Coconut Cranberry Chewies
Phoenix Senior Living's Cookie of the Year 2026
Ingredients
- 1 1/2 cups melted butter
- 1 1/2 cups white sugar
- 1 1/2 cups brown sugar packed down
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp almond extract
- 1 tsp tsp vanilla extract
- 3 eggs beaten
- 3 cups oatmeal
- 3 cups all purpose flour packed down
- 3 cups sweetned dried cranberries
- 3 cups flaked coconut
Optional Add-ins
- 1/2 cup cranberries
- 1/2 cup white chocolate or butterscotch chips
- 1-2 cups chopped nuts (pecans, walnuts, or almonds)
Instructions
Preparation
- Preheat oven to 350
- Melt butter and allow to cool slightly to avoid cooking the eggs
Instructions
- Combine sugars (white and brown) in a large mixing bowl
- Add baking powder, baking soda, salt, and both extracts. Stir until fully incorporated
- Add beaten eggs and mix until light and fluffy
- Slowly drizzle melted butter into mixture while stirring constantly. Add butter gradually to prevent scrambling the eggs
- Add oatmeal one cup at a time, mixing thoroughly after each addition.
- Add flour one cup at a time until fully incorporated
- Fold in cranberries and coconut
- Drop Cookies by mounded teaspoons onto prepared pans. Press gently to flatten
- Bake for 8-10 minutes or until edges are golden brown.
- Cool on pan for 2 miunutes before transferring to wire racks to cool completely