Cranberry Coconut Oatmeal Cookies Recipes

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EASY CRANBERRY-COCONUT OATMEAL COOKIES



Easy Cranberry-Coconut Oatmeal Cookies image

Healthy and low-fat cookies full of texture. Don't expect a sweet cookie, but a delicious one all the same! Great for breakfast. Guilt-free, they won't last long.

Provided by iamNovember

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 22m

Yield 18

Number Of Ingredients 12

1 ½ cups unsweetened applesauce
1 cup unsweetened flaked coconut
1 cup cranberries
1 cup rolled oats
1 cup white whole wheat flour
2 egg whites
1 tablespoon honey
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 93.8 calories, Carbohydrate 13.9 g, Fat 3.8 g, Fiber 2.8 g, Protein 2.3 g, SaturatedFat 3 g, Sodium 235.2 mg, Sugar 3.7 g

COCONUT CRANBERRY OATMEAL COOKIES



Coconut Cranberry Oatmeal Cookies image

Chewy, crisp Oatmeal Cookies with coconut and cranberries are a cookie that no one can resist!

Provided by Mary Younkin

Categories     Dessert

Time 25m

Number Of Ingredients 13

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
1 cup brown rice flour
1/2 cup tapioca starch

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!

Nutrition Facts : Calories 130 kcal, Carbohydrate 19 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 18 mg, Sodium 96 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving

CRANBERRY COCONUT OATMEAL COOKIES



Cranberry Coconut Oatmeal Cookies image

I got this recipe from Canadian Living Magazine and thought I'd better put it here so I can find it again.

Provided by Lawst1

Categories     Drop Cookies

Time 34m

Yield 48 serving(s)

Number Of Ingredients 11

3/4 cup butter, softened
1 1/4 cups packed brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups rolled oats (not instant)
1 1/2 cups all-purpose flour
1/2 cup shredded sweetened coconut
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dried cranberries

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 CRANBERRY COCONUT OATMEAL COOKIES



Chewy Cranberry Coconut Oatmeal Cookies image

These cookies combine many warm holiday flavors, such as cinnamon, tart cranberries and walnuts, and are made large for a crisp exterior and an irresistible chewy center.

Provided by From chef Aya Fukai of Aya Pastry in Chicago

Yield 23

Number Of Ingredients 13

1 2/3 cups (210 grams) all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon fine sea or table salt
About 3 cups (285 grams) old-fashioned rolled oats
About 1 cup (80 grams) sweetened shredded coconut
3/4 cup (110 grams) dried cranberries
3/4 cup (90 grams) roughly chopped walnuts
3 large eggs
1 teaspoon vanilla extract
16 tablespoons (2 sticks/226 grams) unsalted butter, preferably European, at room temperature
1 cup (200 grams) granulated sugar
Scant 1 cup (200 grams) packed light brown sugar

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

Nutrition Facts : Calories 277 calories, Fat 13 g, Carbohydrate 38 g, Cholesterol 45 mg, Fiber 2 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 21 g

CRANBERRY COCONUT OATMEAL COOKIES



Cranberry Coconut Oatmeal Cookies image

These delicious oatmeal cookies are perfect for the holidays!

Provided by The Southern Lady Cooks

Categories     Cookies     Dessert     Snack

Time 21m

Number Of Ingredients 12

1 cup of butter (2 sticks, softened)
1 cup of brown sugar (firmly packed)
1/2 cup of white sugar
1 teaspoon of baking soda
1 1/2 cups All-purpose flour
1 teaspoon of cinnamon
3 cups of old fashioned oats
1 cup of craisins (dried cranberries)
1 cup of chopped pecans
1 cup of shredded coconut
2 eggs
1 teaspoon of vanilla

Steps:

  • Preheat oven to 350. Combine butter and sugars in a bowl and mix with mixer until
  • creamy. Mix in eggs and vanilla, beat until well combined. In a separate bowl combine flour, baking soda, and cinnamon. Add wet ingredients and mix well. Stir in oatmeal, craisins, coconut, and pecans.
  • On a greased cookie sheet (or you can use parchment paper) drop rounded spoonfuls on the pan. Cook for 11-14 minutes or until edges are brown. Makes 36-48 cookies depending on size.

OATMEAL CRANBERRY COOKIES



Oatmeal Cranberry Cookies image

Provided by Food Network

Categories     dessert

Time 32m

Yield 5 dozen cookies

Number Of Ingredients 13

1 cup unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon pure vanilla extract
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamon
3 cups rolled oats
1 cup dried cranberries (or other dried fruit)

Steps:

  • Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool.

