Chewy Cranberry-Coconut Oatmeal Cookies

Discover the delightful twist on a classic favorite with our Chewy Cranberry-Coconut Oatmeal Cookies, perfectly suited for any dessert table. These cookies offer a blend of tart cranberries and sweet coconut, providing a chewy texture that melts in your mouth. Perfect for a cozy family gathering or a weekend baking adventure.

Prep time: 15 minutes
Cook time: 12 minutes
Serves: 24

Ingredients

1 cup unsalted butter, softened

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

3 cups old-fashioned oats

1 cup dried cranberries

1 cup sweetened shredded coconut

1/2 tsp ground cinnamon

Instructions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.

3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.

5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

6. Fold in the oats, cranberries, and coconut.

7. Drop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8. Bake for 10-12 minutes, or until the edges are golden brown.

9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Storage

Store in an airtight container at room temperature for up to 1 week.

Reheating

For a warm treat, reheat cookies in a microwave for 10-15 seconds.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.