Chewy Cranberry Coconut Oatmeal Cookies

These. Are. Delicious.

Enough said.


Chewy Cranberry Coconut Oatmeal Cookies

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2 1/2 cups old fashioned oats

8 ounces butter, slightly softened

1 cup packed light brown sugar

1/2 cup granulated sugar

2 eggs, beaten lightly

1 tablespoon honey

2 teaspoons vanilla extract

1 1/3 cup dried cranberries

1 cup flaked coconut


Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.  Mix the dry ingredients together, then stir in the oats.  Set aside.  Beat the butter and both sugars together until light and fluffy.  Add the eggs, then scrape down the bowl; add the honey and vanilla and beat until blended.  Add the flour mixture in two additions, beating each until well combined.  Stir in the cranberries.  Drop by tablespoonfuls about 2 inches apart on lined cookie sheets.  Bake until the centers of the cookies are soft and no longer wet; about 9-11 minutes.  Let cool on the pan for 5 minutes, then transfer to a rack to cool.


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