Monday, July 24, 2017


These oatmeal cookies are soft, moist, and not overly sweet. I added coconut and dried cranberries for additional flavor. You can certainly omit the coconut and cranberries, just add another ½ cup of oats.

1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
½ cup dark brown sugar
2 large eggs
2 t pure vanilla extract

2 cups cake flour or all-purpose flour
1 t baking powder
1 t baking soda
1 t ground cinnamon
Pinch of nutmeg
½ cups old-fashioned rolled oats
½ t sea salt
1 cup shredded coconut
1 cup dried cranberries
1 cup finely chopped pecans

Preheat oven to 350 degrees F.

In the bowl of an electric mixer, fitted with a paddle attachment, mix butter and sugars until smooth. 
Mix in the eggs and vanilla.

In a medium bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, oats, salt, and coconut.
Slowly mix flour mixture into the butter mixture.
Remove bowl from mixer and stir in the dried cranberries and pecans.

Drop by a level medium size ice cream scoop onto 2 baking sheets.

Flatten lightly with the bottom of a glass dipped in sugar.
Bake for 12 to 13 minutes.

  • Cookies can be frozen after they are dropped on the baking sheet until hard and then placed in a resealable bag.
  • Before baking, let cookies thaw then slightly flatten with a sugared glass.