In this installment of Diaspora Dining, Jessica B. Harris’ series on foods of the African diaspora, the author and historian rings in some changes to the Christmas traditions of her own childhood.
Cranberry-Coconut Oatmeal Cookies
In this installment of Diaspora Dining, Jessica B. Harris' series on foods of the African diaspora, the author and historian rings in some changes to the Christmas traditions of her own childhood.
Ingredients
- 1 large egg
- ½ cup granulated sugar
- ⅔ cup rolled oats
- 3 ½ tablespoons unsweetened coconut flakes crushed
- 2 tablespoons finely chopped dried cranberries
- 2 teaspoons melted butter
- ¼ teaspoon salt
- ¼ teaspoon vanilla extract
- ⅛ teaspoon lemon extract
Instructions
- Preheat oven to 325°F. Coat a baking sheet with cooking spray.
- Beat 1 egg in a medium bowl. Gradually add 1/2 cup sugar, stirring to combine. Add 2/3 cup oats, 3 1/2 tablespoons coconut, 2 tablespoons cranberries, 2 teaspoons butter, 1/4 teaspoon salt, 1/4 teaspoon vanilla and 1/8 teaspoon lemon extract; stir until thoroughly combined. Drop the dough by the teaspoonful onto the prepared baking sheet, about 1 1/2 inches apart. Spread each dough mound into a circular shape using a fork dipped in cold water.
- Bake until lightly browned, 10 to 15 minutes. Let cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
Notes
To make ahead:
Prepare the cookie dough, roll it into a log or 1 tablespoon balls and store it in an airtight container in the refrigerator overnight or freeze it in a freezer-safe bag (labeled with a date) for up to 3 months.
