Coconut, Cranberry and Chocolate Oatmeal Cookies


Cookie # 4!  For our cookie gift basket, we needed a fruit filled cookie that was not overly chewy and tart. A lot of people do not like chocolate dessert, so I feel these are a nice addition to reach the fruity people of the world. The dark chocolate is a very small component and complements the cranberries. Most people do not notice the dark chocolate in it. Instead their concentration is on the fruit and cookie itself.

These are a crunchy little cookie. For me, I personally love chocolate so I would add more chocolate chips or white chocolate if you are into that 🙂



  • 1/4 cup Butter, softened
  • 1/2 cup packed Brown Sugar
  • 1/3 cup Granulated Sugar
  • 1 teaspoon ground Cinnamon
  • 1/2 teaspoon Baking Soda
  • 1/8 teaspoon Salt
  • 1 Egg
  • 1 teaspoon Vanilla
  • 3/4 cup All-Purpose Flour
  • 3/4 cup Rolled Oats
  • 1/2 cup Flaked Coconut
  • 2 ounces Dark Chocolate chopped or Dark Chocolate Chips
  • 1/4 cup Dried Cranberries
  • 1/4 cup chopped Walnuts, toasted

Step 1: Pre-heat oven to 350 degrees.

Step 2: Beat butter with an electric mixer on high for 30 seconds.


Step 3: Add brown sugar, granulated sugar, cinnamon, baking soda and salt. Beat until combined, scraping sides occasionally.



Step 4: Beat in egg and vanilla until combined.


Step 5: Beat in flour on low-speed until well combined.


Step 6: Using your hands or a food processor, roughly break down the oats so the cookie batter will be a little smoother.



Step 7: Stir in oats, coconut, chocolate, dried cranberries, and walnut.



Step 8: Using an ice cream scooper drop by the teaspoons 2 inches apart on a parchment lined cookie pan.

Step 9: Bake 10 minutes or until edges are just set. Cool on a wire rack.


Step 10: Eat and Enjoy!



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