Ingredients

The following ingredients have 1 Servings
  • 12 Tbs. 1 1/2 sticks unsalted butter (at room temperature)
  • 1 large egg (at room temperature)
  • 1/2 c. sugar
  • 1/2 c. light brown sugar (packed)
  • 1 Tbs. light corn syrup
  • 1 tsp. vanilla extract
  • 1 1/2 c. unbleached all-purpose flour
  • 1/4 c. cake flour
  • 1 tsp. baking soda
  • 1/2 tsp. table salt
  • 1/2 c. sweetened dried cranberries
  • 1/2 c. old-fashioned rolled oats
  • 1/2 c. sweetened coconut flakes
  • 3 1/2 oz. white chocolate (coarsely chopped)
  • 1/2 c. pecan (coarsely chopped)

Instruction

  • Preheat oven to 325°F and line two baking sheets with parchment paper.
  • Using a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until light and fluffy, about 2 minutes.
  • Add egg, corn syrup, and vanilla. Beat until combined.
  • With the mixer running, mix in all-purpose flour, cake flour, salt, and baking soda, 1/2 cup at a time, scraping the sides of the bowl as needed.
  • Using a sturdy spoon or spatula (I like my silicon spatula), stir in the bowl of coconut, white chocolate, cranberries, oatmeal, and pecans.
  • Using a 1-inch ice cream scoop, portion out cookie dough onto the prepared cookie sheets.
  • Bake for 9-12 minutes, until edges are golden and top of the cookie is dry but still soft.
  • Allow to cool on the baking sheet for a few minutes before moving to a wire rack to cool completely.
  • Store in an airtight container at room temperature.