Uploaded January 2026 | Updated September 2026, 2 weeks ago
With Coconut & Cranberries! If you can’t decide between an oatmeal cookie or a chocolate macaroon, this is the cookie for you!
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Makes about 2 1/2 dozen cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
You can bake these cookies up to 1 week ahead and keep them in an airtight container at room temperature. Or scoop and chill the dough on baking trays, then freeze the cookies in resealable bags for up to 3 months. To bake, let the frozen cookies thaw on a baking tray for 30 minutes before putting them in the oven. You can freeze the baked cookies, but they will lose their crunchy exterior a little once thawed.
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• Ingredients •
1/2 cup (115 g) unsalted butter, at room temperature
1 cup (200 g) packed brown sugar (light dark or demerara)
1 large egg, at room temperature
1 tsp pure vanilla extract
1/2 cup (60 g) cocoa powder
1/3 cup (50 g) all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups (150 g) regular rolled oats (not instant)
1 cup (175 g) chocolate chips (any type)
1 cup (100 g) flaked sweetened coconut
1/2 cup (70 g) dried cranberries
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• Directions •
1. Preheat the oven to 350°F (180°C) and line 2 baking trays with parchment paper.
2. Cream the butter and brown sugar using electric beaters or a stand mixer until well combined (the mixture will not be creamy or fluffy). Beat in the egg then the vanilla.
3. Sift the cocoa, flour, cinnamon, baking soda and salt over the bowl and stir into the butter mixture. Stir in the oats until they are well coated with batter and then stir in the chocolate chips, coconut and cranberries. The batter will be dense, yet soft.
4. Use a small ice cream scoop (#40) or two spoons to drop the batter onto the baking trays, 2 inches (5 cm) apart. Press down on them a little using the bottom of a glass (dip it in water if you need to).
5. Bake for about 12 minutes, until they lose their shine at the edges. Let cool on the trays on wire racks.
With Coconut & Cranberries! If you can’t decide between an oatmeal cookie or a chocolate macaroon, this is the cookie for you!
--------
Makes about 2 1/2 dozen cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
You can bake these cookies up to 1 week ahead and keep them in an airtight container at room temperature. Or scoop and chill the dough on baking trays, then freeze the cookies in resealable bags for up to 3 months. To bake, let the frozen cookies thaw on a baking tray for 30 minutes before putting them in the oven. You can freeze the baked cookies, but they will lose their crunchy exterior a little once thawed.
--------
• Ingredients •
1/2 cup (115 g) unsalted butter, at room temperature
1 cup (200 g) packed brown sugar (light dark or demerara)
1 large egg, at room temperature
1 tsp pure vanilla extract
1/2 cup (60 g) cocoa powder
1/3 cup (50 g) all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups (150 g) regular rolled oats (not instant)
1 cup (175 g) chocolate chips (any type)
1 cup (100 g) flaked sweetened coconut
1/2 cup (70 g) dried cranberries
--------
• Directions •
1. Preheat the oven to 350°F (180°C) and line 2 baking trays with parchment paper.
2. Cream the butter and brown sugar using electric beaters or a stand mixer until well combined (the mixture will not be creamy or fluffy). Beat in the egg then the vanilla.
3. Sift the cocoa, flour, cinnamon, baking soda and salt over the bowl and stir into the butter mixture. Stir in the oats until they are well coated with batter and then stir in the chocolate chips, coconut and cranberries. The batter will be dense, yet soft.
4. Use a small ice cream scoop (#40) or two spoons to drop the batter onto the baking trays, 2 inches (5 cm) apart. Press down on them a little using the bottom of a glass (dip it in water if you need to).
5. Bake for about 12 minutes, until they lose their shine at the edges. Let cool on the trays on wire racks.
