1. Preheat oven to 350 F. Line a baking tray with parchment paper. Brush oil or butter.
2. Roughly chop dried cranberry. Feel free to use raisins if you don't have them.
3. In a large bowl, mix all dry ingredients - Oats, all purpose flour, dessicated coconut, sugar, light brown sugar. Mix them well.
4. Then add chopped cranberry. Toss them to coat.
5. In another bowl, add baking powder, salt, vanilla extract, lemon extract to canola oil. Stir to combine.
6. Mix the liquid ingredient into dry ingredient. Add water as required around 10 tsp. Stir to combine using a spatula.
7. 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.
8. Slide it into the oven and bake for 15-18 minutes. I prefer my cookies little crispier, hence I bake it for 18 minutes or sometimes 20 minutes. If you like them chewy then bake it for 15 minutes.
9. Allow it to cool on a cooling rack. Then store them in an airtight container and enjoy these crunchy yummy cookies.
10. Note: A large baking tray will fit 12 cookies at a time. You can bake them in two batches.

Recipe and Image courtesy: Food for 7 Stages of Life