This post may contain affiliate links. Please read my disclaimer for more info.
Print Friendly, PDF & Email

Cranberry Coconut Oatmeal Cookies The Southern Lady Cooks

These cranberry coconut oatmeal cookies are insanely good. It’s funny because I’ve served them several times to people that claim they don’t like coconut or cranberries and somehow…they love these cookies. This is a simple cookie recipe but delicious. It’s perfect for the holiday season.

Cranberry Coconut Oatmeal Cookies Ingredients Needed:

Butter, softened

Brown sugar

White sugar

Baking soda

All-purpose flour


Old fashioned oats

Craisins (dried cranberries)

Chopped pecans

Shredded coconut



Recipe Notes: You could easily replace the pecans with any type of nuts your family enjoys or leave them out.

If you like this recipe you may want to try our cranberry cake mix cookies. They are only five ingredients!

Scroll down for the full recipe.

Cranberry Coconut Oatmeal Cookies The Southern Lady Cooks

Cranberry Coconut Oatmeal Cookies The Southern Lady Cooks

Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking, and relaxing immediately! This is our premium content not found on our website. Join 1000’s of others today and start enjoying our magazine!

Print Recipe
5 from 1 vote

Cranberry Coconut Oatmeal Cookies

These delicious oatmeal cookies are perfect for the holidays!
Prep Time10 mins
Cook Time11 mins
Total Time21 mins
Course: Cookies, Dessert, Snack
Cuisine: American
Keyword: Cranberry Coconut Oatmeal Cookies
Author: The Southern Lady Cooks


  • 1 cup of butter 2 sticks, softened
  • 1 cup of brown sugar firmly packed
  • 1/2 cup of white sugar
  • 1 teaspoon of baking soda
  • 1 1/2 cups All-purpose flour
  • 1 teaspoon of cinnamon
  • 3 cups of old fashioned oats
  • 1 cup of craisins dried cranberries
  • 1 cup of chopped pecans
  • 1 cup of shredded coconut
  • 2 eggs
  • 1 teaspoon of vanilla


  • 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.

Don’t forget to Pin our Cranberry Coconut Oatmeal Cookies:

Click to follow us on Instagram.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without the written permission of the copyright holder.

5 Secrets to Old-Fashioned
Southern Cooking

Tips, tricks & recipes to cook Southern food just like Grandma used to!



One Comment

  1. Very good! I left out the nuts and used unsweetened coconut flakes I had in my pantry. Still a sweet cookie. I used my cookie scoop (don’t know the size) and it yielded 35 for me. Those I baked spread out nicely into a perfect size. Allow enough room for spreading on the cookie sheet, my scooped amount looked small but it spread. Oven time was spot on…12-14 mins. Since I don’t need 35 baked cookies, I decided to freeze half the recipe into individual scoops, so I can thaw and bake 3-4 at a time in the future. Will be making these again, but will add nuts and maybe leave out the dried cranberries. (Though I didn’t grease my cookie sheet, its an Air Bake sheet, or use parchment paper, I can see how they could really stick to the pan if you don’t remove them to cooling rack within a couple of minutes out of the oven).5 stars

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating



5 Secrets to Old-Fashioned
Southern Cooking


Tips, tricks & recipes to cook Southern food just like Grandma used to!