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!