Line a baking tray with parchment paper. Brush oil or butter.
Roughly chop dried cranberry. Feel free to use raisins if you don't have cranberry.
In a large bowl, mix all dry ingredients - oats, all-purpose flour, desiccated coconut, sugar, light-brown sugar. Mix them well.
Then, add chopped cranberry. Toss them to coat.
In another bowl, add baking powder, salt, vanilla extract, lemon extract to canola oil. Stir to combine.
Mix the liquid ingredient into dry ingredient. Add water as required around 10 tsp. Stir to combine using a spatula.
Take 1/8 cup cookie dough and drop it on the parchment paper. Flatten it using your fingers or the backside of your measuring cup (or any flat utensil). Repeat.
Slide it into the oven and bake for 15-18 minutes.
Allow it to cool on a cooling rack. Then, store them in an airtight container and enjoy these crunchy yummy cookies.
Recipe Courtesy: Food for 7 Stages of Life
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.