When life gives you cold, rainy weather, you make cookies. But not just any cookies- chewy, magical, cranberry, coconut, walnut, oatmeal cookies. The brown sugar and butter kind of caramelizes together while it bakes and gives all the fillings a nice chewy bite. I chilled the dough overnight to help it hold its shape while baking, and it made a huge difference. Without chilling, these cookies become a little runny and more like flapjacks. If you’re pushed for time and absolutely cannot chill the dough, no worries, they still tasted excellent. Thin, but excellent.
This recipe supplied me with about 34 cookies. I kept a few out to snack on during the week (okay, like maybe half), and froze the rest. I’m thinking these will make their next entrance closer to Christmas. They do have cranberries and walnuts, after all.
Now, I’m going to go grab another one. Suddenly it doesn’t seem so dreary outside.
Begin by prepping your dry ingredients. In a medium sized bowl, whisk together the flour, baking soda, and salt. Set that aside for later.
In the bowl of an electric mixer fitted with the paddle attachment, beat the softened butter and brown sugar until it’s nice and creamy.
Add in the eggs, one at a time, mixing after each addition. Scrape down the sides of the bowl and blend in the vanilla.
Add the flour mixture gradually to the wet ingredients so the batter really has time to absorb the flour. Mix in about 1/2 cup at a time, and stir until just combined. Don’t overmix. Now, it wouldn’t be an oatmeal cookie without plenty of oats. Mix in about 2 cups worth.
Using a sturdy spoon or spatula, fold in the shredded coconut (I used sweetened, because, why not) and dried cranberries.
Fold in the chopped walnuts. You can go ahead and skip this step if you aren’t looking for a hint of nutty flavor, but I like the subtle crunch it brings to these cookies. Mix everything up until it’s nice and thick and combined. Wrap the batter in some plastic wrap and chill in the fridge for at least 2 hours. I chilled mine overnight. Chilling the batter helps the cookies keep shape while baking and allows them to rise. This step is HIGHLY recommended.
Once the batter is firm, remove from the fridge and preheat your oven to 350. Line 2 large baking sheets with parchment paper, non stick spray, or baking mats. Use a cookie scoop to drop roughly 2 tablespoons worth of dough onto the prepared pans, spacing them at least 2 inches apart. Bake for 16-18 minutes, or until golden brown on the outer edges and bottom and just set in the middle. I like these oatmeal cookies to have a slight crunch on the outside.
Let the cranberry oatmeal cookies cool on the baking sheets for 3 minutes before transferring to a wire wrack to let cool completely.
Store the cookies in an airtight container for up to 1 week at room temperature or 3 months frozen.