White Chocolate Coconut Cranberry Cookies

Well hello there. Look up, and please update your bookmarks!  That’s right.  Alida’s Kitchen has a new web address. I dropped the ‘blogspot’ from the URL, so it is now www.alidaskitchen.com. I purchased this domain many months ago and was waiting for the right time to pull the trigger. Since my physical kitchen has a new address (we moved!), it seems like a fitting time to make the switch.   I will do whatever I can to make sure this transition is seamless, and as always I welcome your comments and feedback.    

So enough about that, let’s get on with today’s recipe – White Chocolate Coconut Cranberry Cookies.

Who doesn’t love the classic pairing of white chocolate and cranberry.  The sweetness of the white chocolate against the tartness of the cranberries is just delicious.  The coconut adds a little something extra special, and the oats give the cookies a chewy texture.  All together, we have a tasty combination that is a fun and festive addition to your cookie plates this holiday season!

White Chocolate Coconut Cranberry Cookies
Yields approximately 36 cookies

2 cups all-purpose flour
1/2 teaspoon salt (optional)
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon vanilla extract
3 tablespoons skim milk
2 large eggs
1/2 pound (2 sticks) light butter, room temperature
1 cup brown sugar, packed
1/2 cup granulated sugar
3 cups old-fashioned oats
1 1/2 cups dried cranberries
1/2 cup sweetned flaked coconut
1 cup white chocolate chips

1. In a medium bowl, whisk together the flour, salt, cinnamon, baking powder and baking soda.  Set aside
2. In a small bowl, whisk together the vanilla, milk and eggs.  Set aside.
3. Using a hand mixer or a stand mixer, in a separate bowl, on medium speed, beat butter and both sugar until light and fluffy.  Reduce speed to low and add in milk mixture – beat well.  Add the flour mixture and beat until just combined.
4. Stir in the oats, cranberries, coconut and white chocolate chips. 
5. Place dough in refrigerator until firm (at least 2 hours to overnight).
6. Preheat oven to 350 degrees.  Line baking sheets with parchment paper, and set aside.
7. Shape 2 tablespoons of dough into a ball and place on parchment-lined baking sheet.  Repeat with remaining dough, placing 3 inches apart.  Press with the bottom of a glass (covered with parchment or waxed paper) to flatten dough. 
8. Bake until golden but still soft in the middle, 15-18 minutes.  Remove from oven and move to a wire rack to cool completely.  

Adapted from Martha Stewart