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Giant Cranberry Oatmeal Cookie

Updated: Nov 1, 2021

The focus is on the word Giant. If you make this cookie any smaller it becomes thin and really chewy.

Still taste good but not as mouth watering good


170g unsalted butter (soften)

1/2 c sugar

1/2 c light brown sugar

1 egg

1 tsp corn syrup

1 tsp vanilla extract

Dry Ingredients

1 1/2 c flour

1/4 c cake flour

1 tsp baking soda

1/2 tsp table salt

1/2 c sweetened dried cranberries

1/2c rolled oats

1/2 c sweetened coconut flakes lightly toasted

1/2 c pecan or walnut (optional)

100g white chocolate chip


Preheat oven to 180C

Cream butter, sugar and brown sugar until fluffy

Add eggs, corn syrup and vanilla

Add dry ingredients mixture (flour, cake flour, baking soda & salt)

Stir in cranberries, oats, coconut flakes & white chocolate (nuts optional)

Scoop dough using a medium size ice cream scoop on parchment paper 2" apart

Refrigerate for 30 minutes before baking.

Bake 13 -15minutes.

Let it sit 5minutes before transferring onto wire rack

I bake this recipe a lot. I like the texture with pecan better in this concoction. And this cookie stays crispy in our humid weather. Remember to refrigerate the dough for at least 30 minutes before baking to avoid the cookie from spreading.

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