Cranberry-Coconut Oatmeal Cookies
These delicious oat and coconut cookies are the perfect balance of chewy and crispy, with a hint of sweetness from cranberries and a touch of vanilla and lemon for extra flavor. Baked to a light golden brown, they make a delightful snack or a quick treat with your favorite tea or coffee. Easy to prepare and full of wholesome ingredients, these cookies are a simple yet satisfying homemade indulgence!
Ingredients
1 large egg
½ cup granulated sugar
⅔ cup rolled oats
3 ½ tablespoons unsweetened coconut flakes, crushed
2 tablespoons finely chopped dried cranberries
2 teaspoons melted butter
¼ teaspoon salt
¼ teaspoon vanilla extract
⅛ teaspoon lemon extract
Directions
Set the oven to 325°F and lightly coat a baking sheet with cooking spray.
In a medium bowl, whisk one egg, then gradually mix in 1/2 cup of sugar. Stir in 2/3 cup oats, 3 1/2 tablespoons coconut, 2 tablespoons cranberries, 2 teaspoons butter, 1/4 teaspoon salt, 1/4 teaspoon vanilla, and 1/8 teaspoon lemon extract until well combined. Drop teaspoon-sized portions of the dough onto the prepared baking sheet, spacing them about 1 1/2 inches apart. Using a fork dipped in cold water, flatten each mound into a circular shape.
Bake for 10 to 15 minutes, or until the cookies are lightly browned. Allow them to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.