The Best Oatmeal Cranberry Cookie
Dried Cranberry Cookies
Sometimes I have strikes of culinary inspiration that take me by surprise. I heard 'heavenly' so often when my taste testers got hold of these cookies that I'm pretty sure St. Epic, The Patron Saint of Awesome, sent me a special message.
These are the best cookies I've ever made. And I've made a lot of cookies. Two of The Horde declared them better than chocolate chip cookies, and my sitter said they were her all time favorite. My neighbor said they were the best cookies he'd ever tasted. Big and fat, with a sweet soft and chewy center, the tang of dried cranberries, a buttery crunch at the lacy edges, the perfect amount of coconut to dress it up, but homey enough to say "grab me by the double handful".
I think my work here is done.
Dried Cranberry Cookies
Oatmeal Cranberry Cookies
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups quick cooking oats
- 2 cups sweetened coconut
- 2 cups dried cranberries - craisins
- Preheat oven to 375F.
- In the bowl of an electric mixer, cream together butter, sugars and vanilla. Add baking soda and salt and stir well to combine, scraping down the sides of the bowl.
- Add eggs, one at a time, beating well after each addition. Add flour, and mix well.
- Stir in oats, cranberries and coconut.
- Using a tablespoon or small disher (like an ice crea scoop), drop cookies onto baking sheets. Bake for 14 minutes, rotating pans halfway through. Note: start checking cookies at 8 minutes - cooking time varies depending on the exactitude of the oven and the size of the cookie. You want them to be a light golden.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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