Oatmeal Cranberry Coconut Pecan Cookies
Every bite is a harmonious symphony of sweet and nutty goodness. Whether as a snack or dessert, these cookies are a delectable treat that will satisfy your cravings and leave you craving for more.
Equipment
- Mixing bowls
- Whisk or fork
- Electric mixer or stand mixer
- Baking sheets
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
Instructions
- Combine the rolled oats, all-purpose flour, baking powder, baking soda, and salt in a bowl. In a separate mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, beating well until combined. Gradually add the dry ingredient mixture to the wet mixture until just combined. Finally, fold in the dried cranberries, shredded coconut, and chopped pecans.
- Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper or silicone mats. Using a spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each dough mound with a spoon or your fingers.
- Place the baking sheets in the preheated oven and bake for 10 to 12 minutes or until the edges of the cookies are golden brown. The centres may still appear slightly soft but will firm up as they cool. Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes.