Coconut, Cranberry, White Chocolate Oatmeal Cookies |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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I saw someone else with somewhat of a similar recipe and I tweaked everything. It's much healthier than the recipe I looked at originally. Make sure to take out the cookies immediately when they are ready. If they stay in the oven, they will quickly become too hard. Ingredients:
1/2 cup shortening |
3/4 cup light brown sugar |
3/4 cup granulated sugar |
1 large egg |
2 egg whites |
1 teaspoon vanilla extract |
1/2 cup butter (i used a little less than that... like 1/3ish) |
1 cup all-purpose flour |
1 cup wheat flour |
2 cups rolled oats |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 cup shredded coconut |
1/2 cup cranberries |
1/2 cup white chocolate chips |
Directions:
1. Preheat oven to 350.
2. Cream shortening, butter, and the sugars.
3. Add eggs and vanilla then blend well.
4. In a new bowl, mix all of the dry ingredients except for the coconut.
5. Mix the coconut.
6. Combine the two bowls by mixing with a spoon.
7. Roll one inch balls of dough onto a greased cookie sheet (1 apart).
8. Baking for 9-10 minutes on the top rack until golden brown (the circumference of the cookies will look darker than the inside).
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