This classic oatmeal cookie recipe takes a flavourful twist with the addition of coconut, white chocolate chips (known for their subtle sweetness), and tangy dried cranberries. The result? A perfectly chewy, irresistibly sweet treat that’ll have you reaching for seconds!

 

Ingredients

  • 1 cup white whole-wheat flour or gluten free flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅔ cup  sugar
  • 6 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 ½ teaspoons vanilla extract
  • 1 cup old-fashioned rolled oats or gluten free oats
  • ½ cup dried cranberries
  • ⅓ cup unsweetened shredded coconut
  • ⅓ cup white chocolate chipsfestive oatmeal cookies

Directions

  1. Preheat oven to 350 degrees F. Lightly coat a baking sheet with cooking spray.

  2. 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.

  3. 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.