Oatmeal Cookies with Dark Chocolate, Cranberries, & Coconut

CATEGORIES: Cookies, Kate

CHOCOLATE_cranberry_coconut_cookies-1 squareSo every time I make cookies and children (my own or others…it’s like they justย know…) find out about it, they ask me two questions: 1) “Can I have one?!” and 2) “Do they have chocolate chips in them?!” Both are excellent questions; I pretty much always want a cookie and I’m leery of most cookies that don’t contain chocolate chips. Once one of my kids once bit into what he thought was a chocolate chip cookie and was, in fact, filled with raisins. And he burst into tears. He could have been the inspiration for this:

raisins and trust issues


I love a good oatmeal raisin cookie, but when push comes to shove, when all the cookies in all the world are on the table, I’m going for the chocolate chips first.

But sometimes I need a grown-up cookie. Sometime my kids can take or leave (or just leave, that’s cool, too.) Something I can nibble on whilst sipping a Diet Coke, all alone (even if that takes place in the bathroom with the door locked).

This is one of those cookies–my kids will pass on the dark chocolate and the coconut and the weird red things that came from a plant,

dark chocolate cranberries and coconut

so that’s cool. I modified this recipe from my very most favorite chocolate chip cookie recipe ever (which is also where the oatmeal raisin cookies came from. It’s like the little black dress of cookies, the irony being that these won’t help you fit into the little black dress in your closet.)

To get started, you’ll need butter, dark brown sugar, white sugar, an egg, and egg yolk, and vanilla extract.

oatmeal raisin cookie ingredients

I’m also throwing in 1/2 teaspoon of almond extract because it goes so well with the cranberries,

almond extract

but if you don’t like/can’t have almond extract, you can just use 1/2 teaspoon of vanilla. The other option is if you want a more pronounced coconut flavor, you could add 1/2 teaspoon of coconut flavor.

Preheat oven to 325. If desired, line baking sheets with parchment paper or silicone mats.

Place the the softened butter, sugar, and brown sugar in a large bowl or the bowl of a stand mixer and mixย with an electric mixer until light and fluffy. Add the egg, egg yolk, vanilla, and almond extracts and mix until combined.

In a separate bowl, combine the dry ingredients (except the cranberries, coconut, and chocolate chips).

dry ingredients

Add to the butter/sugar/egg mixture and mix until combined. Add the chocolate chips, coconut, and cranberries

Using a 1/4 cup ice cream scoop, drop the dough by the scoopful onto the prepared baking sheets.

cookie dough on cookie sheet

You should be able to get about 6 cookies per sheet. Bake in the preheated oven for 12-15 minutes or until they begin to turn light brown around the edges. Remove from the oven and cool for 5 minutes and then transfer to a wire cooling rack and cool completely. Makes about 16 giant cookies (or you can make more cookies that are smaller; you may need to adjust the bake time slightly).

Giant Oatmeal Cookies with dark chocolate, cranberries, and coconut from Our Best Bites.




  1. Can’t wait to try these. Love your recipes. I’ve always wondered why the dry ingredients should be mixed together first, rather than just adding them to the creamed mixture with the flour last so they will still mix well. You don’t seem like one to add unnessary steps. Do you know the science or reasoning? I hate dirtying one more dish, and thought you would know if it really makes a difference. I like learning the science of cooking– but not quite as much as eating the results. Thank you for all the week tested recipes. Its so nice that you tweak them as needed to make them better, or easier so we don’t have too do so many trial and error adjustments. And you post things we like to eat, aka not mushy casserolish dishes. Its so nice that the few casserolish dishes you two post are really good. Thanks again for making my cooking better! And making me laugh.

    1. Yes!! I know it seems like a pain, but there’s actually a great reason for it. As soon as you add the baking powder or soda to liquid ingredients, it begins to activate and it’s less likely to be evenly incorporated into the dough. So when you whisk all the dry ingredients together first, you’re ensuring that the ingredients are properly mixed and you’ll have better luck with baked goods coming out right. I didn’t always do it, but when I started, my cookies became infinitely more successful. ๐Ÿ™‚

  2. I have also come to the realization that this is the most awesome versatile cookie recipe ever. So much so that I threw a party in honor of them (I kid you not) and made the dough and had people bring various add ins to make their own combos. A few favorites were dark chocolate with orange zest and orange oil, dried cherry white chocolate and almond slivers with almond flavoring and lemon rind and white chocolate.

      1. I finally got around to making these and they are so yummy. I omitted the coconut and added the entire bag of chocolate chips. Even my milk chocolate chip cookie loving husband said they were really good. I made smaller cookies with my small cookie scoop. I baked them at 350 for 10 minutes. Even the next day they are still soft and chewy. Thanks for yet another great recipe.

  3. You have been very funny lately. I loved “the eye-doctor appointment sponsored by Satan” and “the little black dress of cookies.” We have all been through the activities sponsored by satan, which is exactly why we NEED a little black dress of cookies. Love it!

  4. This right here is the only happy thing about me being awake right now at 12:30 AM. Why oh why did I have to wait so long to sleep train. Anyhow, these look delicious and I can’t wait to make them! Good thing I have such an excuse to make them this weekend and lots of people to share with since I am in fact trying to fit into that little black dress. ๐Ÿ™‚

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