Think of these as “everything-but-the-kitchen-sink” Christmas cookies. Cranberries add a pop of color and tartness; pecans bring crunch to the party while oats and coconut keep these cookies nice and chewy.
Ingredients
- 1 stick unsalted butter, softened
- ¾ cup brown sugar
- 1 egg
- ½ teaspoon vanilla
- 1 cup plus 2 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup oats
- ½ cup sweetened flaked coconut
- ½ cup sweetened dried cranberries
- ½ cup chopped pecans
- 1 cup semisweet chocolate chips
Instructions
In the bowl of a stand mixer, beat butter and sugar at medium speed until fluffy, about 2 minutes. Add egg and vanilla, beat until combined.
In a medium bowl, stir together flour, baking soda and salt. With mixer on low speed, gradually add flour mixture to butter mixture; beat just until combined. Add oats, coconut, cranberries and pecans; beat just until combined. Refrigerate dough 30 minutes.
Preheat oven to 325°. Using a spoon or scoop, drop 1-tablespoon dollops of dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until golden brown, 10 to 12 minutes. Let cool completely on wire racks.
Place chocolate chips in a small microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted and smooth. Drizzle over cooled cookies.
