Cranberries are such a holiday food to me that from Thanksgiving to Christmas, I crave them! I whipped up a batch of delicious cranberry oatmeal cookies with white chocolate chips and coconut, and they were so tasty, I had to share the recipe.
I loved this recipe because the cookies were easy to throw together with no chill time and no sticky, finicky dough. And the texture was perfect: soft and chewy with all the tasty bits in there to add depth. Yum!
Cranberry Oatmeal Cookies
1 cup softened butter (I used margarine)
1 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon (more or less to taste)
3 cups quick oats
1-2 cups dried cranberries
1 cup white chocolate chips (optional)
1/2 cup coconut flakes (optional)
1 tsp. orange zest (optional, I didn't add any, but I think it would be so tasty!)
1/2-1 cup walnuts or pecans (optional, I didn't add them because my family doesn't like them)
Preheat the oven to 375 degrees. Cream the butter and sugars together. Add in the eggs and vanilla. By hand, mix the dry ingredients into the wet ingredients. Add oats, cranberries and any other add-ins you choose. Roll the dough into balls the size of golf balls and place on a greased cookie sheet. Bake 8-10 minutes, until the tops are no longer doughy-looking and are starting to brown slightly. Do not overbake! They will be really soft when you first pull them out, but will firm up as they cool on the cookie sheet. Enjoy!