"I am puzzling over what to call these cookies. For roughly 20 years, they've just been oatmeal cookies, because these are the ones we make. They have dried cranberries instead of raisins, because all of the people in the world who have been scarred by raisins have scarred me with their raisin trauma. Not really. I just like dried cranberries."
"There's an obvious name we could give these cookies (hint: it rhymes with oatmeal-raisin), but sadly, that name is trademarked, and I don't want any trouble. And so, as I go about putting this story on the editorial budget, I am struggling. I want to call them cranberry-ginger oatmeal, but then it's pointed out to me that the oatmeal part should go first. Because they are, first and foremost, oatmeal cookies."
These oatmeal cookies replace raisins with dried cranberries and add ginger for warmth and a fall-seasonal flavor. An obvious rhyming name is trademarked, so the cookie is typically called cranberry-ginger oatmeal while preserving 'oatmeal' as the primary identifier. Baking time adjusts texture: longer yields more color and bite, shorter produces chewier cookies. Mix-ins such as mini dark or milk chocolate morsels, butterscotch, peanut butter, toffee bits, or diced candied ginger work well. The ginger quantity is flexible for personal spice preference. Raisins can be used instead of cranberries. The cookies pair well with Thanksgiving and autumn gatherings.
Read at Boston Herald
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