Description
Delicious and chewy coconut chocolate chip cookies with oatmeal and dried fruit.
Ingredients
Scale
- ¼ cup unsalted butter (softened at room temperature)
- ⅓ cup packed brown sugar
- ⅓ cup granulated sugar
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup whole wheat flour
- ¾ cup rolled oats
- ½ cup unsweetened shredded coconut
- ½ cup dark chocolate chips
- ½ cup snipped dried cranberries, cherries, or raisins
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds.
- Add the sugars, baking soda, and salt and beat until combined, scraping down the sides of the bowl as needed.
- Beat in egg and vanilla to combine.
- Beat in flour.
- Stir in oats, coconut, chocolate chips, and dried fruit.
- Scoop out teaspoon-size balls and place onto a baking sheet 2 inches apart. Press down slightly.
- Bake about 10 minutes or just until edges are set.
- Cool on pan for 1 minute, then transfer to a wire rack to cool.
Notes
- Ensure butter is softened at room temperature for best mixing.
- Cookie dough can be refrigerated for up to 24 hours before baking for a firmer texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg