These Chewy Cranberry-Coconut Oatmeal Cookies are a delightful treat, perfect for when you need a bite of something sweet with a bit of texture. With a harmonious blend of tart cranberries, sweet coconut, and hearty oats, they’re a hit all year round!
Butter provides richness and helps achieve that perfect chewy texture. Brown sugar adds a deeper caramel flavor and also contributes to the chewiness. Granulated sugar balances the sweetness and helps the cookies spread just right. Eggs bind the ingredients together and add moisture. Vanilla extract elevates the flavors with its warm aroma.
All-purpose flour forms the base structure of the cookie, while baking soda gives a slight lift. Salt enhances all the flavors, and a touch of cinnamon adds a cozy depth. Old-fashioned oats provide heartiness, making the cookies more filling. Dried cranberries offer a tart contrast to the sweetness, and sweetened shredded coconut lends a delightful chew and tropical flair.
These cookies are delightful on their own, but they pair wonderfully with a glass of cold milk or a warm cup of spiced tea. For an indulgent treat, sandwich some vanilla ice cream between two cookies.
Start by preheating your oven to 350°F (175°C). This gives you ample time to prepare while ensuring the oven is at the right temperature when your cookies are ready to bake. Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
In a large mixing bowl, cream the softened butter with the brown sugar and granulated sugar. You want to mix until the mixture is light and fluffy, which usually takes a couple of minutes with an electric mixer. This step is crucial for creating the perfect texture.
Once your butter and sugar are well combined, add the eggs one at a time. Beat well after each addition to ensure they're fully incorporated. Stir in the vanilla extract after the eggs are mixed in.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add this dry mixture to your wet mixture, stirring until just combined. It's important not to overmix at this stage to avoid tough cookies.
Fold in the oats, cranberries, and coconut with a spatula. Make sure they're evenly distributed throughout the dough for consistent flavor in every cookie.
Drop tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. This allows room for spreading as they bake. Pop them in the oven for 10-12 minutes, until the edges are golden brown.
Once baked, let the cookies cool on the baking sheet for about five minutes before transferring them to a wire rack. This short cooling period helps them set and makes them easier to move.
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