COCONUT CRANBERRY OATMEAL COOKIES
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
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
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.
CHEWY CRANBERRY COCONUT OATMEAL COOKIES
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
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
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.
CRANBERRY COCONUT OATMEAL COOKIES
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
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.
OATMEAL CRAISIN COOKIES
Oatmeal cookies with raisins and craisins.
Provided by Liane McKellar
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Yield 24
Number Of Ingredients 12
Steps:
- Beat butter, sugars, eggs and vanilla for 5 minutes. In another bowl, combine oats, flour, baking soda, baking powder, and salt. Add to butter mixture 1 cup at a time.
- Mix in raisins and craisins.
- Drop by spoonfuls onto greased cookie sheets and bake for 12-14 minutes at 350 degrees F (175 degrees C). These freeze very well. Enjoy!!
Nutrition Facts : Calories 238 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 8.7 g, Fiber 1.4 g, Protein 2.8 g, SaturatedFat 5.1 g, Sodium 233.8 mg, Sugar 24.2 g
CRANBERRY OATMEAL COOKIES
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
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.
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