Coconut, Cranberry, White Chocolate Oatmeal Cookies
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.
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READY IN: 50mins
SERVES: 2
YIELD: 40 cookies
UNITS: US
INGREDIENTS
Nutrition- 1⁄2cup shortening
- 3⁄4
- 3⁄4cup granulated sugar
- 1large egg
- 2egg whites
- 1teaspoon vanilla extract
- 1⁄2
- 1
- 1cup wheat flour
- 2cups rolled oats
- 1teaspoon baking powder
- 1teaspoon baking soda
- 1⁄2cup shredded coconut
- 1⁄2cup cranberries
- 1⁄2
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DIRECTIONS
- Preheat oven to 350.
- Cream shortening, butter, and the sugars.
- Add eggs and vanilla then blend well.
- In a new bowl, mix all of the dry ingredients except for the coconut.
- Mix the coconut.
- Combine the two bowls by mixing with a spoon.
- Roll one inch balls of dough onto a greased cookie sheet (1" apart).
- 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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