Sometimes you have to have something really sweet, so you buy white chocolate chips.
But then you decide you also need some tart in there, so you add cranberries.
However, you also need chewy and flaky, so you throw in some oats and coconut flakes.
And then you start to feel guilty about the complete lack of nutrients coming from your baking endeavors, so you choose a Cooking Light recipe to adapt, to make yourself feel better.
But in the end, you double the recipe because they are that good.
White chocolate cranberry coconut oatmeal cookies
adapted from this recipe by Cooking Light
1 stick (1/2 cup) butter
1 cup brown sugar
1/4 cup white sugar
2 tsp vanilla
1 egg + 1 egg white
1 1/2 cup all purpose flour
1 cup oats
1 cup large unsweetened coconut flakes
1/2 tsp salt
1 tsp baking powder
1 cup white chocolate chips
3/4 cup dried cranberries
In a large bowl, beat together butter and the sugars, add vanilla and the egg and egg white and beat until smooth.
In a separate bowl, whisk together flour, oats, coconut, salt and baking powder.
Add dry ingredients to wet, mixing well. Mix in chocolate chips and cranberries.
Bake on a non-greased cookie sheet for about 10 minutes and let cool on baking sheet 2 minutes before transferring to cooling rack. Enjoy.