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Cranberry Crunch Cookies

Jeanette Harmel of Tomah shared this recipe for a crunchy cranberry cookie.

  • 1/2 cup granulated sugar
  • 1/2 cup sweetened dried cranberries
  • 1-1/4 cups flaked coconut
  • 1 cup cornflake cereal, crumbled
  • 3/4 cup brown sugar, packed firmly
  • 1/2 cup quick cooking oats
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup butter
  • 1 egg
  • 1 teaspoon vanilla

Preheat oven to 350 degrees F. In a large bowl, blend dry ingredients thoroughly. Stir in butter, egg and vanilla, and mix until well blended, using your hands if necessary.

Roll dough into walnut-sized balls and place them 2 inches apart on greased cookie sheets. Bake for 8 to 10 minutes.

Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.

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