Hey Lisa!

I've made these before and they are quite good....

Oatmeal Cranberry White Chocolate Chunk Cookies

INGREDIENTS:

2/3 cup butter or margarine, softened
2/3 cup 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 Ocean Spray® Craisins® Original Sweetened Dried Cranberries
2/3 cup white chocolate chunks or chips
DIRECTIONS:

Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

Per Serving (1 cookie): Cal 135 (6%DV), Fat Cal. 54, Pro. 2g (4%DV), Carb. 18g (6%DV), Fat 6g (9%DV), Chol. 15mg (4%DV), Sod. 138mg (5%DV), Vit. A 47RE (4%DV), Vit. C 0mg (0%DV), Vit. E 1mg (2%DV), Calcium 16mg (1%DV), Iron 1mg (3%DV), Folate 5Ug (1%DV), Zinc

Lisa -

I don't know if these would be of interest to you, but I make them every year for Thanksgiving and they are DELISH!

New England Biscuits with Cranberries and Rosemary

2 cups flour
2 ½ teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
½ cup dried cranberries
2 tablespoons minced fresh rosemary, finely chopped
1 cup buttermilk
1 egg, lightly beaten
Preheat oven to 400 degrees. Spray a baking sheet with cooking spray or line with parchment paper.
In a food processor, combine the flour, baking powder, sugar and salt. Pulse to combine. Add the butter and process until the mixture resembles coarse cornmeal. Place the mixture in a large bowl. Stir in the cranberries, rosemary and buttermilk. Mix well. The dough will be sticky. Transfer to a floured work surface. Dust your hands with flour and knead the dough 10 times or until smooth. Pat into a round about ½ inch thick. Using a 2-inch round biscuit cutter or drinking glass, cut out biscuits and place on the prepared pan. Gather the scraps and repeat until all the dough is used. Brush the biscuit tops with the beaten egg. Bake until golden brown, about 15 minutes. Transfer to a wire rack and let cool slightly.

Here is a great recipe that uses dried cranberries, dried apricots and coconut. I make a batch of these almost weekly.

Apricot Oatmeal Cookies

1 cup butter, softened
1 cup brown sugar
½ cup granulated sugar
2 large eggs
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon almond extract
½ teaspoon salt
3 cups oatmeal, uncooked
1 cup , dried apricots, chopped
3/4 cup dried cranberries, chopped
3/4 sweetened flaked coconut
3/4 cup slivered almonds, toasted

Preheat oven to 350 degree.
In large bowl, with mixer on medium speed, beat butter and sugars 2 minutes or until creamy, scraping sides down.
Reduce speed to low; beat in eggs, flour, baking soda, cinnamon, almond extract and salt until blended. Stir in oats and remaining ingredients.
Drop by rounded tablespoonful, 2 inches apart onto ungreased cookie sheet.
Bake 14-15 minutes or until tops are golden.
Cool cookies on wire racks.
Yield: 4 ½ dozen cookies
Source: Good Housekeeping Magazine October, 2006

Dried cranberries can be used in any recipe that calls for raisins....cookies, quick breads or muffins. I sone times use them in cinnamon raisin rolls.
Linda C

I use dried cranberries in any bread, muffin or cookie recipe that calls for some kind of fruit, ie: raisins. I also use dried cherries which are so good! You can also put dried fruit in a salad, tossed, jello, broccoli, cold slaw and so on.

I use dried cranberries in my turkey stuffing..along with cornbread, leeks and pork sausage.

Silly

Try them in hot oatmeal...yumm yumm

This recipe for biscotti is really good! You can substitute other nuts if you don't have the pistachio nuts.

Here is a link that might be useful: Cranberry pistachio biscotti

These are wonderful...

* Exported from MasterCook *

Coconut-Cranberry Chews

Recipe By :Katie
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 1/2 c. butter -- at room temp.
2 c. sugar
1 T. grated orange peel
2 tsp. vanilla
1 large egg
3 1/4 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 1/2 c. dried cranberries
1 1/2 c. sweetened flaked dried coconut

1. In a large bowl, with a mixer on medium speed, beat 1 1/2 c. butter, sugar, orange peel, and vanilla until smooth. Beat in egg until well blended.
2. In a medium bowl, mix flour, baking powder and salt. Add to butter mixture, beating on low speed until dough comes together, about 5 minutes. Mix in cranberries and coconut.
3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12 by 15-inch baking sheets.
4. Bake in a 350' oven until cookie edges just begin to brown, 11 to 15 minutes (shorter baking time will yield a chewier cookie, longer baking time will yield a crisper cookie). If baking two sheets at once in one oven, switch their positions ahlfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Makes about 6 dozen cookies

Source:
"Alice B"

This makes a large coffee cake but it freezes well. When our library sponsors fundraising trips to Manhattan, we usually serve this on the bus in the morning.

CRANBERRY-STREUSEL COFFEECAKE

PRALINE STREUSEL:
3/ 4 cup chopped pecans
2/ 3 cup packed light brown sugar
1/ 4 cup butter, softened (1/ 2 stick)
2 tsp. ground cinnamon
1/ 4 tsp. ground nutmeg

CAKE:
1 3/ 4 cups granulated sugar
3/ 4 cup butter, softened (1 1/ 2 sticks)
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 Tbs. vanilla extract
4 large eggs
1 1/ 2 cups dried cranberries
4 cups flour
1 pint (2 cups) sour cream

Heat oven to 350 degrees. Lightly grease a 10 inch tube pan. Line bottom with waxed paper. Grease paper.

Stir streusel ingredients with a fork in until well blended and made into crumbs.

Cake: In a large bowl, with electric mixer on high speed, beat sugar, butter, baking powder, baking soda, and salt for 5 minute or until pale and fluffy. With mixer on medium speed, beat in vanilla, then eggs, one at a time, until blended. Stir in the cranberries, then alternately stir in flour and sour cream in 3 additions until blended.

Pour 5 cups of batter into prepared pan; smooth top. Scatter 3/ 4 cup streusel over the batter, leaving a 1/ 2 inch wide border around edge and center hole of pan uncovered. Repeat layers with remaining batter and streusel.

Put a piece of foil over the top of cake pan but leave edges loose so air can circulate under it. Bake for 1/ 2 hour, then remove foil. Bake an additional ½ hour or until top is golden and a pick inserted in center of cake comes out clean. If it starts to get too brown but center of cake is not done, put the foil back on.

Let cool completely in pan on a wire rack. Run knife around edges and tube; invert cake onto rack. Remove waxed paper and place right side up on serving plate. Serves 18-20.

Our local bulk food store stocks dried cranberries and dried orange flavored canberries. I bought the Orange Flavored by mistake 1 day and boy are they good. Haven't bought the plain dried cranberries since!