White Chocolate Oatmeal Craisin Coconut Cookies
These white chocolate oatmeal craisin coconut cookies are soft, chewy and loaded with so many delicious ingredients for the perfect cookie!
⭐️⭐️⭐️⭐️⭐️ This cookie is perfect. PERFECT. I cannot stop eating them. They are such a hit in my house, I have made two batches this week after the neighbourhood kids cleaned me out of the first. -Annie
What Makes These Oatmeal Cookies So Good
These aren’t your average oatmeal cookies. They are so.much.better. Let me tell you why:
- The best texture and taste: If you like a cookie with a lot going on, you are going to love this cookie. The oats + coconut + craisins + white chocolate chips end up in a soft, chewy cookie with the best texture.
- A delicious change: These cookies have enough familiar about them to appeal to any cookie lover (who doesn’t love a soft, chewy oatmeal chocolate chip cookie?) with some fabulous add-ins to make them taste like a next-level cookie.
- Easy to make: This is a very straightforward recipe. You can make the cookie dough by hand or in a mixer!
- Fit any occasion. These white chocolate oatmeal craisin coconut cookies are an exceptional choice for the holidays. But they also make a wonderful choice all year round. This recipe has become a year-round favorite for many, many blog readers.
A Few Important Ingredients Notes
Most of the ingredients for this cookie recipe are pretty basic, but below are a helpful notes as well as substitution ideas.
- Butter: I always use salted butter. If using unsalted butter, increase the salt in the recipe by 1/2 teaspoon. Make sure the butter is softened to cool, room temperature. If it is too soft, the cookies will spread more in the oven.
- Orange zest: This is a totally optional ingredient but it pairs deliciously well with the other flavors (white chocolate and craisins) for a bright, tasty cookie. I love adding the orange zest, especially if making these cookies during the holidays.
- Old-fashioned rolled oats: Use old-fashioned rolled oats for a hearty texture and taste. You can sub in quick oats, however, the cookies will have a different, thicker texture (and may not flatten as much in the oven while baking).
- Shredded coconut: Sweetened or unsweetened coconut can be used. If you don’t want to add the coconut, you can leave it out and sub in another 1/2 to 3/4 cups oats.
- White chocolate chips: My favorite brand of white chocolate chips is Ghirardelli. You can also chop a white chocolate bar in place of the chips (don’t use almond bark or candy coating).
- Craisins: Craisins are a brand of dried cranberries. You can also use dried cherries.
➡️ Chocolate chips: Many readers have reported subbing in semisweet or bittersweet chocolate chips for half of the white chocolate chips with delicious results.
Tips for Soft, Chewy Cookies
- Measure the flour carefully. I highly recommend using a kitchen scale to weigh the ingredients with the weight measures given in the recipe (I test all my recipes using 142 grams of flour per cup). If you don’t have a kitchen scale, to measure the flour, fluff it up very well, scoop in a measuring cup and level off with a knife. Too much flour will make the cookies dry and they won’t flatten perfectly in the oven.
- Mix just until combined. Once the dry ingredients are added to the cookie batter, avoid over mixing. Add the white chocolate chips and cranberries while a few dry streaks remain and then stir just until evenly combined.
- Don’t over bake. Take the cookies out when the edges are golden and the center of the cookie is still soft (it might even look slightly underbaked). Let the cookies rest on the baking sheet for a few minutes to set up before transferring to a cooling rack.
I make no secret about the fact that I am not a huge white chocolate chip fan, but these cookies are definitely the exception.
They are buttery and chewy and soft. And I absolutely love the bits of tangy cranberries with the creamy white chocolate and the hearty oats and coconut.
These cookies are a huge fan favorite on my website for good reason! They are incredible!
White Chocolate Oatmeal Craisin Coconut Cookies
Ingredients
- 1 cup (227 g) salted butter, softened to cool room temperature
- 1 ⅓ cups (283 g) packed light brown sugar
- ½ cup (106 g) granulated sugar
- 2 to 3 teaspoons fresh orange zest (optional – see note)
- 2 large eggs
- 2 teaspoons vanilla
- 2 cups (284 g) all-purpose flour
- 2 cups (200 g) old-fashioned rolled oats
- 1 cup (85 g) shredded coconut
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- 2 cups (340 g) white chocolate chips
- 1 to 1 ½ cups (57 to 85 g) craisins
Instructions
- Preheat the oven to 350 degrees F. Line half sheet pans with parchment paper. Set aside.
