Coconut & Dried Cherry Oatmeal Cookies
Recipe type: Dessert
Cuisine: Cookies
Adapted from Alice Medrich
  • 2 cups old fashioned rolled oats
  • ¼ cup water
  • 1 cup AP flour
  • ¼ cup white whole wheat flour
  • ½ t baking soda
  • 1 t cinnamon
  • ¼ t freshly ground nutmeg
  • ½ lb (2 sticks) unsalted butter
  • ¾ cup (5¼ oz) packed light brown sugar
  • ½ cup (3½ oz) granulated sugar
  • 1 t vanilla
  • ½ t salt
  • 1 large egg
  • 1 cup coconut chips (shaved or flakes)
  • 1 cup chopped dried tart cherries
  1. Place the oats in a small bowl and sprinkle them with the water. Set aside.
  2. Whisk together the flour, baking soda, cinnamon and nutmeg and set aside.
  3. Cut the butter into chunks and met it in a large saucepan over low heat. When it is melted, remove it form the heat and stir in the sugars, vanilla and salt. Add the egg and stir it briskly. Stir in the flour mixture until it is mostly moistened. Then stir in the oats, coconut and cherries. Cover the dough with wax paper (press down) and chill for 2 hours, or, even better, overnight.
  4. Preheat the oven to 350 F. If you are baking 2 sheets at a time, position the racks in the upper and lower thirds of the oven.
  5. Do not line your cookie sheets with anything nonstick--if you prefer not to use the sheets bare line them with foil, dull side up.
  6. You can bake these cookies up large (about 2 tablespoons of dough) or small (1 tablespoon). I would count on 12 small cookies per sheet or 6 large. I did small because they were for small kids. Bake for 12-15 minutes for large cookies and 10-12 minutes for small cookies, until the cookies are golden brown on top. If baking 2 sheets at a time, rotate from top to bottom and front to back halfway through. Cool the cookies for at least 5 minutes before transferring to a cooling rack (longer if they don't hold together).
Recipe by The Spiced Life at