Coconut Cranberry Oatmeal Cookies

No Comments

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

Coconut Cranberry Oatmeal Cookies have the crisp edges and soft centers that everyone craves.

These oatmeal cookies are loaded with coconut and cranberries and they have been a hit with everyone who tries them.

Coconut Craisin Oatmeal Cookies

Oatmeal Coconut Cookies

Oh, how I love Oatmeal Cookies. I love them in many different forms, but adding coconut is one of my favorite ways to enjoy oatmeal cookies.

These Black and White Coconut Cookies are loaded with white chocolate, dark chocolate, and a good amount of coconut too.

And don’t forget about these Coconut Lover’s Oatmeal Cookies – they are the ultimate cookie for any coconut lover. Made with coconut oil, these cookies also happen to be dairy-free, which means they’re a frequently made treat whenever I’m hosting dairy-free friends.

Oatmeal Cranberry Cookies

Chewy Oatmeal Cranberry Cookies are always delicious, but adding coconut? That just takes it to a new level. This cookie combination is a keeper for sure.

I’m a big fan of cookie recipes that require no chill time and this one delivers perfect cookies with no waiting at all.

You’ll just need a few minutes to mix together this cookie dough and you’ll have cookies baking in the oven (and making your house smell fantastic!) before you know it.

Cranberry Chocolate Chip Oatmeal Cookies and Orange Spice Cranberry Oatmeal Cookies are two more terrific oatmeal cookies to try.

And these Pistachio Cranberry Oatmeal Cookies sound delicious too!

Coconut Oatmeal Cookies with Cranberries

Coconut Cranberry Oatmeal Cookies

  1. Preheat oven to 350 degrees. In a large bowl, beat the butter until smooth. Add the sugars and continue beating until the mixture is light and fluffy, about 3-4 minutes. Add the eggs and vanilla and beat until smooth again.
  2. Whisk together the dry ingredients. Gradually add them to the wet ingredients, half at a time. Stir until fully combined. Add the coconut and cranberries. Stir again.
  3. Using a medium-size scoop to drop the dough onto a large baking sheet lined with a parchment-lined baking sheet.
  4. Bake for 12-14 minutes. Remove from the oven before the cookies are browned and when they still look soft, but not wet in the center. Let the cookies cool on the tray for at least 5 minutes; this will allow them to finish baking without overcooking.
  5. Transfer to a cooling rack and then store in an airtight container. The cookies will keep well for several days.
Coconut Oatmeal Cookies with Cranberries are soft, chewy, and perfect!

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.
Coconut Cranberry Oatmeal Cookies

Coconut Cranberry Oatmeal Cookies

Chewy, crisp Oatmeal Cookies with coconut and cranberries are a cookie that no one can resist!
Pin Print Review
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Course: Dessert
Cuisine: American
Servings: 30 cookies

Ingredients 

  • 3/4 cup butter softened
  • 1/2 cup white sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups old fashioned rolled oats
  • 1 1/4 cups all-purpose flour *
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/3 cups sweetened shredded coconut
  • 1 1/3 cups dried cranberries or craisins

* Alternative Gluten-Free Ingredients

  • 1 cup brown rice flour
  • 1/2 cup tapioca starch

Instructions

  • Preheat oven to 350 degrees. In a large bowl, beat the butter until smooth. Add the sugars and continue beating until the mixture is light and fluffy, about 3-4 minutes. Add the eggs and vanilla and beat until smooth again.
  • Whisk together the dry ingredients. Gradually add them to the wet ingredients, half at a time. Stir until fully combined. Add the coconut and cranberries. Stir again.
  • Using a medium-size scoop to drop the dough onto a large baking sheet lined with a parchment lined baking sheet.
  • Bake for 12-14 minutes. Remove from the oven before the cookies are browned and when they still look soft, but not wet in the center. Let the cookies cool on the tray for at least 5 minutes; this will allow them to finish baking without overcooking.
  • Transfer to a cooling rack and then store in an airtight container. The cookies will keep well for several days. Enjoy!

Nutrition

Calories: 130kcal · Carbohydrates: 19g · Protein: 2g · Fat: 5g · Saturated Fat: 3g · Trans Fat: 1g · Cholesterol: 18mg · Sodium: 96mg · Potassium: 38mg · Fiber: 1g · Sugar: 11g · Vitamin A: 131IU · Vitamin C: 1mg · Calcium: 17mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Pin this nowto remember it later
Pin this recipe0
Coconut Craisin Oatmeal Cookies

Filed under: , , ,

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

Rate & Comment

Rating




You can now include images of your recipes in your comments! You'll need to register or log in to upload images.