← Back to Search Results
baking
Chewy Oatmeal Coconut Cookies with Cranberries and Pecans

Photo by: Colin Erricson
Comments: 0
 

Recipe

These luscious cookies are appealingly chewy with just a hint of honey flavor. Once you’ve had one, it’s hard to resist another.

Yield: Makes about 48 cookies

Ingredients

  • ¾ cup (175 mL) whole wheat pastry flour
  • ¾ cup (175 mL) whole barley flour
  • 1 tsp (5 mL) baking powder
  • ½ tsp (2 mL) salt
  • 1 cup (250 mL) butter, softened
  • 1 cup (250 mL) packed Demerara or other raw cane sugar
  • 1 egg
  • 1 tsp (5 mL) vanilla extract
  • ½ cup (125 mL) liquid honey
  • 2 cups (500 mL) old-fashioned (large flake) rolled oats
  • 1 cup (250 mL) sweetened flaked coconut
  • ½ cup (125 mL) dried cranberries
  • ½ cup (125 mL) chopped pecans

Directions

Preheat oven to 350°F (180°C)

1. In a bowl, combine whole wheat and barley flours, baking powder and salt.

2. In a separate bowl, beat butter and sugar until light and creamy. Add egg, vanilla and honey, beating and scraping down the sides of the bowl until blended. Gradually add flour mixture, beating until smooth. Stir in oats, coconut, cranberries and pecans.

3. Drop dough by tablespoonfuls (15 mL), about 2 inches (5 cm) apart, on a baking sheet greased or lined with parchment. Bake in preheated oven until golden, about 12 minutes. Let cool for 5 minutes on sheets, then transfer to a wire rack and let cool completely.

Variations

If you don’t like nuts, eliminate the pecans and double the quantity of cranberries. Similarly, if you don’t like cranberries, leave them out and double the amount of pecans.

Notes

These cookies are a bit soft when they come out of the oven, but they firm up while cooling. Just make sure they are just golden while baking — they continue to cook on the sheet after removal from the oven.


© 2008 Judith Finlayson

Note from Cookstr's Editors

Nutritional information is based on a serving size of 1 cookie.

 

Nutritional Information

Nutrients per serving (% daily value)

122kcal (6%)
14mg (1%)
0mg (0%)
34mcg RAE (1%)
59mg
19mg
2g
9g
2g
17g
15mg (5%)
42mg (2%)
3g (15%)
6g (9%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
new-american-table New American Table
by Marcus Samuelsson
cook-with-jamie Cook with Jamie
by Jamie Oliver
living-raw-food Living Raw Food
by Sarma Melngailis
food-to-live-by Food to Live By
by Myra Goodman
lidias-italy Lidia's Italy
by Lidia Bastianich
martin-yans-china Martin Yan's China
by Martin Yan
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
desserts-4-today Desserts 4 Today
by Abby Dodge
lucid-food Lucid Food
by Louisa Shafia
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?