Cranberry Coconut Oatmeal Cookies
These chewy Cranberry Coconut Oatmeal Cookies combine the nutty aroma of toasted coconut with bright bursts of dried cranberries. Tested for a tender center and crisp edges after multiple trials.
Ingredients
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup dried cranberries roughly chopped if large
- 0.5 cup unsweetened shredded coconut
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cup coconut oil melted
- 0.333 cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract pure
Instructions
Dry Ingredients
- Whisk together oats, cranberries, coconut, baking soda, and salt in a large bowl until evenly combined.
Wet Ingredients
- Beat egg in a medium bowl, then whisk in melted coconut oil, maple syrup, and vanilla extract until smooth.
Assembly & Baking
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Pour wet mixture into the dry ingredients and stir gently until no dry spots remain.
- Scoop 2 tablespoon-sized mounds onto prepared baking sheets, spacing 2 inches apart; flatten slightly.
- Bake at 350°F for 12–14 minutes, until edges are golden and centers just set.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Personal Test Note (Prep): Resting the dough for 10 minutes before baking allowed the oats to soften and resulted in a tender yet chewy center.
Personal Test Note (Bake): Baking for 13 minutes achieved golden edges with a slightly glossy middle, which firmed up beautifully as they cooled.
Personal Test Note (Storage): Kept in an airtight container at room temperature, the cookies maintained their texture for up to three days.