I bake cookies. Often. OK, too often. Actually, I take that back – it’s always a good time for cookies! I definitely have my favorite recipes, but often, when I try something new, I’m left a little disappointed that I didn’t make one of my standard favorites. So, this time, I decided to create my own recipe combining some of my favorite things (there’s a song in there somewhere, I think). The result was this plate of cookie perfection! This cookie is the perfect blend of chewy and chocolatey, while including the perfect hint of tart flavor with the dried cranberries. Even for folks who don’t like raw coconut, the toasted coconut in these cookies provides the perfect amount of nuttiness. Try ‘em today! ~Tracy
- 1 c. stick butter, softened to room temperature
- ¾ c. brown sugar
- ½ c. granulated sugar
- 2 eggs
- 1 tsp. vanilla
- 1 ½ c. all-purpose flour
- 1 tsp. baking soda
- ½ tsp. salt
- 2 ½ c. quick cook oats
- 1 c. dried Cranberries
- 4 oz. semisweet chocolate, chopped into small chunks
- 1 ½ c. toasted coconut (see note)
- Preheat oven to 350 degrees.
- Beat eggs and sugars together until creamy.
- Add eggs and vanilla.
- Combine flour, baking soda, and salt. Pour into butter mixture and mix well.
- Stir in oatmeal and cranberries just until mixed into cookie mixture.
- Gently stir in the toasted coconut to avoid breaking it up.
- Drop by generous tablespoons full onto sprayed or parchment lined cookie sheet.
- Bake approximately 10-12 minutes (cooking times vary by oven).
- Cool on rack before serving.
Note: To toast coconut, thinly spread coconut in medium skillet. Cook on medium to low temperature until coconut begins to brown slightly. Stir coconut occasionally until all turns a golden brown color. Watch the coconut closely and adjust temperature to avoid burning. Once most of the coconut is toasted and golden (you may have a few pieces that stay somewhat white), remove from skillet and spread on wax paper or parchment paper and allow to cool before use.