Giant Oatmeal Cranberry, Walnut, and Coconut Cookies
Who doesn't love a giant, chewy cookie chock full of hearty goodness like oats, dried cranberries, walnut pieces, and coconut? My favorite kinds of cookies are the bakery style that are crunchy on the outside, but soft and chewy on the inside.
These cookies are perfect for day trips and hikes. This oatmeal cookie recipe is really versatile as you can use any type of nuts you prefer, switch out dried cranberries for raisins or chocolate chips, or omit the dried coconut if you are are not a fan. If you prefer a smaller cookie, you can always make them smaller and adjust your cooking time.
If you have nut allergies you can omit the nuts all together and substitute in other ingredients that you prefer. This recipe can be made gluten free by substituting out the AP flour for your favorite flour mixture. If you have someone who loves oatmeal cookies, then you will want to bake up a batch of these for them. They will love for it! Well, that's enough talking...let's get on to the recipe!
For these cookies you will need 2 baking sheets lines with parchment paper, a standing or hand mixer, and the ingredients listed below.
1cup cold butter cut into chunks
1 1/4cuplight brown sugar
2 3/4cupsall purpose flour
1 1/2cup old fashioned oats
1 cup of dried cranberries like Craisins*
1/2 cup whole pieces of walnuts*
1/4 flake coconut*
* If you omit these ingredients you will need to replace it with another ingredient in the same quantity.
Pre-heat oven to 350 degrees or 325 convection with rack in center of oven.
In the bowl of a stand mixer, or a large mixing bowl, place cut butter. Mix on low until butter is broken up.
With the mixer on low, add sugars. Blend until there are no visible chunks of butter, about 1 minute on low or medium low.
Add eggs and mix until smooth on low or medium low.
Add flour, cornstarch, oats, baking soda, salt and cinnamon.
Pulse the mixer until the wet and dry ingredients are incorporated. Do not overmix. Then mix on low until the flour disappears.
Gently mix in the Craisins, walnuts, and coconut. With your hands, divide the dough in nine to ten roughly formed balls of dough.
Look at those bad boys! They are the size of baseballs!
Place the cookies on two cookie sheets lined with parchment paper 4-5 per sheet.
Bake for 12-14 minutes or until the cookie is almost completely set and golden on top. I have an older oven, so you may need to adjust your cooking time.
Centers will be very soft, but will tighten up after cooling.
Remove from oven and let cool for at least 45 minutes. These hearty cookies are almost a meal on their own, but perfect for a tide me over or need something with some substance for the road.