Coconut Cranberry Oatmeal Cookies Food

COCONUT CRANBERRY OATMEAL COOKIES

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!

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.

CRANBERRY COCONUT OATMEAL COOKIES

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.

CHEWY CRANBERRY COCONUT OATMEAL COOKIES

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

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 OATMEAL COOKIES

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.

CRANBERRY COCONUT COOKIES

Steps:

• Combine flour, baking powder and cinnamon, set aside.
• Cream butter and sugars until light and fluffy.
• Beat in egg and vanilla.
• Gradually beat in flour mixture.
• Stir in coconut, nuts and cranberries.
• Drop by the tablespoonful 2 inches apart on a greased sheet.
• Bake at 350 for 12-15 minutes until golden.
• Cool 5 minutes before removing from cookie sheet.

COCONUT, CRANBERRY, WHITE CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350.
• Cream shortening, butter, and the sugars.
• Add eggs and vanilla then blend well.
• In a new bowl, mix all of the dry ingredients except for the coconut.
• Mix the coconut.
• Combine the two bowls by mixing with a spoon.
• Roll one inch balls of dough onto a greased cookie sheet (1" apart).
• Baking for 9-10 minutes on the top rack until golden brown (the circumference of the cookies will look darker than the inside).

COCONUT OATMEAL COOKIES

Steps:

• Preheat oven to 350°.
• In mixing bowl cream shortening,butter,and sugars.
• Add eggs and vanilla until blended.
• Set aside.
• In separate bowl, combine dry ingredients.
• Withholding coconut until all other ingredients are blended.
• Add coconut.
• Combine wet and dry ingredients until moist.
• Drop on greased cookie sheet about 1-2 inches apart.
• Bake for 10 minutes or until golden brown.
• Remove from oven immedietly- if overcooked cookies get HARD.

CHEWY OATMEAL CRANBERRY COOKIES

Steps:

• 1. In a bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda.
• 2. In a small bowl, whisk together the eggs, milk and vanilla.
• 3. In the bowl of a mixer, using a paddle attachment, combine the room temperature butter with the sugars. Beat on medium speed until mixture is light and fluffy.
• 4. Set the mixer to low speed, and gradually add egg mixture to the sugar mixture- beat well.
• 5. Add flour mixture- beat just until combined.
• 6. Remove bowl. Stir in the oats and cranberries.
• 7. Cover and put dough in the refrigerator until firm, at least 2-3 hours. (Can be left longer.).
• 8. Preheat oven to 350 degrees. Line a few baking sheets with parchment paper. If you only have one baking sheet, place extra dough back in refrigerator between bakings.
• 9. Shape pieces of dough into 2-tablespoon balls and place 3 inches apart on sheets.
• 10. Press with the bottom of a glass to flatten dough into 2-inch-diameter.
• 11. Bake until golden but still soft in center, 16 to 18 minutes, turning sheets halfway through for even baking.
• 12. Remove from oven; transfer with parchment to a wire rack to cool. Store in airtight container at room temperature for up to 1 week.