- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 2 sticks butter, room temperature
- 3/4 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, beaten
- 1 1/4 teaspoons pomegranate juice
- 1 1/2 cups rolled oats
- 3/4 cup sweetened coconut flakes
- 1 1/2 cups dried cranberries
Preheat oven to 350 degrees F.
In a medium bowl, whisk the flour, baking soda, and ground cinnamon. In large bowl, combine the butter, dark brown sugar, and granulated sugar with a hand mixer. Beat until fluffy, about 2 minutes. Add the beaten eggs and the pomegranate juice and mix until well incorporated. Add the flour mixture in batches and beat on medium for 2 minutes, scraping the bottom and sides. With a rubber spatula, fold in the oats, coconut, and cranberries and mix well. With an ice cream scoop, form the dough into balls and place onto 2 parchment lined cookie sheet at least 1-inch apart. Bake for 14 to 15 minutes. Remove from oven and transfer to a wire rack to cool.
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