Our classic oatmeal cookie recipe gets a flavor twist with coconut, white chocolate chips (which have a more delicate flavor than milk or dark chocolate) and tart dried cranberries. The result is a chewy, sweet treat that's sure to leave you coming back for more.

Carolyn Casner
Source: EatingWell.com, November 2017


Recipe Summary

25 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • 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.


To make ahead: Store airtight at room temperature for up to 3 days.

Nutrition Facts

223 calories; protein 3.2g 6% DV; carbohydrates 32.8g 11% DV; dietary fiber 2.4g 10% DV; sugars 19.8g; fat 9.6g 15% DV; saturated fat 6g 30% DV; cholesterol 31.8mg 11% DV; vitamin a iu 204.4IU 4% DV; vitamin c 0.1mg; folate 6.1mcg 2% DV; calcium 50.6mg 5% DV; iron 1.9mg 11% DV; magnesium 11.4mg 4% DV; potassium 91.4mg 3% DV; sodium 153mg 6% DV; thiamin 0mg 3% DV; added sugar 14g.