Chewy and Delicious Oatmeal Cranberry Coconut Chocolate Chip Cookies

Today I’m sharing one of my favorite chocolate chip cookies.  These Oatmeal Cranberry Coconut Chocolate Chip Cookies are so delicious!  They are the perfect consistency of chewy and soft.  Yum!

Chocolate chip cookies are my absolute favorite dessert.  Honestly, it’s so bad that I have collected multiple different recipes for chocolate chip cookies from friends and family over the years and they are in my beloved family cookbook.

But back to this recipe…

These cookies contain oatmeal which makes them even more moist and chewy.  The coconut adds a nice chew as well.  And the dried cranberries bring a little tart too.  You can omit the coconut or cranberries if you prefer.

Add-In Ideas

You can let your imagination run with these cookies. I recommend you do not exceed 2 1/2 cups of add-ins (including chocolate chips) per batch.  Note:  Add-In ideas are annotated on the recipe and can be omitted or adjusted

  • raisins
  • sliced almonds
  • white chocolate chips
  • pretzels, chopped

I’m sure there are more ideas, but these are the ones that we enjoy.

Now let’s get to baking some cookies!

Chewy and Delicious Oatmeal Cranberry Coconut Chocolate Chip Cookies

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 30 persons

Ingredients
  

  • 1/2 c. butter softened
  • 1/2 c. brown sugar
  • 1/2 c. white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3/4 c. flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 oatmeal quick
  • 1 1/2 c. semisweet chocolate chips (add-in)
  • 1/2 c. dried cranberries (add-in)
  • 1/2 c. coconut flakes unsweetened, (add-in)

Instructions
 

  • Cream together the butter and sugars.
  • Add in the egg and mix well, stir in the vanilla.
  • Add all the ingredients except the chocolate chips, dried cranberries, and coconut flakes. Mix thoroughly until well blended.
  • Stir in chocolate chips, cranberries, and coconut flakes.
  • Refrigerate dough for 20 minutes.
  • Preheat oven to 375 degrees F. Scoop cookie dough onto a greased cookie sheet or silicone pad.
  • Bake for 10 to 12 minutes, turning at the 5-6 minute mark.
  • Remove from the oven when cookies are slightly browned on the edges.
  • Let cookies cool on a wire rack.

Notes

The ingredients annotated as add-ins can be adjusted and are optional.  I recommend you do not exceed 2 1/2 cups of add-ins per batch of cookies.

Did you come with any other add-ins for your cookies?  If so, I’d love to hear your ideas!

Blessings!

2 thoughts on “Chewy and Delicious Oatmeal Cranberry Coconut Chocolate Chip Cookies”

  1. Ooo–yummy!!! I’m the only one in my family that likes coconut (and I LOVE it), so I’ll have to use the coconut because then there will be plenty of cookies for me because no one else will eat them! (big silly grin)

  2. Ooo–yummy!!! I’m the only one in my family that likes coconut (and I LOVE it), so I’ll have to use the coconut because then there will be plenty of cookies for me because no one else will eat them! (big silly grin)

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