Fog Island....aka Nantucket
I always wanted to live here when I was a little girl. It held a certain fascination, a certain magical quality. But, alas...twas not to be.
I found many years ago a cookbook that somewhat eased my non Nantucket living pangs...Nantucket Recipes - From the Fog Island Cafe. I could just imagine myself pulling up a stool at the restaurant and enjoying the hospitality and good food.
What is Nantucket without CRANBERRIES! The island is home to the world's largest natural cranberry bog.
CRANBERRY OATMEAL COOKIES
Yields about 3 dozen cookies
1 lb butter
1 1/2 cups brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla
2 cups rolled oats
2 1/4 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 tablespoon orange zest
2 cups shredded coconut
2 cups dried cranberries
Preheat oven to 350F degrees and grease the cookies sheets
In a large mixing bowl, cream butter and sugars together until smooth and fluffy. Beat in eggs and vanilla and mix well.
Add oats, flour, baking soda, salt and cinnamon to the butter mixture and mix thoroughly.
Stir in orange zest, shredded coconut and dried cranberries and mix until evenly distributed in the dough.
Drop cookies by rounded tablespponsful onto greased cookie sheet spacing 2 inches apart.
Bake for 12 - 14 minutes until the cookies are gold brown.
Remove the cookies from the oven and wait a few minute before transferring to cooling racks.
These cookies are somewhat fragile until they cool.