Soft and Chewy Orange Cranberry Cookies

Preheat your oven to 375°F

In a large bowl, combine all the dry ingredients and whisk until thoroughly combined; set aside.

In a separate bowl or measuring cup, combine the wet ingredients and mix until fully combined.

Pour the wet ingredients over the dry and mix delicately with a rubber spatula until just combined, then stir in the cranberries, coconut and pecans.

Using a large spring-loaded cookie scoop, scoop balls of dough onto a cookie sheet that's been lined with a silicon mat or parchment paper. If you didn't have one of those, a large spoon would also do the trick - you'll want to use about 3 tbsp of dough per cookie.

Bake the cookies for 10 minutes then take the pan out of the oven and immediately press the cookies down gently with a fork to flatten their tops; return the cookies to the oven for another 2 minutes to finish baking.

Delicately transfer the cookies to a cooling rack and let them cool completely, then transfer them to an airtight container and store in the refrigerator, for up to a week.