Coconut Cranberry Oatmeal Cookies

So one of my favorite cookies of all time is oatmeal raisin cookies, the only problem being I never really actually liked the raisin part. I do however love cranberries and I actually had them on hand along with some coconut so I thought I'd throw together these deliciously cozy cookies, just in time for the cool crisp weather to come into Blacksburg. They are perfect with tea for an afternoon snack, with a glass of milk for dessert or with your coffee for breakfast. They aren't overly sweet and the cinnamon, oats and coconut all work really well together.

I adapted this recipe from this one and basically replaced the cranberries with raisins and the walnuts with coconut. In mine, you could replace the dried fruit for any other that you prefer, and the coconut for any type of nut you like. Or you can even go for chocolate chips instead of nuts! Go crazy...the only real thing I'd say is key to make these super chewy and thick like mine, is to chill the dough for at least an hour before baking them. I formed my dough into the balls before chilling it, because the dough is easier to work with when soft, however the chilling is necessary to get the chewy effect.

Enjoy!

Coconut Cranberry Oatmeal Cookies:

Ingredients

*1 stick of butter (4 tbsp)

*2/3 cup brown sugar

*1 egg

*1/2 tsp vanilla extract

*3/4 cup all-purpose flour

*1 1/2 cups oats

*1/2 tsp baking soda

*1/2 tsp cinnamon

*1/4 tsp salt

*3/4 cup dried cranberries

*1/2 cup un-sweetened coconut flakes

To prepare:

1. Cream the butter and sugar together in a stand mixer on medium speed until light and fluffy. Add the egg and then the vanilla and blend.

2. Mix the flour, oats, baking soda, cinnamon and salt together. Add to the wet ingredients until just incorporated.

3. Stir in by hand the cranberries and coconut.

4. Form into 2 tbsp rounded balls of dough and place on baking parchment paper on baking sheets. Place in the fridge to chill for at least an hour.

5. Preheat the oven to 350 F when you're ready to bake the dough. Bake for 12-14 minutes until golden on the edges and seeming undercooked on top. They will continue to bake a bit on the sheet after you take them out so don't worry they're not underdone. Let them sit on the baking sheet for 10-15 minutes, then place on a rack to cool. These are good for up to 3 days in an airtight container.

Buon appetito!