Coconut Cranberry White Chocolate Oatmeal Cookies Recipes

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OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES



Oatmeal Cranberry White Chocolate Chunk Cookies image

Oatmeal cookies using dried cranberries and white chocolate chips, or you can use chocolate chips if you wish.

Provided by Christina

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 44m

Yield 30

Number Of Ingredients 9

⅔ cup butter, softened
⅔ cup packed brown sugar
2 eggs
1 ½ cups rolled oats
1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 ¼ cups dried cranberries
⅔ cup coarsely chopped white chocolate

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Combine oats, flour, salt, and baking soda; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by rounded teaspoons onto ungreased cookie sheets.
  • Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.

Nutrition Facts : Calories 133.6 calories, Carbohydrate 18.8 g, Cholesterol 24.1 mg, Fat 6 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 3.5 g, Sodium 119.7 mg, Sugar 10.4 g

COCONUT, CRANBERRY, WHITE CHOCOLATE OATMEAL COOKIES



Coconut, Cranberry, White Chocolate Oatmeal Cookies image

I saw someone else with somewhat of a similar recipe and I tweaked everything. It's much healthier than the recipe I looked at originally. Make sure to take out the cookies immediately when they are ready. If they stay in the oven, they will quickly become too hard.

Provided by Linh 2

Categories     Drop Cookies

Time 50m

Yield 40 cookies, 2 serving(s)

Number Of Ingredients 15

1/2 cup shortening
3/4 cup light brown sugar
3/4 cup granulated sugar
1 large egg
2 egg whites
1 teaspoon vanilla extract
1/2 cup butter (I used a little less than that... like 1/3ish)
1 cup all-purpose flour
1 cup wheat flour
2 cups rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup shredded coconut
1/2 cup cranberries
1/2 cup white chocolate chips

Steps:

  • Preheat oven to 350.
  • Cream shortening, butter, and the sugars.
  • Add eggs and vanilla then blend well.
  • In a new bowl, mix all of the dry ingredients except for the coconut.
  • Mix the coconut.
  • Combine the two bowls by mixing with a spoon.
  • Roll one inch balls of dough onto a greased cookie sheet (1" apart).
  • Baking for 9-10 minutes on the top rack until golden brown (the circumference of the cookies will look darker than the inside).

Nutrition Facts : Calories 2620.2, Fat 128.5, SaturatedFat 59.5, Cholesterol 233.7, Sodium 1367, Carbohydrate 341.2, Fiber 19.1, Sugar 192.7, Protein 38.1

OATMEAL, CRANBERRY AND CHOCOLATE CHUNK COOKIES



Oatmeal, Cranberry and Chocolate Chunk Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 46m

Yield 12 cookies

Number Of Ingredients 13

1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 stick unsalted butter, at room temperature
1/2 cup light brown sugar
1/2 cup sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
2 cups old fashioned oats
1 cup dried cranberries
1 (4-ounce) 60 percent cacao bittersweet chocolate bar (recommended: Ghirardelli), chopped into 1/4-inch chunks

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
  • In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.

CRANBERRY COCONUT OATMEAL COOKIES



Cranberry Coconut Oatmeal Cookies image

I got this recipe from Canadian Living Magazine and thought I'd better put it here so I can find it again.

Provided by Lawst1

Categories     Drop Cookies

Time 34m

Yield 48 serving(s)

Number Of Ingredients 11

3/4 cup butter, softened
1 1/4 cups packed brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups rolled oats (not instant)
1 1/2 cups all-purpose flour
1/2 cup shredded sweetened coconut
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dried cranberries

Steps:

  • Line rimless baking sheets with parchment paper or grease; set aside.
  • In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla.
  • In separate bowl, whisk together rolled oats, flour, coconut, baking powder, baking soda and salt.
  • Add to butter mixture along with cranberries; stir until combined.
  • Drop by heaping 1 tbsp about 2 inches apart, onto prepared pans.
  • Bake in top and bottom thirds of 375F oven, rotating and switching pans halfway through, until golden 12-14 minutes.

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