When you want to make cookies, you have to decide what kind to make. Today I just could not decide, I felt like a little bit of everything. I like the chewiness of oatmeal, I love coconut, gotta have chocolate (can’t decide, I’ll use white, milk, semi-sweet and dark), a little tart from cranberry, and crunch from nuts. My 1/2 cup measuring cup was very busy today!
2 cups flour
1½ cups old fashioned oats
1½ tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 tsp vanilla
1/2 cup coconut
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup dark chocolate chips
1/2 cup chopped walnuts
Preheat oven to 375°. In medium bowl, stir together flour, oats, baking soda, cinnamon, and salt. In large bowl with electric mixer, cream butter, sugar, and brown sugar. Mix in eggs and vanilla. Mix dry ingredients into creamed mixture. Stir in coconut, cranberries, white chips, milk chocolate chips, semi-sweet chips, dark chocolate chips, and walnuts. Drop by scoopfuls onto Silpat lined perforated sheet or cookie sheet. Bake for 8-10 minutes (I say 8-10 minutes, ovens differ, but in mine 8 minutes was just right, don’t want to overbake them).
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If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.
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