These cookies are flat, chewy and full of chunks! The coconut is hardly detectable and just adds some nice texture.
How To Make Cranberry, Chocolate Chip and Coconut Cookies
Prep:
30 mins
Cook:
10 mins
Total:
40 mins
Ingredients
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 cup butter, softened
- 2 eggs
- 1 tsp vanilla
- 1 cup rolled oats
- 1 1/2 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup dried coconut
- 1 cup dried cranberries
- 1 cup chocolate chips
Instructions
-
Preheat oven to 350 degrees.
-
Cream butter and sugars. Add eggs and vanilla and mix to combine. In a separate bowl, combine dry ingredients. Add into wet ingredients gradually.
-
Drop spoonfuls onto cookie sheets. Bake for 10 minutes until edges are crisp and center is slightly gooey. Let rest on cookie sheet for a few minutes before moving to cooling rack to cool completely.
Nutrition
- Sugar: 11g
- :
- Calcium: 18mg
- Calories: 121kcal
- Carbohydrates: 16g
- Cholesterol: 7mg
- Fat: 6g
- Fiber: 1g
- Iron: 1mg
- Potassium: 32mg
- Protein: 1g
- Saturated Fat: 2g
- Sodium: 88mg
- Vitamin A: 187IU
- Vitamin C: 1mg
Want to share your experience baking these delightful Cranberry, Chocolate Chip and Coconut Cookies? Join the discussion in our Baking and Desserts forum and let us know how your batch turned out!
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