stirring until miture comes to a full rolling boil. Remove from heat and stir in pudding, otameal and cranberries. Stir until well blended. Cook 15 minutes. then drop by teaspoonfuls on waxed paper. Let set several hours befor paking into airtight container and storing in a cool dry place.
Ok - first of all, the recipe does not say how to cook for the final 15 minutes. Cook high? cook low? I just put it on medium, and stirred it a bunch of times and hoped that counted. I am guessing it didn't, because the drops came out a bit soggy. The flavor was incredible, and I loved the idea behind them, but I really need to figure out how to make them a little less limp.
Kids loved them. Chief commentator loved them. But we'd all like them to be a little firmer.
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