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Wednesday, June 1, 2011

White Chocolate Coconut Oatmeal Cookies

I first made these cookies back in December as a part of my Christmas cookie platter and they were such a hit that I've made them many more times since. I've come to love this recipe and finally decided that these thick and chewy cookies deserve their own post. The combination of coconut and white chocolate takes the traditional oatmeal cookie to another level of decadence. This recipe will forever change the way you think about oatmeal cookies.

  • 2 sticks softened butter
  • 1 1/3 cups light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon powder
  • 1/2 teaspoon salt
  • 3 cups rolled oats
  • 3/4 cup shredded coconut
  • 3/4 cup white chocolate chips
  • 1/2 cup cranraisins (optional)

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl cream together butter, brown sugar, eggs and vanilla. When smooth set aside.
  3. In another large mixing bowl wish together the flour, baking soda, cinnamon powder, salt and oats.
  4. Once the dry ingredients are well combined add them to the creamed butter one third at a time. Stir until well incorporated.
  5. Add in the coconut, white chocolate and cranraisins and stir until they are evenly distributed into the dough.
  6. Scoop heaping tablespoons of dough 2 inches apart onto greased cookie sheets. Bake for 12 minutes or until the edges of the cookie are beginning to brown and the center still looks a little under cooked. Cool on a cookie rack and then enjoy!


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