These cookies are thick, chewy, and slightly crisp on the edges. When making these, I looked into my pantry and used all of my favourite things: coconut flakes, walnuts, cranberries, tutti frutti, and last but not least, oats.
Warning – These are super addictive cookies. After having one, I am sure you will go for a second and third, so in my home, I always keep them out of sight. I just can’t control myself. These are so good, after eating this, you will feel like there is a party in your mouth.
Butter at room temperature – 2 sticks.
Raw sugar -1 cup ( you can use white sugar.)
Brown sugar- 1 cup
Eggs – 2 (room temperature)
Good quality vanilla extract- 1 teaspoon
Flour- 2 cups
Rolled oats -1 cup (you can use old fashioned oats)
Walnuts- 1 1/4 cup
Coconut flakes- 1/2 cup (you can use dry coconut powder as well)
Mixed tutti frutti -1 1/2 cups
Dried cranberries- 1 1/4 cup
Baking soda- 1 teaspoon
Baking powder- 1 teaspoon
Salt – 1/2 teaspoon
Note – While baking, keeping all the ingredients at room temperature is really, really important.
How to bake these cookies!!!!
Beat the butter until it is light and fluffy.
Add both of the sugars and beat them together.
Add eggs and vanilla, and beat them well.
In a separate bowl, mix flour, baking powder, and baking soda.
Add this flour mixture into the wet mixture.
Add oats, walnuts, coconut flakes, tutti frutti, and cranberries to it.
Mix gently with a spatula. Don’t overmix it.
Cover the dough.
Chill the dough in the fridge for at least 2 hours. Remember, this step is really important.
Preheat oven to 350 F.
Line the baking sheets with parchment paper.
Shape cookies like a golf ball.
Leave space between the cookies, don’t overcrowd them.
Bake at 350F for 11-12 minutes or until the edges are golden. Remember, the middle of the cookies should be soft.
Take it out from the oven and let it cool. You will see that they are now slightly harder.
If you want to make them more pretty, you can use some soaked plump cranberries to decorate the cookies. For this, you need to do it immediately after it comes out of the oven.
This recipe can make around 30 big cookies. If you want less, just reduce the quantity in half.
You can store it after it totally cools down. Otherwise, it will be soggy.