Because our independence should be celebrated for more than just one day….
… I present you all with some post 4th of July red and white cookies. Loaded with cranberries, coconut, and chocolate chips, these oatmeal cookies are a great alternative to the boring (but still amazing, duh) chocolate chip or oatmeal raisin.
Also, this batch happens to make a load of cookies, so they are great to whip up for a raging party or for the holiday gatherings, to appease each guest’s sweet tooth!
Since it makes about 40-something cookies, you can definitely freeze some of the dough for a rainy day, and bake (or gobble down in the raw form) whenever your little heart desires!
Sigh… So magical.
See…stacked as high as a flag pole! So very patriotic these Red & White Oatmeal cookies, they are.
Anyways, these Cran-Coconut-Choco Chip Oatmealies were a hit at my 4th of July beach BBQ festivities. So give it a try, and you will not deny, how great they are compared to anything you will ever buy.
Wow, sometimes I am such a great rhymer. But I’ll stop right there, for you non-poetic people.
“COOOOOOOOOKIE Crisp!” Remember that no-good-for-you sugary cereal? Well, I sure do. I remember that my mom would NEVER in her right mind buy it. Cookies for breakfast? She didn’t go for it. Now that I am “grown up” I understand why. They were pathetic little brown colored disks with spots of chocolate chips, claiming to be cookies. The taste resembled sugary packing peanuts.
Now, if these tasty morsels were lying around, I am sure that I could eat them for breakfast. Actually, I know that I could because I already have… 2 days in a row. I’d say I’m sorry, but I am not sorry. They were delicious.
Without further adieu, I give you…
Cran-Coconut-Chocolate Chip Oatmealies
Makes about 4 dozen cookies
1 cup salted butter, room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
1 Tbsp pure vanilla extract
1 1/2 cups flour
1/8 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon nutmeg
3 cups rolled oats
3/4 cup unsweetened shredded coconut
1 cup dried cranberries, coarsely chopped
1 ¼ cup chocolate chips
Preheat oven to 350 degrees. With mixer, beat together the butter and sugars until creamed. Add the eggs and vanilla. In a separate bowl, combine dry ingredients, then add to butter mixture and stir until blended well together. Finally, add in the dried cranberries, coconut, and chocolate chips. Using a spoon, measure out even amounts of dough per cookie (about a Tablespoon full) and place on a lined baking sheet, about an inch and a half apart. Bake about 13-15 minutes, or until lightly golden. Transfer to a wire rack and let cool.