Oatmeal Cookies with Dark Chocolate, Cranberries, & Coconut
Ingredients
The dough
-
1
cup
butter
-
1
cup
dark brown sugar
-
½
cup
white sugar
-
1
large
egg
-
1
large
egg yolk
-
2½
teaspoons
vanilla extract
-
½
teaspoon
almond extract
-
2
cups
all-purpose flour
-
1
cup
quick-cooking oats
-
1
teaspoon
baking soda
-
1
teaspoon
baking powder
-
1
teaspoon
kosher salt
Mix-ins
-
1½
cups
dark chocolate chips
-
¾
cup
coconut
-
¾
cup
dried cranberries
Instructions
- Preheat the oven to 325°F and line baking sheets with parchment paper if desired.
- In a large bowl, beat the softened butter, dark brown sugar, and white sugar until light and fluffy.
- Add the egg, egg yolk, vanilla, and almond extracts, and mix until combined.
- In a separate bowl, combine the dry ingredients and then add them to the butter mixture, mixing until combined.
- Fold in the dark chocolate chips, coconut, and dried cranberries.
- Using a ¼ cup scoop, drop dough onto prepared baking sheets, spacing them out.
- Bake for 12-15 minutes until the edges are light brown.
- Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
16 cookies
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
200mg
Cholesterol
20mg
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