OATMEAL, CRANBERRY AND CHOCOLATE CHUNK COOKIES



Oatmeal, Cranberry and Chocolate Chunk Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 46m

Yield 12 cookies

Number Of Ingredients 13

1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 stick unsalted butter, at room temperature
1/2 cup light brown sugar
1/2 cup sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
2 cups old fashioned oats
1 cup dried cranberries
1 (4-ounce) 60 percent cacao bittersweet chocolate bar (recommended: Ghirardelli), chopped into 1/4-inch chunks

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
  • In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.

CRANBERRY OATMEAL COOKIES



Cranberry Oatmeal Cookies image

Dotted with cranberries, orange zest and vanilla chips, these cookies are so colorful and fun to eat. They look lovely on a dessert tray and would be a great addition to your Christmas cookie lineup. -Pat Habiger, Spearville, Kansas

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 dozen.

Number Of Ingredients 13

1 cup butter, softened
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups quick-cooking oats
1 cup raisins
1 cup coarsely chopped fresh or frozen cranberries
1 tablespoon grated orange zest
1 package (10 to 12 ounces) white baking chips

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture. Stir in the oats, raisins, cranberries and orange zest. Stir in baking chips. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° until the edges are lightly browned, 10-12 minutes. Cool on wire racks.

Nutrition Facts : Calories 89 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 50mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

OATMEAL CRANBERRY COOKIES



Oatmeal Cranberry Cookies image

Studding chewy oatmeal cookies with cranberries gives them a bit of bright color and a slight tang. Any dried fruit can be substituted.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 3 dozen

Number Of Ingredients 13

2 cups all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pure vanilla extract
3 tablespoons milk
2 large eggs
1/2 pound (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1/2 cup granulated sugar
3 cups old-fashioned oats
1 cup dried cranberries

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.

COCONUT-CRANBERRY COOKIES



Coconut-Cranberry Cookies image

The shredded coconut and orange zest will help you bid farewell to the winter blues.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 3 dozen

Number Of Ingredients 9

3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 3/4 cups sugar
2 teaspoons pure vanilla extract
Grated zest of 1 navel orange
1 1/2 cups dried cranberries
1 1/2 cups sweetened shredded coconut

Steps:

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, vanilla, and orange zest until creamy and light. Add flour mixture; beat on medium-low until mixture comes together. Beat in cranberries and coconut.
  • Shape dough into 1 1/4-inch balls; place 2 inches apart on prepared baking sheets. Flatten each ball slightly. Bake, rotating sheets halfway through, until edges begin to brown, 15 to 17 minutes total. Let cool on baking sheets 5 minutes, then transfer to wire racks; cool completely.

COCONUT, CRANBERRY, WHITE CHOCOLATE OATMEAL COOKIES



Coconut, Cranberry, White Chocolate Oatmeal Cookies image

I saw someone else with somewhat of a similar recipe and I tweaked everything. It's much healthier than the recipe I looked at originally. Make sure to take out the cookies immediately when they are ready. If they stay in the oven, they will quickly become too hard.

Provided by Linh 2

Categories     Drop Cookies

Time 50m

Yield 40 cookies, 2 serving(s)

Number Of Ingredients 15

1/2 cup shortening
3/4 cup light brown sugar
3/4 cup granulated sugar
1 large egg
2 egg whites
1 teaspoon vanilla extract
1/2 cup butter (I used a little less than that... like 1/3ish)
1 cup all-purpose flour
1 cup wheat flour
2 cups rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup shredded coconut
1/2 cup cranberries
1/2 cup white chocolate chips

Steps:

  • Preheat oven to 350.
  • Cream shortening, butter, and the sugars.
  • Add eggs and vanilla then blend well.
  • In a new bowl, mix all of the dry ingredients except for the coconut.
  • Mix the coconut.
  • Combine the two bowls by mixing with a spoon.
  • Roll one inch balls of dough onto a greased cookie sheet (1" apart).
  • Baking for 9-10 minutes on the top rack until golden brown (the circumference of the cookies will look darker than the inside).

Nutrition Facts : Calories 2620.2, Fat 128.5, SaturatedFat 59.5, Cholesterol 233.7, Sodium 1367, Carbohydrate 341.2, Fiber 19.1, Sugar 192.7, Protein 38.1

CRAN-ORANGE OATMEAL COOKIES



Cran-Orange Oatmeal Cookies image

Dried cranberries, coconut and orange makes this crisp, chewy oatmeal cookie a real standout.-Ellen Woodham-Johnson, Matteson, Illinois

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 dozen.

Number Of Ingredients 12

1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
1 large egg
1 tablespoon grated orange zest
1-1/2 teaspoons orange extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups old-fashioned oats
1 cup dried cranberries
1 cup sweetened shredded coconut

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, orange zest and extract. , Combine the flour, baking powder and baking soda; gradually add to creamed mixture and mix well. Stir in the oats, cranberries and coconut. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. , Bake at 375° for 11-13 minutes or until bottoms are browned. Remove to wire racks. Store in airtight container.

