THE LOGGER'S LUNCH BOX

From the time my Dad came home from WWII he kept a garden, and worked in the woods, and for the years before I was born, Dad and  Mom worked in the logging camps in North Idaho. 
About the time I was born, the camps had closed and had given way to travel to and from the wood in the 'crummys', a term that evolved from the bedrolls logger's kept at camp to the transportation to and from the job site.
It was then  Dad started carrying a lunch pail and thermos, generously packed with fat sandwiches, cookies, a  small jar of home canned fruit, or fresh fruit and whatever else was good and seemed right for snacks. And ALWAYS when Dad's work day was over and he came home there was treat left in the lunch pail for me! I loved opening that lunch pail to see what was left.

Mom's tried and true cookie recipes will never be changed.  But I am adventurous baker ever searching for new recipes, ideas and flavors.
This recipe was born from and idea, a can of soda and a tribute to a proud group of men that worked hard, played hard and ate heartily!


THE LOGGER'S LUNCH BOX COOKIES

Pre-heat oven to 350 degrees

2 oranges
1 cup shortening
1 cup white sugar
1 cup brown sugar
2  large eggs
1 teaspoon vanilla
1 cup all purpose flour
1 cup oat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
2 cups quick oats
1 cup coconut
1 cup dried cranberries

Zest both oranges, being careful not to zest the 'pith' or white part of the peel.
Juice both oranges and put in small sauce pan. Add the cranberries and simmer over low heat until cranberries are plump. Drain and cool for 10-15 minutes.
Creme the shortening, sugars and vanilla until mixture looks like wet sand.
Add eggs one at a time until well blended.
Add the vanilla.
In a separate bowl, combine the all purpose flour, oat flour, salt, baking powder and soda. Rough sift to combine.
Add to wet ingredients and mix well.
Add oatmeal, coconut, and cranberries and mix to combine.
Add orange zest and stir.

Drop by walnut sized balls on lightly greased cookies sheets and bake for 15-20 minutes until light brown. Do not overbake.