Oatmeal-Coconut Cookies with Cranberries & White Chocolate

Oatmeal-Coconut Cookies with Cranberries & White Chocolate

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From: EatingWell.com, November 2017

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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 cup white whole-wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅔ cup packed light brown sugar
  • 6 tablespoons unsalted butter, melted
  • 1 large egg
  • 1½ teaspoons vanilla extract
  • 1 cup old-fashioned rolled oats
  • ½ cup dried cranberries
  • ⅓ cup unsweetened shredded coconut
  • ⅓ cup white chocolate chips

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Lightly coat a baking sheet with cooking spray.
  2. 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.
  3. 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 information

  • Serving size: 2 cookies
  • Per serving: 223 calories; 10 g fat(6 g sat); 2 g fiber; 33 g carbohydrates; 3 g protein; 6 mcg folate; 32 mg cholesterol; 20 g sugars; 14 g added sugars; 204 IU vitamin A; 0 mg vitamin C; 51 mg calcium; 2 mg iron; 153 mg sodium; 91 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 fat, 1 other carbohydrate, 1 starch, ½ fruit

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