White Chocolate Oatmeal Craisin Coconut Cookies

White Chocolate Coconut Oatmeal Craisin Cookies

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.

craisin white choc cookies2

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.

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White Chocolate Oatmeal Craisin Coconut Cookies

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Ingredients:

  • 1 cup (2 sticks, 16 tablespoons, 8 ounces) butter, softened to room temperature (see the Great Cookie Experiment: Butter Temperature here)
  • 1 1/3 cups light brown sugar (9.25 ounces)
  • 1/2 cup granulated sugar (3.5 ounces)
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 cup coconut (3 ounces)
  • 2 cups rolled oats (8 ounces)
  • 2 cups flour (10 ounces)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups white chocolate chips (12 ounces)
  • 1 – 1 1/2 cups craisins (2-3 ounces)

Directions:

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. Add the eggs and vanilla and mix for another 1-2 minutes until the batter is light and creamy.
  4. 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.
  5. Drop the batter by rounded tablespoonfuls onto a lightly greased or parchment/silpat-lined baking sheet, about 2 inches apart.
  6. Bake for 10-12 minutes.
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Recipe Source: from Mel’s Kitchen Cafe