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.
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 my Oatmeal Chocolate Chip Cookies
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
- 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
Print Recipe
equipment (affiliate links
Ingredients
- ¾ c. (94 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- 1 tsp. baking soda
- ¼ tsp. salt
- ½ c. (113 g) salted butter softened
- ½ c. (110 g) light brown sugar packed
- ½ c. (100 g) granulated sugar
- 1 large egg room temperature
- 1 tsp. vanilla extract
- 1 ½ c. (122 g) quick-cooking oats
- ½ c. (60 g) dried cranberries
- ½ c. (467 g) unsweetened shredded coconut
- 1 ½ c. (270 g) semisweet chocolate chips
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper or silicone liners.
- In a medium bowl, whisk together the dry ingredients: flour, baking soda, and salt. Set aside.¾ c. (94 g) unbleached all-purpose flour (RECOMMEND WEIGHING)1 tsp. baking soda¼ tsp. salt
- In a large bowl (or stand mixer), cream the softened butter with both sugars until light and fluffy (2–3 minutes). Beat in the eggs one at a time, then add vanilla extract until fully combined.½ c. (113 g) salted butter½ c. (110 g) light brown sugar½ c. (100 g) granulated sugar1 large egg1 tsp. vanilla extract
- Gradually mix the dry ingredients into the wet on low speed (or by hand) just until no streaks remain—avoid overmixing to keep cookies tender. Fold in the oats, dried cranberries, shredded coconut, and chocolate chips until evenly distributed.1 ½ c. (122 g) quick-cooking oats½ c. (60 g) dried cranberries½ c. (467 g) unsweetened shredded coconut1 ½ c. (270 g) semisweet chocolate chips
- Refrigerate dough for 20 minutes.
- Scoop dough (about 1½ tablespoons per cookie) onto prepared sheets, spacing 2 inches apart. Gently flatten slightly if desired for even baking.
- Bake 10–12 minutes (or until edges are golden and centers look set but still soft). Cool on the sheet for 5 minutes, then transfer to a wire rack to cool.
Did you come with any other add-ins for your cookies? If so, I’d love to hear your ideas!
Blessings!
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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)
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)