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Cranberry Oatmeal Cookies with Coconut

March 6, 2013

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Oatmeal cookies are some of my favorites.  My Mom made oatmeal raisin cookies for me and my brother when we were kids and they were always one of our favorite treats.  I like to justify eating cookies with oatmeal by saying they are healthy because of the oats.  Right?

I’m also a big fan of cranberries so these cookies are a nice twist on the traditional oatmeal raisin cookie.  The recipe is from a great new cookbook from the owner of the SoNo Baking Company in nearby Norwalk, Connecticut.  The Seasonal Baker is full of wonderful recipes for the home baker using seasonal ingredients throughout the year.  There are plenty of summer fruit recipes, warm and spicy baked goods for the cooler months and delicious recipes for anytime of year.  Not to mention the photographs are beautiful!

I made these cookies a few weeks ago to welcome some new neighbors to our street.  It’s always nice to introduce yourself to new neighbors and let them know you’re available for recommendations or referrals if need be.  Something homemade – cookies, muffins or granola – accompanied by a note with your name and contact info is a very warm welcome.

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Cranberry Oatmeal Cookies with Coconut
adapted from The Seasonal Baker
yields about 24 cookies

1/2 cup dried cranberries
1 1/2 cups old-fashioned oats
1/2 cup sweetened flake coconut
3/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp kosher salt
1/2 cup unsalted butter, at room temperature
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1/2 tsp real vanilla extract

Set rack in the lower third of the oven. Preheat the oven to 350°. Line two baking sheets with parchment paper and set aside.

Boil one cup of water and place dried cranberries in a heat-proof bowl. Pour boiling water over the cranberries and let sit for 10 minutes. Drain and pat dry with paper towels.

In a medium bowl, whisk together flour, baking soda, cinnamon and salt. In another bowl, combine the cranberries, oats and coconut. Set aside.

In the bowl of a stand mixer fitted with paddle attachment, beat the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 2 to 3 minutes, scraping down the sides once or twice. Add the egg and vanilla and beat until combined. Scrape down the bowl again.

With the mixer on low, add the flour mixture and beat until just combined. Gently fold in the oat and cranberry mixture with a rubber spatula.

Using a 2-tablespoon scoop, drop the dough about 2″ apart on the prepared pans. Press down gently on the dough to flatten slightly.

Bake cookies, one sheet at a time, until the edges are golden brown and the centers are still slightly soft, 12 to 14 minutes. Rotate the pan after 8 or 9 minutes to ensure even baking.

Let cookies cool for 10 minutes on the baking sheet then transfer to a wire rack to cool completely.

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