This light and chewy cookie is full of coconut flavour with a touch of cranberry tartness.
Heat oven to 350 degrees F. Prepare baking sheet by greasing it with butter (or use parchment paper).
Combine melted butter with brown sugar and cane sugar. Add vanilla, cream and eggs. Mix well.
Combine dry ingredients: flour, baking soda, salt; add to creamed mixture. Stir in oats, coconut and dried cranberries.
Drop by a teasepoon for small cookies (tablespoon for large cookies) onto the baking sheet. Bake until golden (8 - 10 minutes for small cookies and 10 - 12 minutes for large cookies). Cool on rack, best eaten fresh or freeze for later consumption.
Recipe last updated on 08-Sep-2012 07:06 PM
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