• 2 cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup brown sugar
• 1 cup sugar
• 1 cup butter
• 2 eggs
• 1 tsp vanilla
• 1½ cups quick-cooking rolled oats
• 1/2  cup walnuts, finely chopped
• 1/2 cup cranberries
• 1 cup coconut, shredded

Preheat oven to 375 degrees.

Make sure you beat the butter, sugar, egg & vanilla mixture until it is fluffy before stirring in the dry ingredients.  Only stir until everything is combined.

1. Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside.
2. In a bowl of a standup mixer, cream together the sugars and butter. Add in the eggs and vanilla and beat well. Slowly add the flour mixture and continue to mix in batches. Stir in the coconut, oats, cranberries and walnuts.

1. Using a 1¼” cookie scoop (or small spoon) drop small balls on a ungreased cookie sheet spacing 2″ apart. Bake for 12-14 min. or until golden brown. Cool on cookie racks. Store in airtight containers. Will freeze well.

Crispy on the edges, chewy in the middle, these oatmeal coconut cookies are fantastic!