Recipe Library
Oatmeal-Coconut Cookies with Cranberries & White Chocolate
Buttery oats and toasted coconut cradle tart cranberries and creamy white chocolate in each golden bite, delivering a chewy texture with sweet, tropical warmth.
- Total
- 39 min
- Prep
- 25 min
- Cook
- 14 min
- Serves
- 2
Nutrition per Serving
- Calories
- 223
- Protein
- 3g
- Carbs
- 33g
- Fat
- 10g
- Fiber
- 2g
- Sugar
- 20g
- Sodium
- 153mg
Ingredients
- 1 cup white whole-wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup packed light brown sugar
- 6 tablespoons unsalted butter, melted
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 cup old-fashioned rolled oats
- 1/2 cup dried cranberries
- 1/3 cup unsweetened shredded coconut
- 1/3 cup white chocolate chips
Instructions
- Preheat oven to 350 degrees F. Lightly coat a baking sheet with cooking spray.
- Whisk flour, baking powder and salt in a medium bowl. Whisk brown sugar, butter, egg and vanilla in a large bowl. Add the flour mixture, oats, cranberries, coconut and white chocolate chips and stir with a wooden spoon until well combined. Drop level tablespoons of the dough onto the prepared baking sheet, making 12 cookies per batch.
- Bake until golden brown on the bottom, 12 to 14 minutes. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.