"This recipe takes oatmeal cookies up a notch with its additions of cranberry and coconut. These Cranberry Oatmeal Cookies with Coconut are a fun twist on the classic Oatmeal Raisin Cookie. They are thick, chewy, and infused with coconut flavor using two types of coconut: shredded coconut and coconut extract. The dried cranberries are a welcomed substitution for the raisin-haters out there, while the whole wheat flour and subtle sweetness make them pass as a breakfast food."
"Preheat oven to 325°F. Coat a baking sheet with cooking spray. Beat 1 egg in a medium bowl. Gradually add 1/2 cup sugar, stirring to combine. Add 2/3 cup oats, 3 1/2 tablespoons coconut, 2 tablespoons cranberries, 2 teaspoons butter, 1/4 teaspoon salt, 1/4 teaspoon vanilla, 1/2 teaspoon coconut extract and 1/8 teaspoon lemon extract; stir until thoroughly combined. Drop the dough by the teaspoonful onto the prepared baking sheet, about 1 1/2 inches apart. Spread each dough mound into a circular shape using a fork dipped in cold water."
Cranberry-Coconut Oatmeal Cookies combine rolled oats, shredded coconut, coconut extract, and a touch of lemon extract for pronounced coconut flavor with a bright note. The cookies are thick and chewy, made by beating an egg with sugar, then stirring in oats, coconut flakes, chopped dried cranberries, melted butter, salt, vanilla, and extracts. Dough is dropped by teaspoonfuls, flattened with a fork dipped in cold water, and baked at 325°F for 10–15 minutes, cooling briefly on the sheet before transferring to a rack. Fresh cranberries are not recommended as a substitute because they are unsweetened and lack the chew of sweetened dried cranberries. Dry oatmeal cookies commonly result from too much flour or oats and from over-baking; accurate measuring and avoiding over-baking help retain moisture.
Read at Alternative Medicine Magazine
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