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. Source: EatingWell.com, November 2017

Carolyn Casner


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; 9.6 g total fat; 6 g saturated fat; 32 mg cholesterol; 153 mg sodium. 91 mg potassium; 32.8 g carbohydrates; 2.4 g fiber; 20 g sugar; 3.2 g protein; 204 IU vitamin a iu; 6 mcg folate; 51 mg calcium; 2 mg iron; 11 mg magnesium; 14 g added sugar;