Ingredients for Cranberry Coconut Oatmeal Cookies
- 1 cup (2 sticks) unsalted butter, softened
- Brown Sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- All Purpose Flour
- Sweetened Coconut
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Dried Cranberries
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How to Make Cranberry Coconut Oatmeal Cookies
- Preheat oven to 375°F (190°C). Line two rimless baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups rolled oats, 1 ½ cups all-purpose flour, 1 cup shredded coconut, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gently stir the dry ingredients into the wet ingredients, along with 1 cup dried cranberries.
- Mix until just combined. Be careful not to overmix.
- Drop by rounded tablespoons (approximately 1 tablespoon each), about 2 inches apart, onto the prepared baking sheets.
- Bake for 12-14 minutes, or until golden brown, rotating baking sheets halfway through for even baking.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
23g
Fat
10g
Carbs
3g
