Autumn in New England: Cranberry Picking, Model T Rides & Homemade Cranberry Cookies

Growing up in New England, one of my favorite childhood autumn memories was heading out to my mother’s cousin’s house, where the whole extended family gathered to help harvest cranberries from their bog. It wasn’t the flooded kind you see in commercials—this was a dry harvest, done the old-fashioned way with wooden baskets fitted with combs that gently pulled the berries from their vines.

Along the edge of the bog, long tables were set up, overflowing with hearty food to keep the harvesters fueled—Hearty sandwiches, hot and zesty crock pot creations, chili, cider, and enough baked goods to make a kid dizzy with delight.

I was too young to harvest, so my job was simpler: keep Goldie company. Goldie was the family dog—a sweet, beautiful Sheltie with a coat like autumn leaves and a heart as gentle as the breeze off the bog. She trotted beside me like we were old friends, herding me from snack table to snag a treat for myself and one for her with quiet grace.

Later in the day, my mom’s cousin’s husband would roll out his classic Model T truck—dark green, shiny, and somehow both elegant and playful. He’d load us kids in the back and give rides around the bog, with Goldie perched proudly in the passenger seat like she was co-piloting a parade. The engine would sputter and hum, and we’d wave to the harvesters like royalty.

At the end of the day, everyone who helped got a bag of fresh cranberries to take home. And that’s when the real magic began—because I knew my mom would turn those tart little gems into a batch of her famous cranberry cookies. Sweet, chewy, and kissed with orange zest, they were the kind of treat that made the whole bog adventure feel like a fairy tale with a delicious ending. Those days were more than just harvests—they were memory makers. Surrounded by love, laughter, and family unity. A celebration of family, food, and the kind of simple joys that stay with you long after the last leaf falls.

Here is a copy of my mom's recipe for you to try, share and enjoy!

New England Cranberry Cookies

Ingredients

1/2 cup butter

1 cup granulated sugar

3/4 cup brown sugar (packed)

1/4 cup milk

2 tbsp. orange juice

1 egg

3 cups sifted flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup chopped nuts

2-1/2 cups coarsely chopped cranberries

Instructions:

1. In a large mixing bowl, cream together the butter and sugar until light and fluffy.

2. Add in the milk, orange juice, and egg. Beat until fully combined and smooth.

3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

4. Gradually add the dry ingredients to the wet mixture, stirring gently until well blended.

5. Fold in the chopped nuts and cranberries, distributing evenly throughout the dough.

6. Drop spoonfuls of the dough onto a greased cookie sheet, spacing them about 2 inches apart.

7. Bake at 375°F for 10 to 15 minutes, or until the edges are golden and the centers are set.

8. Let cool slightly before transferring to a wire rack. Enjoy warm or store in an airtight container.

With gratitude from Joe’s Travel Tees—where every bite, like every tee, tells a story worth sharing.

Joe