This is modified from a recipe I made at Christmas (which I’d already modified from the original). Grandmom can’t eat nuts, and she’s not supposed to have many cranberries, so I had to make some substitutions. I made half the cookies without cranberries, and half with. Or maybe a little bit more than half with. Directions are for with cranberries.

Oatmeal Cookies with Coconut, White Chocolate, and Cranberries
325 F, 12 minutes
3/4 cup butter, softened
1/2 cup sugar
1/2 cup light brown sugar
1 tbsp corn syrup
1 tsp vanilla extract
1 large egg (room temperature)
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt
1/2+ cup oats
1/2 cup dried cranberries
1/2 cup coconut
4 oz white chocolate, in chunks (I take a 4 oz bar and crush it. If you can find white chips those’d be fine.)

Beat the butter until light. Add in the sugars and continue beating until mixture is light and fluffy. Add in corn syrup and vanilla, and beat well. Beat in the egg, then add four, soda and salt.

Mix in the oats, then the coconut, then the white chocolate chunks, then the cranberries.

Scoop onto parchment paper covered cookie sheets.

Bake for 12 minutes, rotating sheets halfway through baking.

Allow cookies to cool on the sheets for a few minutes before transferring to wire racks to cool completely.