Chewy Coconut Cranberry Cookies

Gingerbread Cookie Murder

	+ \*\*\**I always measure out my flaked coconut and then I use the food processor with the steel blade to chop it up a little finer. That way, it doesn't get stuck between your teeth. You can also measure it, lay it out on a cutting board, and chop it in finer pieces with a sharp knife*.

### Directions

* Preheat oven to 350°F, rack in the middle position.

**Hannah's 1st Note:** *This is easier with an electric mixer, but you can also do it by hand.*

* Melt the butter in a microwave-safe bowl (I use a quart glass measuring cup) for 2 minutes on HIGH in the microwave. Let it sit for one minute, stir, and if it’s not melted, microwave it for an additional 30 seconds.
* Take the melted butter out of the microwave and set it on the counter to cool.
* In a large bowl combine the white sugar and the brown sugar.
* Add the baking powder, baking soda, salt, and vanilla extract. Stir it in well.
* Add the beaten eggs and stir until the mixture is light and fluffy.
* Cup your hands around the bowl with the butter. If it's cool enough so it won't cook the eggs, add it slowly to your bowl, beating all the while. Mix until it's thoroughly incorporated.
* Add the quick cooking oatmeal in one-cup increments, (just eyeball it—you don't have to be exact), mixing it in completely before adding the next increment.

**Hannah's 2nd Note:** *The reason for adding dry ingredients like oatmeal and flour in increments is so they won't spill over the sides of the bowl when you stir them in. It seems like more work, but believe me, cleaning flour off the counter and floor isn't any fun!*

* Add the flour in one-cup increments, mixing it in completely before adding the next increment.
* Mix in the sweetened, dried cranberries, adding them slowly to your bowl. Mix until they’re evenly distributed.

**Hannah's 3rd Note:** *If you're using an electric mixer, you may want to finish the rest of the mixing by hand. Coconut tends to stick to the beaters.*

* Mix in the coconut. Stir until it’s thoroughly incorporated. (This dough may get quite stiff—if your arm is getting sore from stirring, just get in there with your impeccably clean hands and mix it up with your fingers.)
* Spray your cookie sheets with Pam or another nonstick cooking spray, or line them with parchment paper. (I used silicon-coated parchment baking paper.)
* Drop the cookie dough by mounded teaspoonfuls onto the baking sheets. (I used a 2-teaspoon scooper and that was just the right size.) Bake no more than 12 cookies per standard-size sheet.
* Press the cookies down a bit with the blade of a spatula or the palm of your impeccably clean hand. They do spread out a bit in the oven, but not too much.
* Bake at 350°F for 8 to 10 minutes or until nicely browned on top
* Cool on the cookie sheet for 2 minutes and then remove the cookies to a wire rack to cook completely.

**Yield**: Approximately 10 dozen delicious cookies.

**Hannah's 4th Note:** *You can make two totally different types of cookies from one batch. Here's how:*

* Divide your dough into 2 equal parts before you add the cranberries or coconut.
* Add one and a half cups sweetened dried cranberries and one and a half cups coconut to the first part o your dough. Stir them in. Bake according to the above directions. This will yield 5 dozen **Chewy Coconut Cranberry Cookies**.
* Add 1 and ½ cups of miniature chocolate chips and one and half cups coconut to the other half of the dough. Stir them in. Bake according to the above directions. This will yield 5 dozen "**Chewy Coconut Chocolate Chip Cookies**".
* You can also add a cup of chopped nuts to either half (or both if you wish for an even chewier texture.)

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.