Soft, chewy, and sweet Oatmeal Cranberry Cookies are a fun twist on traditional oatmeal cookies. This version adds in white chocolate chips, sweetened cranberries, and a little flaked coconut for the ultimate holiday treat!
BUTTER AND SUGARS: Using a stand mixer fitted with the whisk attachment (or use a large bowl and a hand mixer), beat the room temperature butter (not melted, not softened), light brown sugar, and dark brown sugar at medium speed until light in color, about 1-2 minutes.
WET INGREDIENTS: Add the egg and vanilla and beat until light and fluffy, about 2 more minutes. Scrape down the sides of the bowl as needed. Mix in the baking soda and fine sea salt until just combined, about 20 seconds.
DRY INGREDIENTS: Mix in the coconut (Note 1) and old-fashioned oats until combined. Add in the flour. (See Note 2) Mix until ingredients are just combined. Do not overmix; overworking the dough will result in dense cookies. Stir in the white chocolate chips and chopped cranberries. Cover the dough and refrigerate for 1 hour.
SHAPE DOUGH BALLS: Shape the cookie dough into balls, using about 2 tablespoons of dough (if you have a food scale: 49 grams; 1.7 ounces). Roll the balls taller instead of wider (see photo in post). Place the dough balls on a plate lined with parchment paper and cover gently with plastic wrap. Chill for another 10 minutes.
BAKE: Preheat oven to 350 degrees F. Line 2 half-sheet pans with silicone liners. Place 6 cookie dough balls per sheet pan, spacing them with plenty of room to spread. Bake for 8 to 12 minutes, remembering they're best slightly underbaked. Remove from the oven and let stand on the cookie sheet for 5-10 minutes before removing to a wire cooling rack. Right out of the oven, you can press a few more chocolate chips on the tops of the cookies if desired (makes them look better and ensures chocolate in every bite).
COOL: Let cookies cool completely on the wire cooling rack. Store in an airtight container at room temperature for up to 4 days. Cookies are best eaten within 2-3 days.
Notes
Note 1: Coconut: You can toast the coconut if you'd like, but it doesn't make a significant difference in the taste. Make sure you get sweetened shredded coconut (not desiccated or flakes; see pictures in the post).Note 2:Measuring flour: Make sure to spoon and level the flour rather than scooping it directly from the container.