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Sample Recipes
CRANBERRY CHOCOLATE CHIPPERS
Makes 36 to 40 monster cookies

When my friend, Mary Kay Sinclair, got a trail lunch from Sperry Chalet in Glacier Park's backcountry, she found these tasty cookies tucked in her lunch sack. Mary Kay was so smitten with them, she asked the chalet cook for the recipe, which he generously shared with her. The honey & dried cranberries help create a nice chewy texture. You can vary the amount of dried cranberries, nuts, & chocolate chips to suit your own taste but keep the total to four cups.

1-1/3 cups butter, softened
3 cups brown sugar, packed
1/3 cup honey
2 eggs
2 teaspoons vanilla
4 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 cup rolled oats
1-1/2 cups dried cranberries
1-1/4 cups walnuts, chopped
1-1/4 cups chocolate chips

In a mixer, cream butter, brown sugar, & honey. Add eggs & vanilla & mix well. Add flour, salt, cinnamon, & baking soda & beat till well combined. By hand, stir in oats, cranberries, nuts, & chocolate chips. Drop by rounded tablespoons on parchment-lined cookie sheets. Bake at 350° about 10 - 12 minutes*. For monster size, use 1/3 cup per cookie & bake 18 minutes. Let rest 5 minutes on cookie sheets before moving to cooling racks.

* These cookies are deceptively soft on top when ready to remove from the oven & slightly browned along the edges. Just remember they'll continue to bake while resting a few minutes on the cookie sheet. If you prefer chewy cookies, it's best to err on the underdone side rather than over bake them. You also may want to test bake a couple of cookies first to get the timing right.

MOLASSES CRINKLES
Makes 48 Cookies

I've been baking these soft ginger-scented cookies ever since I first tasted them in Vermont shortly after graduating from college. Fifteen years after I obtained this timeless recipe, I discovered the identical recipe in a Montana cookbook. Curiosity recently prompted me to trace the recipe's provenance, which was easily discovered through the internet. The original appeared in a 1957 publication called, Betty Crocker's Cookbook for Boys and Girls. Here's the adapted recipe.

3/4 cup butter, softened
1 cup brown sugar, packed
1/4 cup molasses
1 egg, beaten
2-1/4 cups sifted flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon salt
granulated sugar


In a large bowl, cream butter with brown sugar till fluffy. Blend in molasses & egg. Put dry ingredients in a bowl & stir together to distribute baking soda, spices, & salt. Add dry ingredients, except granulated sugar, to creamed mixture. Cover & chill 2 - 3 hours.

Shape dough into 1-inch balls of equal size so cookies finish baking simultaneously. Dip tops in granulated sugar. Place balls, sugared side up, 3 inches apart on parchment-lined cookie sheets. Sprinkle each ball with 2 - 3 drops of water. Bake at 375° for 10 - 12 minutes. They should puff up during baking then drop. I take them out of the oven just after they drop. As soon as they're firm enough to move, transfer them from the cookie sheet to a rack to cool.