Nutrition Facts : Calories 107 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 50mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

CRANBERRY-NUT OATMEAL COOKIES



Cranberry-Nut Oatmeal Cookies image

I made a few changes to a recipe on the back of a canister of oats. Now this is the only one I use. I often use hazelnuts in place of the pecans, and they are just as good. I hope you enjoy them as much as we do. You can make these larger or smaller; simply adjust the baking time. Keep loosely covered, and they will maintain their chewiness for several days, if they last that long.

Provided by KATSINTHEKITCHEN

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 1h

Yield 36

Number Of Ingredients 12

1 cup unsalted butter at room temperature
1 ½ cups light brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups old-fashioned rolled oats
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 ½ teaspoons coarse kosher salt
½ teaspoon ground nutmeg
½ cup dried cranberries
½ cup chopped toasted pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place an oven rack in the upper third of the oven. Line baking sheets with parchment paper.
  • Place unsalted butter and light brown sugar into the work bowl of a stand mixer and mix on medium-slow speed until very fluffy, 3 to 4 minutes. Beat in the vanilla extract, followed by eggs, one at a time. Reduce mixer speed to lowest speed and leave running.
  • In a separate bowl, whisk together the rolled oats, flour, baking powder, cinnamon, kosher salt, and nutmeg. Pour the dry ingredients into the slowly running mixer in thirds; mix in dried cranberries and nuts until just incorporated. Using a large cookie scoop, place dough on prepared baking sheet about 2 inches apart.
  • Bake one batch at a time in the preheated oven just until the edges are brown, 17 to 18 minutes. Allow to cool on baking sheets for about 5 minutes before removing to finish cooling on wire racks.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 17.8 g, Cholesterol 23.9 mg, Fat 6.9 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 3.5 g, Sodium 101.1 mg, Sugar 10.2 g

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From therecipes.info


THIS CHEWY OATMEAL COOKIE RECIPE HAS CRANBERRIES, COCONUT AND …
2021-12-01 Step 2. In a medium bowl, whisk together the flour, cinnamon, baking soda and salt. In a large bowl, stir together the oats, coconut, cranberries and walnuts. In a …
From washingtonpost.com


OATMEAL CRANBERRY CHOCOLATE CHIP COOKIES - BAKING SENSE®
2020-09-03 Cream the butter with the brown sugar and granulated sugar on medium speed for about 2-3 minutes. Scrape the bowl. Add the eggs and vanilla and mix just until combined, scrape the bowl. With the mixer running on low speed, add the flour mixture, add the oats all at once and mix until partially combined.
From baking-sense.com


OATMEAL CRANBERRY COCONUT COOKIES - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Oatmeal Cranberry Coconut Cookies are provided here for you to discover and enjoy ... Healthy Coconut Macaroon Cookies Heart Healthy Breakfast Smoothie Recipes For Heart Healthy Smoothies Healthy Green Tea Recipes Healthy Ground Sausage Recipe Healthy Summer Dinner Meals Healthy Bran Muffin Recipe Cereal Healthy …
From recipeshappy.com


CHEWY CRANBERRY OATMEAL COOKIES - THE FOODIE TAKES FLIGHT
2018-03-31 1 tsp vanilla extract. Heat the oven at 375F. In a bowl, mix together the coconut oil and sugar. I used a hand mixer for this but you can opt to hand mix it using a spatula. Once well incorporated, add in the mashed bananas, soy milk, and vanilla extract. In a separate bowl, mix all the rest of the dry ingredients together except the oats and ...
From thefoodietakesflight.com


COCONUT CRANBERRY OATMEAL COOKIES • TEATIME CREATIVE
2017-10-25 Instructions. Put both of the sugars into the bowl of a stand mixer fitted with the whisk attachment. Pour the melted butter in and beat on medium high for 1-2 minutes. Add the egg, egg yolk and vanilla and mix. Next add the flour, baking soda, salt and oats and combine. Stir in the coconut flakes and cranberries.
From teatimecreative.com


CRANBERRY WHITE CHOCOLATE OATMEAL COOKIES - BAREFEET IN THE …
2022-02-25 Instructions. Preheat oven to 350°F. In a large bowl, combine the butter and sugars. Beat until smooth, about 3-4 minutes. Add the eggs and vanilla and beat until smooth again. In a separate bowl, stir together the flour, baking soda, salt, cinnamon, and oats.
From barefeetinthekitchen.com


COCONUT CRANBERRY COOKIES {WITH OATMEAL} - CLEAN EATING WITH KIDS
2017-03-19 Preheat oven to 180'C / 350F. Prepare two 8x13inch baking trays with parchment paper. Place flour, oats, coconut, cranberries, sunflower seeds in a large bowl. Melt the butter and honey together in a saucepan until just melted. Combine baking soda and warm water to dissolve and add to butter/honey mixture.
From cleaneatingwithkids.com


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