Chocolate Cranberry Coconut Oatmeal Cookies

These are my sisters favorite cookies. For optimum taste, place baked and uneaten cookies in freezer to retain their crunch.


About 2 Dozen


2 stick of unsalted butter, at room temperature 1 cup of brown sugar, packed 2 large eggs 1 teaspoon of vanilla extract ½ teaspoon of salt ½ teaspoon of baking soda ¾ cup of all purpose flour ¼ cup of wheat flour 2 cups of old-fashioned oatmeal 1 cup of sweetened shredded coconut 1 cup of dried cranberries, plus 1 TBSP of all purpose flour mixed into the cranberries 2 cups of semi-sweet chocolate chips

Nutritional information

No nutrition information available


Preheat oven to 375 degrees. Mix dried ingredients: flour, salt and baking soda. Set aside Beat butter and sugar together for about 3 minutes, until fluffy using an electric mixer with a paddle attachment. Add eggs and beat one at a time. Add vanilla. Add dry ingredients to egg mixture until just mixed. Add oatmeal, cranberries, coconut and chocolate chips until just incorporated. Using an ice cream scooper, scoop dough and place on prepared baking sheet with parchment paper. Bake for 15-20 minutes. Rotate cookies at 8 minutes. Check at 15 minutes. (If cookies are not ready, keep baking but check every minute or so). If cookies are browned, remove from oven and let rest on baking sheet for 5 minutes. Then transfer to cooling rack and continue baking the rest.