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.