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.
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Cranberry Coconut Oatmeal Cookies
These delicious oatmeal cookies are perfect for the holidays!
- 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
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Preheat oven to 350. Combine butter and sugars in a bowl and mix with mixer until
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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.
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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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