Everything but the kitchen sink cookies. In our house these cookies often replace energy bars. We make a double batch each time and they seldom last more than a couple of days. Though they do freeze nicely if you want to make ahead then add them to your Christmas goody plates. We have also stacked them in a decorative cello bag with a ribbon to give away to teachers and friends as seasonal gifts.
overview
- Prep Time: 10 min
- Total Time: 1 h
- Makes: 2-3 doz
ingredients
½ c sugar
½ brown sugar
1 egg
½ c butter, softened
1 tsp vanilla
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 1/4 c flour
½ c shredded coconut
½ c quick oats
½ c chopped dried cranberries
½ c mini dark chocolate chips
½ c finely chopped almond
½ brown sugar
1 egg
½ c butter, softened
1 tsp vanilla
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 1/4 c flour
½ c shredded coconut
½ c quick oats
½ c chopped dried cranberries
½ c mini dark chocolate chips
½ c finely chopped almond
directions
Preheat oven to 325 degrees.
Combine sugars and butter.
Add egg and vanilla and mix well.
Add flour, baking soda, baking powder, and salt. Mix until combined.
Add oats, coconut, cranberry, chocolate, and nuts until combined.
Spoon and drop or form into 1 inch balls
Place 2 inches apart on parchment covered cookie sheet
Bake for 7-10 minutes.
Combine sugars and butter.
Add egg and vanilla and mix well.
Add flour, baking soda, baking powder, and salt. Mix until combined.
Add oats, coconut, cranberry, chocolate, and nuts until combined.
Spoon and drop or form into 1 inch balls
Place 2 inches apart on parchment covered cookie sheet
Bake for 7-10 minutes.
tips & tricks
Do not over cook, should just barely start to turn golden on the edges.
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