(from Joanne Fluke’s “Gingerbread Cookie Murder,” pg. 68-71)

 

1 ½  cups melted salted butter

1 ½  cups white sugar

1 ½ cups packed brown sugar

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

½ teaspoon salt

2 teaspoons vanilla extract

3 large eggs, beaten

3 cups quick cooking oatmeal

3 cups all-purpose flour

3 cups sweetened dried cranberries (Craisins)

3 cups flaked coconut

Optional: add chocolate chips or nuts

 

In a large mixing bowl combine the white sugar and the brown sugar before adding baking powder, baking soda, salt, and vanilla extract. Stir well.

Add the beaten eggs with electric mixer until the mixture is light and fluffy.

Add cooled, melted butter slowly to your bowl, beating all the while until thoroughly incorporated.

Add the quick cooking oatmeal in one-cup increments, (just eyeball it—you don’t have to be exact), mixing it in completely before adding the next increment.

Add the flour in one-cup increments, mixing in each cup completely.

Mix in the sweetened, dried cranberries, adding them slowly to your bowl. Mix until they’re evenly distributed. (add optional chocolate chips or nuts at this point)

Stir in the coconut by hand until it’s thoroughly incorporated. (This dough may get quite stiff; you might mix with your fingers.)

Drop the cookie dough by mounded teaspoonfuls onto parchment paper lined cookie sheets. Bake no more than 12 cookies per standard-size sheet.

Press the cookies down a bit with the blade of a spatula or palm of your hand. They do spread out a bit in the oven, but not too much.

Bake at 350°F for 8 to 10 minutes or until nicely browned on top

Cool on the cookie sheet for 2 minutes and then remove the cookies to a wire rack to cool completely.

Yield: Approximately 10 dozen delicious cookies.