Holiday Baking Already?
Christmas music on the radio? Check! Black Friday craziness at department stores? Check! Lighted shrubbery all over the neighborhood? Check! Yep, it must be the holiday season. And for cookie-bakers around the world, it means it’s time to get down to business. Even though my family doesn’t celebrate Christmas, I can fully sympathize with the need to get lots of baking done in a very short period of time.
As I may have mentioned before, I come from a family where there are always boxes full of cookies in the freezer, “Just in case we need to put together a cookie tray,” and my grandmother is known for cranking out three or four cookie recipes in a day. She’s also known for keeping gallon-size bags of chocolate chips in her fruit and vegetable crispers, nuts in her ice tray and pounds of butter in the cheese drawer.
So even though it’s only December 2, I know there’s a good chance some of you are already baking for Christmas. And if you’re not baking… you’re on the prowl for some really good recipes. Enter: Cranberry, Chocolate Chip and Coconut Cookies. I first spotted these beauties dubbed One-Cup Cookies on Patent and the Pantry. Truth be told, I fell in love the recipe when I saw the beautiful picture of the cranberries, chocolate chips and coconut all lined up and waiting to be mixed in. I left out the peanut butter to go for a simpler flavor. I also made them a little too big because I got impatient with my teaspoons and the wealth of batter.
But I have no complaints! These cookies are chewy on the inside and crispy on the outside. If you’re not a coconut lover, you’ll probably be ok. The coconut really just adds texture to the batter and the taste is virtually undetectable. The beautiful red cranberries are a festive way to jazz up the traditional chocolate chip cookie and will definitely fill in a cookie platter with chunky goodness.
These cookies are guaranteed deliciousness and won’t take long at all! So get baking! You only have 23 days and counting…
These cookies are flat, chewy and full of chunks! The coconut is hardly detectable and just adds some nice texture.
1 C. brown sugar
1/2 C. white sugar
1 C. butter, softened
1 tsp. vanilla
1 C. rolled oats
1 1/2 C. flour
1 tsp. baking soda
1 tsp. baking powder
1 C. dried coconut
1 C. dried cranberries
1 C. chocolate chips
Preheat oven to 350 degrees.
Cream butter and sugars. Add eggs and vanilla and mix to combine. In a separate bowl, combine dry ingredients. Add into wet ingredients gradually.
Drop spoonfuls onto cookie sheets. Bake for 10 minutes until edges are crisp and center is slightly gooey. Let rest on cookie sheet for a few minutes before moving to cooling rack to cool completely.