When you have a craving for a specific cookie, it's difficult to be satisfied until you've had that EXACT cookie. Hence, the long title. I wanted something chewy and oat-y, sweet and hearty. The coconut and oats made it more fulfilling and I love the tartness the cranberries added. Plus, I felt less guilty eating them (as opposed to a sweeter chocolate chip cookie) as I downed a couple with my morning coffee!
white chocolate & cranberry oatmeal coconut cookies
Ingredients:
- 1 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon fresh grated nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter or coconut oil
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon coconut extract
- 1 cup shredded coconut
- 1 cup old fashioned oats
- 3/4 cup dried cranberries
- 1 cup white chocolate chips
Directions:
Preheat oven to 350. Sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg into a bowl. Cream together sugars and butter with a mixer. Add egg, vanilla and coconut extract and beat until smooth, about 2 minutes. Slowly add in flour mixture. Stir in oats and coconut. Add in cranberries and chocolate chips. Shape to form 1 inch balls. Place onto ungreased, parchment-lined cookie sheet about 2 inches apart and bake 10-12 minutes or until tops are golden. They will still be soft. Let sit on cookie sheet for 2 minutes and transfer to a wire cooling rack to cool completely. Store in an air tight container.
Makes about 2 dozen cookies
Adapted from this recipe.
