Oatmeal Cranberry Cookies with Coconut

oatmeal cranberry cookie with coconut cookie with a bite taken out of it and a pile of cookies in the top corner

These Cranberry Oatmeal Cookies with Coconut are thick, chewy, and infused with coconut flavor thanks to shredded coconut and coconut extract.


  • 1 1/2 cups (190g) whole wheat flour*
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 Tablespoons (170g) unsalted butter, at room temperature*
  • 3/4 cup (150g) brown sugar
  • 1/4 cup (50g) white granulated sugar
  • 1 large egg
  • 2 teaspoons coconut extract
  • 1 cup (100gold-fashioned oats
  • 1/3 cup (30g) unsweetened dried coconut
  • 1/2 cup (50g) dried cranberries*


  1. Preheat. Adjust an oven rack to the middle of the oven. Preheat oven to 350°F (180°C). Line two half-sheet baking sheets with parchment paper. Alternatively, one large baking sheet lined with parchment paper will also work. 
  2. Combine the dry ingredients. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. Combine the wet ingredients. In the bowl of a stand mixer with a paddle attachment or a large bowl with a hand mixer, beat the butter on medium speed until creamy, about 2 minutes. Add the brown and white sugars and cream on medium speed until light and fluffy, about 3 minutes. Add the egg and coconut extract and beat on medium speed until incorporated, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. 
  4. Make the dough. Add the flour mixture to the wet ingredients and mix at low speed until combined, then add the oats until just mixed. Add the dried cranberries at low speed until incorporated. The dough will look dry; use a spatula to incorporate any loose oats or dried cranberries at the bottom of the bowl.
  5. Bake. Form the dough into 2-tablespoon (45g) balls and arrange them 2-inches apart on the baking sheets. Bake one baking sheet at a time until the edges are light golden brown and the middle looks soft and gooey. Approximately 11-12 minutes bake time.  
  6. Serve. Remove the baking sheet from the oven and transfer the baking sheet to a wire rack and let the cookies cool completely on the baking sheet. 


WHOLE WHEAT FLOUR. If you opt to measure by volume instead of weight, whisk the flour first to aerate it, then spoon into a measuring cup, and then level it off with the back of a knife. 

BUTTER. I used room temperature butter that is 65 degrees Fahrenheit. If you don’t have a thermometer, test the butter by placing your finger on the butter and pressing down slightly. Room temperature butter will be cool to the touch and leave a slight indentation. If this sounds too fussy, cold butter will work fine if using a stand mixer (this will not work if using a hand mixer).

CRANBERRIES. Apple juice-sweetened or sugar-sweetened cranberries both work well. 


Keywords: Oatmeal Cranberry Coconut Cookies, Whole Wheat Oatmeal Cranberry Cookies