Chewy and Delicious Oatmeal Cranberry Coconut Chocolate Chip Cookies
Ingredients
- ½ cup butter softened
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 tsp. vanilla extract
- ¾ cup all-purpose flour
- 1 tsp. baking soda
- ¼ tsp. salt
- 1 ½ quick-cooking oatmeal
- 1 ½ cup semisweet chocolate chips
- ½ cup dried cranberries
- ½ cup shredded coconut, unsweeteend
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, shredded coconut, 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: 1cookie | Calories: 217kcal | Carbohydrates: 27g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Monounsaturated Fat: 1g | Cholesterol: 39mg | Sodium: 133mg | Potassium: 22mg | Fiber: 1g | Sugar: 17g
Servings: 30 cookies
Calories: 217kcal
