Description
Delicious cranberry oatmeal cookies made with coconut and brown sugar for a delightful treat.
Ingredients
Scale
- ¼ cup unsalted butter (softened at room temperature)
- ⅓ cup packed brown sugar
- ⅓ cup granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 2 teaspoons vanilla extract
- ¾ cup all purpose flour
- ¾ cup rolled oats
- ½ cup unsweetened shredded coconut
- ¾ cup dried cranberries (low sugar variety if possible)
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds.
- Add sugars, baking soda, and salt and beat until combined, scraping down the sides of the bowl as needed.
- Beat in egg and vanilla to combine.
- Beat in flour, oats, and coconut just gently to combine. Stir in the cranberries.
- Scoop out teaspoon-size balls and place onto a baking sheet 2 inches apart. Press down slightly. (A mini ice cream scoop makes this step easy.)
- Bake about 12 minutes or just until edges are set.
- Cool on pan for 1 minute, then transfer to a wire rack to cool.
Notes
- Ensure the butter is softened for easier mixing.
- Using low sugar dried cranberries can help reduce the sweetness.
- Make sure to space the cookie balls adequately on the baking sheet to allow for spreading.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg