| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 2 dozen |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 2 dozen |
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 2 sticks butter, room temperature
- 3/4 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, beaten
- 1 1/4 teaspoons pomegranate juice
- 1 1/2 cups rolled oats
- 3/4 cup sweetened coconut flakes
- 1 1/2 cups dried cranberries
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk the flour, baking soda, and ground cinnamon. In large bowl, combine the butter, dark brown sugar, and granulated sugar with a hand mixer. Beat until fluffy, about 2 minutes. Add the beaten eggs and the pomegranate juice and mix until well incorporated. Add the flour mixture in batches and beat on medium for 2 minutes, scraping the bottom and sides. With a rubber spatula, fold in the oats, coconut, and cranberries and mix well. With an ice cream scoop, form the dough into balls and place onto 2 parchment lined cookie sheet at least 1-inch apart. Bake for 14 to 15 minutes. Remove from oven and transfer to a wire rack to cool.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 204 |
| Total Fat | 10 g |
| Saturated Fat | 7 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 2 g |
| Sugar | 16 g |
| Protein | 2 g |
| Cholesterol | 36 mg |
| Sodium | 63 mg |
| Serving Size | 1 of 24 servings |
| Calories | 204 |
| Total Fat | 10 g |
| Saturated Fat | 7 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 2 g |
| Sugar | 16 g |
| Protein | 2 g |
| Cholesterol | 36 mg |
| Sodium | 63 mg |
Reviews
I’ve made these cookies several times and everyone LOVES them. I’ve had so many people ask me for the recipe. Even people who claim to hate coconut are shocked to learn it’s in there! The batter is to die for and I’m lucky if I get the cookies made! I’ve played with the recipe and added 1 tsp vanilla and white choc chips. HUGE HIT!
I did not care for the use of dark brown sugar – too strong. Also, would recommend reducing the amount of both sugars.