Cranberry Coconut Oatmeal Cookies |
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Prep Time: 20 Minutes Cook Time: 14 Minutes |
Ready In: 34 Minutes Servings: 48 |
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I got this recipe from Canadian Living Magazine and thought I'd better put it here so I can find it again. Ingredients:
3/4 cup butter, softened |
1 1/4 cups packed brown sugar |
1 egg |
1 teaspoon vanilla |
1 1/2 cups rolled oats (not instant) |
1 1/2 cups all-purpose flour |
1/2 cup shredded sweetened coconut |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
3/4 cup dried cranberries |
Directions:
1. Line rimless baking sheets with parchment paper or grease; set aside.
2. In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla.
3. In separate bowl, whisk together rolled oats, flour, coconut, baking powder, baking soda and salt.
4. Add to butter mixture along with cranberries; stir until combined.
5. Drop by heaping 1 tbsp about 2 inches apart, onto prepared pans.
6. Bake in top and bottom thirds of 375F oven, rotating and switching pans halfway through, until golden 12-14 minutes.
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