This is a very tender and moist oatmeal cookie – the kind you might find in your favorite bakeshop. It keeps well and yields a good amount of cookies. Plus, I love it because it has options. I usually make it with chocolate chips and shredded coconut (unsweetened or sweetened), but come holiday time, I replace some of the chocolate and coconut with dried cranberries.
Makes about 4 dozen cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon table salt
- 1 cup (1/2 pound) unsalted butter
- 1 cup brown sugar
- 1 cup white sugar
- 2 teaspoons vanilla
- 2 tablespoons milk
- 2 large eggs, slightly beaten
- 2 1/2 cups old-fashioned oats
- 12 ounces (1 bag) semi-sweet chocolate chips and ¾ cup shredded coconut (or 6 ounces chocolate chips, chopped, and 2/3 cup dried cranberries, chopped)
1. Arrange a rack in the center of the oven and heat the oven to 350 degrees F. Cover two heavy-duty cookie sheets with parchment paper or nonstick liners.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In the bowl of an electric mixer, combine the butter and sugars. Beat on medium speed until very fluffy. Stop the mixer and scrape the sides down. Turn the mixer back on medium-low speed and add the vanilla, the milk, and the eggs (one at a time). Turn up the speed to medium and beat until well combined. Stop and scrape down the sides again.
4. Turn the mixer to low and begin adding the flour mixture in small amounts. Continue to add the flour gradually until it is all in the bowl. Mix only until the flour is nicely incorporated.
5. Remove the bowl from the mixer and stir in the oats and your choice of chocolate and coconut or chocolate and dried cranberries. Finish mixing until well-combined.
6. Shape the dough into balls and arrange on cookie sheets, spacing a couple inches apart. Gently press down on the balls of dough to flatten slightly.
7. Bake 10 to 12 minutes or until the cookies are just set. Remove from the oven and let the cookies sit on the sheet pan for a minute or two. Transfer to cooling racks and repeat with the remaining dough.
This is a perfect cookie! Great texture with the oats, moist and buttery and a wonderful blend of chocolate, cranberry flavor. The recipe is simple and easy to follow, the baking time was accurate and the result is yummy. Definitely a keeper that I will make over and over again, and a versatile recipe with the option of trying different add-ins.
So glad you enjoyed it and I know Ann will be so pleased to hear of your great results!
I want to make this cookie as soon as possible.Do you know where to find a deleiocus dried cranberry. Supermarket dried cranberries have a funky taste from how they preserve them with some kind of oil.
Hi Sally, I don’t know what local source you’d use in your area. You’d probably have to mail order them. Here is one source I found online: https://www.amazon.com/Honestly-Cranberry-Cranberries-Dried-Unsweetened/dp/B07FZG2T4T?th=1. Maybe a natural foods store near you would have a similar product!