Is it fair to give a cookie recipe the award for “best dough?” Because, if so, this recipe wins. The fact that I made these cookies at 4PM and never ended up eating dinner should probably prove that point to you.
I mean, if you have super awesome deduction skills, anyway.
These cookies were really, really good. I’m not entirely sure where my idea for the recipe idea came from, but I basically randomly decided that cranberries, chocolate chips and coconut sounded like they’d go nicely together and then threw everything else in the bowl. Oats made it to the party because I ran out of flour, but I’m pretty sure they’re what took the cookies over the top to awesometown.
I love happy accidents like that.
And, um, since both oats and fruit were in the dough, that totally counts as a healthy and balanced dinner, right?
Healthy living blog, what up!
Right, anyway. You’re probably here for the delectable recipe, not my delicious wit. Here you go!
Cranberry, Coconut & Chocolate Chip Cookies
makes about 30 cookies
- 2 sticks (1 cup) softened unsalted butter
- 1/2 cup sugar
- 1 cup packed brown sugar
- 2 tsp pure vanilla extract
- 2 eggs
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups all-purpose flour
- 2 cups old-fashioned oats
- 1 cup shredded coconut
- 1 cup chocolate chips
- 1/2 cup dried cranberries
Pre-heat oven to 375 degrees.
Beat butter, sugars and vanilla until fluffy. Add in eggs, beat until mixed in. Add baking soda and salt and mix again. Gradually add flour at a low speed until just mixed in.
Stir in oats until evenly distributed. Stir in coconut, chocolate chips and cranberries.
Distribute dough in heaping tablespoons across two ungreased baking sheets. Bake for 11-13 minutes.
Just try not to eat one hot out of the oven. Just try!