This recipe started as a simple oatmeal raisin cookie. I however, rarely prepare a recipe without altering it. This cookie ended up being a, pardon the enormous name, “White Chocolate Cranberry Coconut Oatmeal Raisin Cookies”. Whew, try saying that five times. I really enjoyed making this recipe, and especially the end result. The texture was perfect… the cookie was dense with a soft center and crisp edges. Every bite had a range of flavor.
These cookies are simple to put together. Basically its a “two bowl, mixer free” recipe. Here it goes:
Loaded Oatmeal Cookies
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup butter, melted and cooled slightly
- 2 vanilla beans (optional, I had them already)
- 1 tsp vanilla
- 2 large eggs
- 1 tbl oil
- 2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 3 cups oatmeal
- 1 cup raisins
- 6 oz white chocolate chips or chunks
- 1/2 cup dried cranberries
- 1/2 cup packed coconut, toasted
Additional granulated sugar for rolling the cookies in
Preheat oven to 325 degrees. Once heated, toast coconut till lightly browned, remove and set aside to cool.
In one bowl, combine sugars and vanilla bean seeds. Pour in butter, eggs, vanilla and oil. Stir until smooth.
In separate bowl, combine the remaining ingredients (flour through coconut) and mix well with fork.
Combine the wet and dry ingredients in one bowl. My flour bowl was larger, so I added the wet ingredients into the dry. The batter will be thick. I ended up finishing the mixing using my hands.
Use a tablespoon size cookie scoop to prepare evenly sized cookies. Roll each cookie in sugar and place at least two inches apart on parchment lined cookie sheet. Bake for 11-13 minutes, or until the edges begin to brown. The centers will still be pale and moist. Cool cookies on cookie sheets until the center is set. Cool completely and serve.
Makes about 36 cookies.