Oatmeal-Coconut Cookies with Cranberries & White Chocolate

This classic oatmeal cookie recipe gets a flavor twist with coconut, white chocolate chips (which have a more delicate flavor than milk or dark chocolate) and tart dried cranberries. Perfect for the holiday season!

  • 1 cup white whole-wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup old-fashioned rolled oats
  • ½ cup dried cranberries
  • ⅓ cup unsweetened shredded coconut
  • ⅓ cup white chocolate chips
  • ⅔ cup packed light brown sugar
  • 6 tablespoons unsalted butter, melted
  • 1 large egg
  • 1½ teaspoons vanilla extract

Preheat oven to 350°F. Lightly coat a baking sheet with cooking spray.

Whisk flour, baking powder and salt in a medium bowl. Whisk brown sugar, butter, egg and vanilla in a large bowl. Add the flour mixture, oats, cranberries, coconut and white chocolate chips and stir with a wooden spoon until well combined. Drop level tablespoons of the dough onto the prepared baking sheet, making 12 cookies per batch.

Bake until golden brown on the bottom, 8 to 10 minutes. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.

 

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