1 cup white whole-wheat flour
1 teaspoon baking powder
½ teaspoon salt
⅔ cup packed light brown sugar
6 tablespoons unsalted butter, melted
1 large egg
1½ teaspoons vanilla extract
1 cup old-fashioned rolled oats
½ cup dried cranberries
⅓ cup unsweetened shredded coconut
⅓ cup white chocolate chips
Prep: 25 m
Ready In: 1 h 15 m
Preheat oven to 350°F. Lightly coat a baking sheet with cooking spray.
Whisk flour, baking powder and salt in a medium bowl. Whisk brown sugar, butter, egg and vanilla in a large bowl. Add the flour mixture, oats, cranberries, coconut and white chocolate chips and stir with a wooden spoon until well combined. Drop level tablespoons of the dough onto the prepared baking sheet, making 12 cookies per batch.
Bake until golden brown on the bottom, 12 to 14 minutes. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.
To make ahead: Store airtight at room temperature for up to 3 days.
Serving size: 2 cookies
Per serving: 223 calories; 10 g fat(6 g sat); 2 g fiber; 33 g carbohydrates; 3 g protein; 6 mcg folate; 32 mg cholesterol; 20 g sugars; 14 g added sugars; 204 IU vitamin A; 0 mg vitamin C; 51 mg calcium; 2 mg iron; 153 mg sodium; 91 mg potassium
Carbohydrate Servings: 2
Exchanges: 1 fat, 1 other carbohydrate, 1 starch, ½ fruit