- In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, granulated sugar, and orange zest (if using), until creamy, 1 to 2 minutes.
- Add the eggs and vanilla and mix until well-combined.
- In a separate bowl, whisk together, the flour, oats, coconut, baking powder, baking soda and salt.
- Add the dry ingredients to the batter, and mix until mostly combined and a few dry streaks remain.
- Add the white chocolate chips and craisins and mix until combined.
- Scoop the cookie dough into 2-tablespoon portions and roll into balls (I use a #40 cookie scoop). Place the cookie dough balls several inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes until golden around the edges but still soft in the center. Remove from the oven and let sit on the baking sheets for 2 to 3 minutes before using a spatula to transfer to a cooling rack to cool completely.
Notes
Orange zest: The orange zest is optional but pairs deliciously well with the other flavors (white chocolate and craisins) for a bright, tasty, unique cookie.
Serving: 1 Cookie, Calories: 158kcal, Carbohydrates: 22g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 19mg, Sodium: 114mg, Fiber: 1g, Sugar: 15g
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Recipe Source: from Mel’s Kitchen Cafe
Recipe originally published January 2015; updated November 2026 with new photos, recipe notes, etc.
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
Very easy to follow instructions. Great taste and you probably have most of the ingredients in your pantry.
Very nice but for other Europeans, use less than half the amount of sugar and the oven temperature is 176°c
These cookies are incredible! I did cut back on the sugar as I had sweetened coconut. They were still very sweet, so I will cut back on the sugar even more next time. Also, I want to reiterate a previous comment regarding white chocolate chips. White baking chips are not the same. Check the ingredients. Real white chocolate chips will list “cocoa butter”, and it should be high in the list. e.g. sugar, cocoa butter…
Fabulous Cookie Recipe – – I have made countless batches for family, school and church and they are ALWAYS a huge hit! Throughout their school days this cookie was always included in gift bags for my sons’ teachers. My youngest son graduates from high school this week, and so I’ve just sent my last “teacher thank-you gift!” Over the years many teachers have asked me if I would share the recipe with them, which I always am happy to do – along with pointing them to your amazing website. Thanks for helping me be a ‘rock star’ in the kitchen and bless others with these delicious cookies 🙂
Oh, I loved reading that, Amy! Thanks for letting me know! I’m so happy these cookies have seen you through so many school years. Best of luck navigating this new phase of life!
Wow!!! Best cookie I have ever made. The only changes I made was reducing the brown sugar to one cup and adding a 1/2 tsp of cinnamon. They are amazing!!! This is bakery quality. I did refrigerate the dough overnight
I had a recipe similar to this which I loved but which I lost so I thought i would try this one. I found the batter to be somewhat dry and the cookies not so tasty as my previous recipe. Will keep looking
This is my favorite cookie to make for any gathering. Every time I make these, they are devoured. I used whole wheat flour instead of my usual unbleached all purpose flour last time I made them and they were just as incredible. They are very sweet, but you can definitely adjust the sugar to your taste.
Love this recipe ❤️
One of our favorites! I’ve made them several years now and everyone loves them!
These were really good. The coconut added some moisture. I reduced the sugar only slightly And think I could have reduced it a little more. My cookies were spreading so I upped the oven temperature. Next time I will add a tiny bit more flour. So delicious
Originally, I was just looking for a way to use up the 2 kilos of craisins I impulse-bought recently. And I have to admit, I was a skeptic at first because the cookie dough was a little less firm than some of the cookie doughs I’ve made (especially ones that claim to be chewy!). But these were just delicious! Crispy on the outside, chewy on the inside, just the way they should be.
Excellent flavour as well! I made them as indicated, except I doubled the coconut because I only had about 8oz white chocolate chips. We love coconut here, so 10/10 would double the coconut again! Honestly, even without the white chocolate, I bet these would be amazing.
Thank you for this great recipe! I’ll be holding onto it for the future, because even my partner who usually hates anything even resembling oatmeal-raisin cookies is gobbling these right up!
Great texture, and delicious, but very sweet (I also used unsweetend coconut)! I’d make these again, but would consider reducing the white chocolate chips or trying to reduce the sugar in the batter. Thanks!
I am ruined – there used to be two kinds of cookies that I could bake and then leave – now there is only one. My peeps don’t care for coconut, so I substituted pecans. A new favorite in our house.