This recipe came from making tons of tons of batches of chocolate-lace cookies, getting sick of the chocolate, trying different fillings, omitting the filling altogether, to finally adding some ingredients to the cookie itself. What I LOVE about chocolate lace cookies is the thin, cripsy-sticky “outer” part of them, so it just made sense to keep that as the cookie base, rather than use a classic oatmeal, which tends to more of a “cakey” cookie.
Crispy-Sticky Oatmeal Cranberry Coconut Cookies
2/3 cup butter
2 cups quick oats, uncooked
1 cup sugar
2/3 cup flour
1/4 cup corn syrup
1/4 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup dried cranberries
1/4 cup dried, dried shredded coconut
Prehat oven to 375°. Melt the butter in a saucepan and remove from heat. Mix in oats, sugar, flour, corn syrup, milk, vanilla extract, and salt. Mix well. Fold in cranberries and coconut.
Drop level teaspoons onto a foil lined baking sheet approximately 3 inches apart. Flatten each cookie with a rubber spatula. Bake 5-7 minutes. Let cool 10 mins, then peel cookies from foil and enjoy!
My next experiment: Putting vanilla bean ice cream between 2 of them!!