Coconut Cranberry Oatmeal Cookies have the crisp edges and soft centers that everyone craves.
These oatmeal cookies are loaded with coconut and cranberries and they have been a hit with everyone who tries them.
Oatmeal Coconut Cookies
Oh, how I love Oatmeal Cookies. I love them in many different forms, but adding coconut is one of my favorite ways to enjoy oatmeal cookies.
These Black and White Coconut Cookies are loaded with white chocolate, dark chocolate, and a good amount of coconut too.
And don’t forget about these Coconut Lover’s Oatmeal Cookies – they are the ultimate cookie for any coconut lover. Made with coconut oil, these cookies also happen to be dairy-free, which means they’re a frequently made treat whenever I’m hosting dairy-free friends. Coconut Lover’s Cookies
Oatmeal Cranberry Cookies
Chewy Oatmeal Cranberry Cookies are always delicious, but adding coconut? That just takes it to a new level. This cookie combination is a keeper for sure.
I’m a big fan of cookie recipes that require no chill time and this one delivers perfect cookies with no waiting at all.
You’ll just need a few minutes to mix together this cookie dough and you’ll have cookies baking in the oven (and making your house smell fantastic!) before you know it.
Cranberry Chocolate Chip Oatmeal Cookies and Orange Spice Cranberry Oatmeal Cookies are two more terrific oatmeal cookies to try.
And these Pistachio Cranberry Oatmeal Cookies sound delicious too!
Coconut Cranberry Oatmeal Cookies
- Preheat oven to 350 degrees. In a large bowl, beat the butter until smooth. Add the sugars and continue beating until the mixture is light and fluffy, about 3-4 minutes. Add the eggs and vanilla and beat until smooth again.
- Whisk together the dry ingredients. Gradually add them to the wet ingredients, half at a time. Stir until fully combined. Add the coconut and cranberries. Stir again.
- Using a medium-size scoop to drop the dough onto a large baking sheet lined with a parchment-lined baking sheet.
- Bake for 12-14 minutes. Remove from the oven before the cookies are browned and when they still look soft, but not wet in the center. Let the cookies cool on the tray for at least 5 minutes; this will allow them to finish baking without overcooking.
- Transfer to a cooling rack and then store in an airtight container. The cookies will keep well for several days.
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Coconut Cranberry Oatmeal Cookies
Chewy, crisp Oatmeal Cookies with coconut and cranberries are a cookie that no one can resist!SavePinPrintReviewPrep Time: 10 minsCook Time: 15 minsTotal Time: 25 minsCourse: DessertCuisine: AmericanServings: 30 cookies
Ingredients
- ▢3/4 cup butter softened
- ▢1/2 cup white sugar
- ▢1 cup light brown sugar
- ▢2 eggs
- ▢1 teaspoon vanilla extract
- ▢3 cups old fashioned rolled oats
- ▢1 1/4 cups all-purpose flour *
- ▢1 teaspoon baking soda
- ▢1/2 teaspoon kosher salt
- ▢1 1/3 cups sweetened shredded coconut
- ▢1 1/3 cups dried cranberries or craisins
* Alternative Gluten-Free Ingredients
- ▢1 cup brown rice flour
- ▢1/2 cup tapioca starch
Instructions
- Preheat oven to 350 degrees. In a large bowl, beat the butter until smooth. Add the sugars and continue beating until the mixture is light and fluffy, about 3-4 minutes. Add the eggs and vanilla and beat until smooth again.
- Whisk together the dry ingredients. Gradually add them to the wet ingredients, half at a time. Stir until fully combined. Add the coconut and cranberries. Stir again.
- Using a medium-size scoop to drop the dough onto a large baking sheet lined with a parchment lined baking sheet.
- Bake for 12-14 minutes. Remove from the oven before the cookies are browned and when they still look soft, but not wet in the center. Let the cookies cool on the tray for at least 5 minutes; this will allow them to finish baking without overcooking.
- Transfer to a cooling rack and then store in an airtight container. The cookies will keep well for several days. Enjo
