Chewy Cranberry Coconut Oatmeal Cookies Recipes

COCONUT CRANBERRY OATMEAL COOKIES

Steps:

• 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. Enjoy!

CRANBERRY COCONUT OATMEAL COOKIES

Steps:

• Line rimless baking sheets with parchment paper or grease; set aside.
• In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla.
• In separate bowl, whisk together rolled oats, flour, coconut, baking powder, baking soda and salt.
• Add to butter mixture along with cranberries; stir until combined.
• Drop by heaping 1 tbsp about 2 inches apart, onto prepared pans.
• Bake in top and bottom thirds of 375F oven, rotating and switching pans halfway through, until golden 12-14 minutes.

CHEWY OATMEAL-CRANBERRY COOKIES

Steps:

• Whisk the flour, apple pie spice, baking powder, baking soda and salt in a medium bowl; set aside. Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats and cranberries with a wooden spoon. Cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 2-inch balls and arrange 2 inches apart on the prepared baking sheets; press with a spatula to flatten. Bake, switching the pans halfway through, until the cookies are golden but the centers are still soft, 15 to 20 minutes. Slide the cookies from the parchment onto racks to cool completely.
• Make the glaze: Whisk the confectioners' sugar and milk in a medium bowl. Drizzle on the cookies; let set 5 minutes.

CHEWY CRANBERRY COCONUT OATMEAL COOKIES

Steps:

• 1 Line 2 large, rimmed baking sheets with parchment paper
• 2 In a medium bowl, whisk together the flour, cinnamon, baking soda and salt
• 3 In a large bowl, stir together the oats, coconut, cranberries and walnuts
• 4 In a liquid measuring cup, whisk together the eggs and vanilla
• 5 In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer and a large bowl, beat the butter, granulated and brown sugars on medium speed until light and fluffy, about 3 minutes
• 6 Scrape the sides and the bottom of the bowl with a flexible spatula
• 7 Gradually add the egg mixture while continuing to beat on medium speed
• 8 Scrape down the bowl one more time and beat until the mixture is thoroughly combined
• 9 Add half of the flour mixture and beat on low speed until combined
• 10 Scrape down the sides and the bottom of the bowl and add the remaining flour mixture
• 11 Mix on low speed until just combined
• 12 Scrape down the sides of the bowl once again and add half of the oats mixture
• 13 Mix on low until evenly distributed and scrape down the sides of the bowl
• 14 Add the remaining oats mixture and mix on low until just combined
• 15 Using a 2-ounce (No, 16) disher or a 1/4-cup measuring cup, scoop the dough and form into a ball
• 16 (Each dough ball should weigh 65 to 70 grams
• 17 ) Place the cookies onto one of the lined sheets
• 18 Don't worry about spacing, as you'll be separating them later to bake
• 19 Freeze, uncovered, for at least 3 hours
• 20 (If not planning to bake right away, transfer the frozen dough balls to a lidded container and freeze for up to 1 month
• 21 )
• 22 When the dough is almost done chilling, position a rack in the middle of the oven and preheat to 350 degrees
• 23 Equally space out up to 8 cookie dough balls on the second lined baking sheet
• 24 Bake for 8 minutes, then rotate the pan from front to back and bake for another 8 minutes, or until the edges are caramelized and the centers are puffy, but still a little pale and underbaked (the cookies will set during cooling)
• 25 Let the cookies sit on the baking sheet until cool enough to handle, then transfer to a wire rack to cool completely
• 26 Repeat with the remaining dough, making sure your baking sheet is cool before adding more dough

CHEWY OATMEAL COOKIES WITH COCONUT

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in remaining ingredients. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

CHEWY OATMEAL CRANBERRY COOKIES

Steps:

• 1. In a bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda.
• 2. In a small bowl, whisk together the eggs, milk and vanilla.
• 3. In the bowl of a mixer, using a paddle attachment, combine the room temperature butter with the sugars. Beat on medium speed until mixture is light and fluffy.
• 4. Set the mixer to low speed, and gradually add egg mixture to the sugar mixture- beat well.
• 5. Add flour mixture- beat just until combined.
• 6. Remove bowl. Stir in the oats and cranberries.
• 7. Cover and put dough in the refrigerator until firm, at least 2-3 hours. (Can be left longer.).
• 8. Preheat oven to 350 degrees. Line a few baking sheets with parchment paper. If you only have one baking sheet, place extra dough back in refrigerator between bakings.
• 9. Shape pieces of dough into 2-tablespoon balls and place 3 inches apart on sheets.
• 10. Press with the bottom of a glass to flatten dough into 2-inch-diameter.
• 11. Bake until golden but still soft in center, 16 to 18 minutes, turning sheets halfway through for even baking.
• 12. Remove from oven; transfer with parchment to a wire rack to cool. Store in airtight container at room temperature for up to 1 week.

EASY CRANBERRY-COCONUT OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mix applesauce, coconut, cranberries, oats, flour, egg whites, honey, cinnamon, baking soda, baking powder, salt, and vanilla extract together in a large bowl until well combined. Drop tablespoonfuls of batter 2 inches apart onto prepared baking sheet.
• Bake in the preheated oven until edges are golden, 12 to 15 minutes.

CHEWY CHOCOLATE-TOFFEE-OATMEAL COOKIES WITH CRANBERRIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine butter, brown sugar, and white sugar in a large bowl; beat using an electric mixer until creamy. Beat in egg and vanilla extract. Stir in flour and baking soda. Fold in oats, chocolate chips, toffee, and cranberries.
• Drop heaping tablespoonfuls of the cookie dough on the lined baking sheets.
• Bake in the preheated oven until edges are golden, 12 to 15 minutes. Transfer cookies to wire racks to cool.

OATMEAL CRANBERRY COOKIES

Steps:

• In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In a small bowl, whisk together the vanilla, milk, and eggs. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy. Reduce speed to low, gradually add milk mixture, and beat well. Add the flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in the oats and cranberries. Place dough in the refrigerator until firm, at least 2 hours or overnight.
• Preheat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. Shape 2 tablespoons of dough into a ball; place on one of the prepared sheets. Repeat with the remaining dough, placing 3 inches apart. Press with the bottom of a glass to flatten dough into 2-inch-diameter rounds.
• Bake until golden but still soft in center, 16 to 18 minutes, rotating halfway through. Remove from oven; transfer with parchment to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.