Macademia, Coconut, Cranberry Oatmeal Cookies

Chewy on the inside, crispy on the outside, these lightly spiced cookies will satisfy the need for something sweet. They are loaded with the goodness of oatmeal, macadamia nuts, coconut and dried cranberries.

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Dessert

Servings: cookies

Calories: 141kcal

Author: Terri @ that's some good cookin'

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, softened
1 1/4 cup packed dark brown sugar
1 cup white granulated sugar
2 whole eggs
1 tablespoon pure vanilla extract
1/4 cup milk
3 cups old-fashioned regular oatmeal (NOT quick or instant)
1 cup shredded coconut
1 cup dried cranberries such as Craisins
1 cup macadamias, chopped

Instructions

Preheat oven to 350-degrees F. Prepare cookie sheets by lining with parchment paper or lightly greasing.
Sift the flour, baking powder, cinnamon, salt, baking soda, and nutmeg together into a separate bowl. Set aside.
Cream the butter, shortening, dark brown sugar, and white sugar until light and fluffy. Mix in eggs, vanilla, and milk.
Add the flour mixture a little at a time. Do not over-mix. By hand, stir in the oatmeal, coconut, dried cranberries, and macadamias.
Drop dough by rounded tablespoonsful onto prepared cookie sheets. Press lightly with moist fingers to flatten dough slightly. Cook on a middle oven rack for 10-12 minutes until cookies are light-medium golden brown.
Allow to cool for 1-2 minutes on the cookie sheet, then move cookies to a cooling rack to complete cooling. Store in an air-tight container.

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