CRANBERRY COCONUT OATMEAL COOKIES

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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

Cinnamon

Old fashioned oats

Craisins (dried cranberries)

Chopped pecans

Shredded coconut

Eggs

Vanilla

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

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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

Ingredients

  • 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

Instructions

  • 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.

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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

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