White Chocolate Oatmeal Craisin Coconut Cookies
These white chocolate oatmeal craisin coconut cookies are delicious, soft, and chewy. Everything a cookie should be!
It’s always interesting to post a recipe on here with white chocolate since many of you are white chocolate haters.
I tend to be loyal to those cookies wherein real, live chocolate chips reside also. However, I have a hard time turning my nose up at these beauties.
They are tasty! It’s almost like white chocolate and dried cranberries kind of belong together (like in this cranberry bliss bar recipe with that amazing whipped white chocolate frosting).
Quite honestly, the real issue I have when cookies don’t have chocolate chips is when I spy a cookie that looks like a chocolate chip cookie, take a bite (ok, a large bite) and realize it’s actually a raisin or a date and not chocolate.
Oh my gosh, it’s completely traumatizing. At least with these cookies, you know what you are getting yourself into. And I promise, they are fabulous.
It’s definitely a mouthful for a cookie recipe title but it would be unfair to leave any of the deliciousness out of the spotlight, don’t you think?
Although in favor of that theory, I should probably throw butter up there in the title, too, because heaven knows, as always, it adds to the yumminess.
These cookies are exactly what they seem: a soft, chewy cookie chock full of oatmeal, coconut, dried cranberries (or cherries – yum!), and white chocolate. They are straightforward and simple and a nice way to break out of the old chocolate chip cookie rut.
One Year Ago: Stir-Fried Broccoli with Brown Rice {Meat Optional}
Two Years Ago: Cinnamon Roll Sugar Cookies
Three Years Ago: Classic Orange Julius
White Chocolate Oatmeal Craisin Coconut Cookies
Ingredients
- 1 cup (227 g) salted butter, softened to room temperature
- 1 ⅓ cups (283 g) light brown sugar
- ½ cup (106 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 cup (85 g) coconut
- 2 cups (200 g) rolled oats
- 2 cups (284 g) flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups (340 g) white chocolate chips
- 1 – 1 ½ cups (57 to 85 g) craisins
Instructions
- Preheat the oven to 350 degrees F.
- 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 and sugars until light and fluffy, 1-2 minutes.
- Add the eggs and vanilla and mix for another 1-2 minutes until the batter is light and creamy.
- In a separate bowl, whisk together, the coconut, oatmeal, flour, baking powder, baking soda and salt. Add the dry ingredients to the wet batter and mix for a minute or so. With dry streaks remaining, add the white chocolate chips and craisins and mix until combined.
- Drop the batter by rounded tablespoonfuls onto a lightly greased or parchment/silpat-lined baking sheet, about 2 inches apart.
- Bake for 10-12 minutes.
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Recipe Source: from Mel’s Kitchen Cafe
72 Comments on “White Chocolate Oatmeal Craisin Coconut Cookies”
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.