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Chewy and Delicious Oatmeal Cranberry Coconut Chocolate Chip Cookies
These oatmeal cranberry coconut chocolate chip cookies are one of my favorite recipes. The cranberries elevate this from your standard chocolate chip cookie.
Course
Dessert
Cuisine
American
Keyword
chocolate chips, coconut, cookies, cranberries, oatmeal
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
30
cookies
Calories
217
kcal
Ingredients
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
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 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.
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.
Nutrition
Serving:
1
cookie
|
Calories:
217
kcal
|
Carbohydrates:
27
g
|
Protein:
3
g
|
Fat:
13
g
|
Saturated Fat:
5
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
39
mg
|
Sodium:
133
mg
|
Potassium:
22
mg
|
Fiber:
1
g
|
Sugar:
17
g