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.
You might be able to gather that chocolate chip cookies are my absolute favorite dessert. If chocolate chip cookies are your thing too, I HIGHLY recommend you check back. I’m working on getting all my favorite chocolate chip cookie recipes up.
I admit, at this moment I have 6 different chocolate chip cookie recipes that friends have given me over the years. Each one is delicious and different so you’ll be able to find one ( or several) to suit your tastes.
In the meantime, you may want to also check out the Pot Belly Chocolate Chip Cookie knock-off! (this is my personal favorite)
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 for Oatmeal Cranberry Coconut Chocolate Chip Cookies
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
- 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
- ½ c. butter softened
- ½ c. light brown sugar
- ½ c. granulated sugar
- 1 egg
- 1 tsp. vanilla extract
- ¾ c. all-purpose flour
- 1 tsp. baking soda
- ¼ tsp. salt
- 1 ½ quick-cooking oatmeal
- 1 ½ c. semisweet chocolate chips
- ½ c. dried cranberries
- ½ c. coconut flakes unsweetened
- 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 the chocolate chips, cranberries, coconut flakes, or other add-in ideas. Just be sure to not exceed 2 ½ cups of add-ins per batch.
- Refrigerate the dough for at least 20 minutes but no more than 1 hour.
- Preheat oven to 375°F. Scoop cookie dough onto a greased cookie sheet or silicone pad.
- Bake for 10 to 12 minutes, turning at the 5 to 6 minute mark.
- Remove the sheet from the oven when cookies are slightly browned on the edges.
- Let the cookies cool on a wire rack.
Did you come with any other add-ins for your cookies? If so, I’d love to hear your ideas!