White Chocolate & Cranberry Oatmeal Coconut Cookies

chocolate cranberry cookies

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

white chocolate & cranberry oatmeal coconut cookies


  • 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


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.

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