Here at The Oaks Victorian Inn there is always a jar full of cookies for our guests. The ones that seem to disappear the fastest are our Cranberry Coconut White Chocolate Chip so I thought I’d share. Enjoy.
Makes approx 4 dozen
2 sticks unsalted butter softened
¾ cup granulated sugar
¾ cup brown sugar
1 tsp vanilla
2 ¼ cups flour
1 tsp baking soda
1 tsp salt
1 cup unsweetened shredded coconut
2 cup white chocolate chips (1 bag)
1 cup dried cranberries (craisins)
Preheat the oven to 375°.
In a large bowl cream butter, sugars, and vanilla. Beat in the eggs. Sift together the flour, baking soda and salt. Add flour mixture to the wet mixture blending until smooth. Add coconut and cranberries blending until smooth. Blend in the chips. Form cookie balls about the size of walnuts and place approx 2 inched apart on very lightly greased cookie sheet. Bake for 9 to 10 minutes depending on your oven and desired crispness.