Cranberry Coconut Oatmeal Cookies
Back to Recipes & MoreIngredients
- ½ cup (125 mL) butter, softened
- ¾ cup (175 mL) packed Redpath Golden Yellow Sugar
- 1 egg
- 1 tsp (5 mL) vanilla extract
- 1 cup (250 mL) rolled oats (not instant)
- 1 cup (250 mL) all-purpose flour
- ½ cup (125 mL) shredded unsweetened coconut (or sweetened coconut, if desired)
- ½ tsp (2 mL) baking powder
- ½ tsp (2 mL) baking soda
- ¼ tsp (1 mL) salt
- ½ cup (125 mL) dried cranberries
- ½ cup (125 mL) white or semi-sweet chocolate chips, or chopped nuts of your choice (optional)
Instructions
How to prepare:
1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper and set aside.
2. In a medium bowl, whisk together rolled oats, flour, baking powder, baking soda and salt. Set aside.
3. In a large bowl, beat butter with brown sugar until light and fluffy, about 3 minutes. Beat in the egg and vanilla.
4. Add in the dry ingredients and mix until just combined.
5. Add in the cranberries and any additional add-ins. Using a wooden spoon or spatula, stir until combined.
6. Drop dough by heaping teaspoons onto baking sheets. If you’d like you can roll them into balls and then flatten them; this creates a rounder cookie.
7. Bake in the centre of the oven, rotating halfway through, until golden, about 10 to 12 minutes.
8. Transfer to racks and let cool. Can be frozen for up to a month if stored in an airtight container or bag.
