Coconut, Cranberries and Cute bowls!

Not going to lie, this past weekend was a bit of a gong-show, doozy, and needless to say I set myself back to where I wanted to be with my progress for beach season. Back to the grind!

However it was a blast and it was great to catch up with friends. The 3.5 hour drive, not so great. I don't know if any of you have been to Alberta but it's quite flat...so not much to see on the drive. If you enjoy the colours grey, white and sludge then I would definitely suggest the trip! After returning from a weekend away Calgary is starting to feel more like home. It feels good to get back into a routine and slowly figure out where things are around town. We are moving to our bigger place at the end of the month and I am looking forward to having a deck and yard and space! V and I are busying ourselves packing and cleaning.(Va-Necessary) I even got around to baking something some-what healthy and yummy! Oatmeal cranberry coconut cookies are on the menu today! I also had to show case my favorite little bowls I bought from Ikea. Bah! They are adorable! They even match my Starbucks Alice and Olivia Mug! 

Oatmeal Cranberry Coconut Cookies

Ingredients:2 1/3 Cups All purpose flour
2 Tsp Baking powder
1 1/2 Tsp Baking soda
1 Tsp Ground cinnamon
1/5 Tsp Ground cloves
A pinch Ground nutmeg1/2 Tsp Sea salt
3 1/2 Cups Quick cooking rolled oats
8 oz (2 sticks/1 cup) Unsalted butter, softened at room temperature
1 1/2 Cups Light brown sugar
1/3 Cup Granulated sugar
2 Large eggs
2 Tsp Pure vanilla extract
1 Cup Grated coconut, unsweetened
1 Cup Walnuts, roasted & chopped coarsely1 Cup Dried cranberries, chopped coarsely

SO CUTE!

Method:
1. Preheat oven to 190° C (375° F). Grease or line your cookie sheets with parchment paper.
2. Sift together flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt. Stir in oatmeal. Set the dry ingredients aside.
3. In the bowl of a stand mixer on medium speed, cream butter and both sugars until light and fluffy, about 2-3 minutes.
4. Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.
5. On low speed, add flour-oatmeal mixture and mix until just blended. Add coconut, walnuts as well as cranberries and mix until just combined.
6. Drop tablespoonfuls of dough onto your prepared cookies sheets, spacing them about 2 inches (4cm) apart. Flatten the mounds of dough slightly.
7. Bake until golden brown, about 12-14 minutes.
8. Cool cookies on sheets for 5 minutes then transfer to a cooling rack. 

Don't forget a nice big glass of cold milk!! 

Recipe from Rosa's Yummy Yums