Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.

In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract.

In a separate bowl, add the self-rising flour, cinnamon, nutmeg, and cloves. Stir to combine.

Remember to measure the flour using the scoop-and-level method for best results.

Gradually add the dry mixture to the wet mixture, mixing just until combined. Avoid overmixing to keep the cookies tender.

Add the old-fashioned oats, dried cranberries, coconut flakes (if using), and chopped pecans. Gently fold until evenly incorporated.

Using a 1 inch cookie scoop or tablespoon, portion the dough onto your prepared baking sheets, leaving space between each cookie. They do spread while baking.

Bake for 12-15 minutes, until the edges are lightly golden while the centers remain soft. They will continue to set as they cool.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Enjoy these soft, chewy holiday cookies or package them up for gifting — they’re always a hit!