Cranberry oatmeal cookies with coconut and a good TV show

Many times I sit in front of the computer eager to share something delicious with you but I don’t feel like I have much else to say, so I postpone the post, sometimes for quite a while. Then, when I’m doing something else completely and can’t reach the computer at the moment loads of things come to my mind, things I would love to share with you other than food, but it all happens so quickly that when I’m once again sitting here my mind goes blank.

How frustrating is that? :S

Months ago I accidentally discovered a British TV show called Dates and I loved the pilot so much I pretty much devoured the whole nine episodes in two days or so. It was smart, sexy, fun, sad at times, the actors were spot on – everything a good TV show should be/have.

Unfortunately I haven’t read anything about a second season, but I still hope it happens. In the meantime, I’ll keep listening to the beautiful theme song Chloe, especially when I’m in the kitchen making tasty treats such as these cookies: I had no idea (or did not remember) that coconut and cranberries were so good together, and they make these oatmeal cookies extra special.

Cranberry oatmeal cookies with coconut
slightly adapted from the delicious The Seasonal Baker: Easy Recipes from My Home Kitchen to Make Year-Round

¾ cup (105g) all purpose flour
½ teaspoon baking soda
½ teaspoon ground cinnamon
1/8 teaspoon table salt
½ cup (1 stick/113g) unsalted butter, room temperature
½ cup (88g) light brown sugar, packed
¼ cup (50g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups (135g) rolled oats
½ cup (50g) unsweetened desiccated coconut
1 cup dried cranberries

Preheat the oven to 180°C/350°F. Line two large baking sheets with baking paper.

In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
In a large bowl, using an electric mixer, cream butter and sugars together until light and creamy. Beat in the egg, and scrape the sides of the bowl. Beat in the vanilla.
On low speed, beat in the flour mixture just until incorporated. Stir in the oats, the coconut and the cranberries.

Using 2 leveled tablespoons of dough for each cookie, drop batter onto prepared sheets 5cm (2in) apart. Bake cookies until the edges are golden brown and the centers are still slightly soft, 12-14 minutes.
Let cookies cool for 10 minutes on the baking sheet, then slide the paper with the cookies onto a wire rack and cool completely.

Makes about 25 cookies