Cranberry Coconut Oatmeal Cookies Recipes

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.

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 OATMEAL COOKIES

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.

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.

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.

CRANBERRY COCONUT COOKIES

Steps:

• Combine flour, baking powder and cinnamon, set aside.
• Cream butter and sugars until light and fluffy.
• Beat in egg and vanilla.
• Gradually beat in flour mixture.
• Stir in coconut, nuts and cranberries.
• Drop by the tablespoonful 2 inches apart on a greased sheet.
• Bake at 350 for 12-15 minutes until golden.
• Cool 5 minutes before removing from cookie sheet.

COCONUT-CRANBERRY COOKIES

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.

CRANBERRY COCONUT OATMEAL COOKIES

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.

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

OATMEAL CRANBERRY COOKIES

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.