Chewy and Delicious Oatmeal Cranberry Coconut Chocolate Chip Cookies
Print RecipeThese oatmeal cranberry coconut chocolate chip cookies are one of my favorite recipes. The cranberries elevate this from your standard chocolate chip cookie.
Servings: 30 cookies
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.
- 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.
- 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.
- 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.
Serving: 1cookie | Calories: 197kcal | Carbohydrates: 24g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 98mg | Potassium: 113mg | Fiber: 2g | Sugar: 15g | Vitamin A: 164IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 2mg
