Set your oven to preheat at 325°F. Prepare your baking sheet by spraying it with a light coat of cooking spray.
In a medium-sized bowl, whisk the egg. Slowly incorporate the granulated sugar, ensuring a smooth blend.
Gently fold in the rolled oats, crushed coconut flakes, and finely chopped dried cranberries.
Add the melted butter, salt, vanilla extract, and lemon extract to the mixture, stirring until all ingredients are well-combined.
Using a teaspoon, drop dollops of the cookie dough onto the baking sheet, ensuring they're spaced about 1 1/2 inches apart. For a neat cookie shape, flatten each dollop using a fork dipped in cold water.
Bake in the preheated oven until the edges turn a golden brown, which should take around 10 to 15 minutes.
Once baked, allow the cookies to cool on the baking sheet for about 3 minutes. Afterward, transfer them to a wire rack to cool completely.
Special Notes & Tips:
- Gluten-Free Option: For those with celiac disease or gluten sensitivity, ensure you use oats labeled as "gluten-free" to avoid cross-contamination with wheat and barley.
- Storage: Store these cookies in an airtight container to maintain their freshness and crunch. They're best enjoyed within a week.
- Variations: Feel free to experiment by adding nuts or white chocolate chips for an extra layer of flavor and texture.
Ingredients
Directions
Set your oven to preheat at 325°F. Prepare your baking sheet by spraying it with a light coat of cooking spray.
In a medium-sized bowl, whisk the egg. Slowly incorporate the granulated sugar, ensuring a smooth blend.
Gently fold in the rolled oats, crushed coconut flakes, and finely chopped dried cranberries.
Add the melted butter, salt, vanilla extract, and lemon extract to the mixture, stirring until all ingredients are well-combined.
Using a teaspoon, drop dollops of the cookie dough onto the baking sheet, ensuring they're spaced about 1 1/2 inches apart. For a neat cookie shape, flatten each dollop using a fork dipped in cold water.
Bake in the preheated oven until the edges turn a golden brown, which should take around 10 to 15 minutes.
Once baked, allow the cookies to cool on the baking sheet for about 3 minutes. Afterward, transfer them to a wire rack to cool completely.