- 1/4 cup unsalted butter, softened at room temperature
- 1/3 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup whole-wheat flour
- 3/4 cup rolled oats
- 1/2 cup unsweetened shredded coconut
- 1/2 cup dark chocolate chips
- 1/2 cup snipped dried cranberries, cherries, or raisins
- Preheat oven to 350 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugars, cinnamon, baking soda, and salt and beat until combined, scraping down the sides of the bowl as needed.
- Beat in egg and vanilla to combine.
- Beat in flour.
- Stir in oats, coconut, chocolate chips, and dried fruit.
- Scoop out teaspoon-size balls and place onto a baking sheet 2 inches apart. Press down slightly.
- Bake about 10 minutes or just until edges are set. Cool on pan for 1 minute, then transfer to a wire rack to cool.
Gluten-free: Use gluten-free flour blend instead of the all purpose flour.
Store leftovers in an airtight container for 3-5 days or longer in the fridge.
You can also freeze the cookies in a zip top freezer bag for up to 3 months. Thaw at room temperature and serve.
To make these without coconut, use additional oats instead.
Keywords: healthy chocolate chip cookies