This Michigan Cookie recipe is very similar to a recipe adapted by the Michigan Legislature in 2004, called Michigan Treasure cookies, which was introduced by Grosse Pointe Farms mayor and former state representative, Edward Gaffney. The original recipe is said to have come from Defer Elementary School in Grosse Pointe Park, Michigan. The recipe uses two types of sugar from Michigan grown sugar beets, Michigan grown oats and Michigan Montmorency dried cherries.
Because of the size of the batch of cookie dough, it took me roughly 2 hours to make all of the batches of cookies, baking one dozen at a time..
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Equipment:
Kitchen Aid Whipping Attachment
Michigan Cookies
These cookies are loaded with everything that makes cookies wonderful: oatmeal, chocolate chips, dried cherries, walnuts and coconut.
Ingredients
Instructions
- Heat oven to 350 degrees.
- In a small bowl, mix together flour, baking powder, baking soda, cinnamon and salt. Set aside.
- Using a very large bowl or a stand mixer with a whipping attachment, beat butter on medium speed until smooth and whipped. Gradually add white and brown sugar until well combined. Add eggs, one at a time. Continue to beat until blended, adding vanilla, followed by flour mixture. Using a dough hook in a stand mixer or a wooden spoon in a traditional bowl, add chips, oats, coconut, walnuts and cherries and fold in until completely combined. Using a small stainless kitchen scoop, spoon out equally sized portions of cookie dough and place on a parchment lined cookie sheet. Bake for 15 minutes or until lightly browned. Transfer to a wire rack on parchment paper.