Chewy Oatmeal Coconut Cookies with Cranberries and

Name: Chewy Oatmeal Coconut Cookies with Cranberries and Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup (175 mL) whole wheat pastry flour; 3/4 cup (175 mL) whole barley flour; 1 tsp (5 mL) baking powder; 1/2 tsp (2 mL) salt; 1 cup (250 mL) butter, softened; 1 cup (250 mL) packed Demerara or other raw cane sugar; 1 egg; 1 tsp (5 mL) vanilla extract; 1/2 cup (125 mL) liquid honey; 2 cups (500 mL) old-fashioned (large flake) rolled oats; 1 cup (250 mL) sweetened flaked coconut; 1/2 cup (125 mL) dried cranberries; 1/2 cup (125 mL) chopped pecans

Servings: persons

3/4 cup (175 mL) whole wheat pastry flour
3/4 cup (175 mL) whole barley flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
1 cup (250 mL) butter, softened
1 cup (250 mL) packed Demerara or other raw cane sugar
1 egg
1 tsp (5 mL) vanilla extract
1/2 cup (125 mL) liquid honey
2 cups (500 mL) old-fashioned (large flake) rolled oats
1 cup (250 mL) sweetened flaked coconut
1/2 cup (125 mL) dried cranberries
1/2 cup (125 mL) chopped pecans

1
Preheat oven to 350F (180C)
2
In a bowl, combine whole wheat and barley flours, baking powder and salt.
3
In a separate bowl, beat butter and sugar until light and creamy.
4
Add egg, vanilla and honey, beating and scraping down the sides of the bowl until blended.
5
Gradually add flour mixture, beating until smooth.
6
Stir in oats, coconut, cranberries and pecans.
7
Drop dough by tablespoonfuls (15 mL), about 2 inches (5 cm) apart, on a baking sheet greased or lined with parchment.
8
Bake in preheated oven until golden, about 12 minutes.
9
Let cool for 5 minutes on sheets, then transfer to a wire rack and let cool completely.
10
Variations
11
If you dont like nuts, eliminate the pecans and double the quantity of cranberries.
12
Similarly, if you dont like cranberries, leave them out and double the amount of pecans.

1165

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup (175 mL) whole wheat pastry flour, 3/4 cup (175 mL) whole barley flour, 1 tsp (5 mL) baking powder, 1/2 tsp (2 mL) salt, and more.

Yes, Chewy Oatmeal Coconut Cookies with Cranberries and Pecans falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chewy Oatmeal Coconut Cookies with Cranberries and Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions