Cranberry-Coconut Oatmeal Cookies

This recipe takes oatmeal cookies up a notch with its additions of cranberry and coconut. These Cranberry Oatmeal Cookies with Coconut are a fun twist on the classic Oatmeal Raisin Cookie. They are thick, chewy, and infused with coconut flavor using two types of coconut: shredded coconut and coconut extract. The dried cranberries are a welcomed substitution for the raisin-haters out there, while the rolled oats and subtle sweetness make them pass as a breakfast food.

How to make Cranberry-Coconut Oatmeal Cookies

Ingredients

• 1 large egg
• ½ cup granulated sugar
• ⅔ cup rolled oats
• 3 ½ tablespoons unsweetened coconut flakes, crushed
• 2 tablespoons finely chopped dried cranberries
• 2 teaspoons melted butter
• ¼ teaspoon salt
• ¼ teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• ⅛ teaspoon lemon extract

Directions

1. Preheat oven to 325°F. Coat a baking sheet with cooking spray.
2. Beat 1 egg in a medium bowl. Gradually add 1/2 cup sugar, stirring to combine. Add 2/3 cup oats, 3 1/2 tablespoons coconut, 2 tablespoons cranberries, 2 teaspoons butter, 1/4 teaspoon salt, 1/4 teaspoon vanilla, 1/2 teaspoon coconut extract and 1/8 teaspoon lemon extract; stir until thoroughly combined. Drop the dough by the teaspoonful onto the prepared baking sheet, about 1 1/2 inches apart. Spread each dough mound into a circular shape using a fork dipped in cold water.
3. Bake until lightly browned, 10 to 15 minutes.
4. Let cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.