These cookies are one of the ones I fall back on, time and time again. They’re so different from the typical oatmeal cookie and a favorite of our friends. And the best part, they freeze incredibly well (I actually prefer them a bit frozen) and are still soft and chewy after freezing.

Cookies make 16-18 jumbo cookies, if using a 1/4 c. measuring cup for portioning out. I use a large tablespoon, and get 3-4 dozen cookies out of the batch.

Amazing Cranberry Oatmeal Cookies

Source: Fine Cooking No. 74, p.73 or online here

Ingredients:

• 12 Tbs (1 1/2 sticks) unsalted butter, at room temperature
• 1 large egg, at room temperature
• 1/2 c. sugar
• 1/2 c. light brown sugar, packed
• 1 Tbs. light corn syrup
• 1 tsp. vanilla extract
• 1 1/2 c. unbleached all-purpose flour
• 1/4 c. cake flour
• 1 tsp. baking soda
• 1/2 tsp. table salt
• 1/2 c. sweetened dried cranberries
• 1/2 c. old-fashioned rolled oats
• 1/2 c. sweetened coconut flakes
• 3 1/2 oz. white chocolate, coarsely chopped (I use Ghirardelli white chocolate chips)
• 1/2 c. pecan, coarsely chopped

Note: Fine Cooking recommends you lightly toast the coconut flakes and pecan pieces. I never do — too lazy!

Directions:

To make things easier, measure the coconut, white chocolate, cranberries, oatmeal, and pecans into a bowl.

Preheat oven to 325°F and line baking sheets with parchment paper.

Using a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until light and fluffy, about 2 minutes.

Add egg, corn syrup, and vanilla. Beat until combined.

With the mixer running, mix in all-purpose flour, cake flour, salt, and baking soda, 1/2 cup at a time, scraping the sides of the bowl as needed.

Using a sturdy spoon or spatula (I like my silicon spatula), stir in the bowl of coconut, white chocolate, cranberries, oatmeal, and pecans.

Using a tablespoon, portion out cookie dough onto the prepared cookie sheets.

Bake for about 12 minutes, longer if making larger cookies (switching cookie sheets halfway through if using more than one), until edges are golden and top of the cookie is dry but still soft.

Let sit on baking sheet for a minute or two, and then move to a wire rack to cool completely.