Coconut, Cherry and Chocolate Oatmeal Cookies
Revamp the classic chocolate chip oatmeal cookie with this tart, sweet, and chocolaty combination. A bit of brown sugar and a dash of cinnamon give it homey flavor.
1/4 cup butter, softened
1/2 cup brown sugar, firmly packed
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/8 teaspoon salt
1 large egg
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 cup rolled oats
1/2 cup flaked sweetened coconut
2 ounces dark chocolate, finely chopped (1/3 cup)
1/4 cup snipped dried cherries or cranberries
1/4 cup chopped walnuts, toasted*
- Preheat oven to 350°F (175°C).
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, cinnamon, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in flour just until combined. Stir in oats, coconut, chocolate, dried cherries, and walnuts (dough may be a little crumbly).
- Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake about 10 minutes or just until edges are set. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool completely.
Makes about 30 cookies.
*Toasting Nuts: To toast whole or coarsely chopped nuts, spread them in a single layer in a shallow pan. Bake the nuts in a 350°F (175°C) oven for 5 to 10 minutes, shaking the pan once or twice.
To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Meredith Corporation. All Rights Reserved.