Description
A sweet and salty oatmeal cookie loaded with shredded coconut, cashews and white chocolate chips.
Ingredients
- 1 cup (226g) unsalted butter
- 1 cup (190g) granulated sugar
- ½ cup (110g) light brown sugar
- 2 large eggs
- 2 teaspoons (10ml) coconut extract
- 2 teaspoons (10ml) pure vanilla extract
- 2 ½ cups (350g) all-purpose flour
- 1 teaspoon (5g) salt
- 1 teaspoon (4g) baking soda
- 1 ½ cup (120g) rolled oats
- 1 cup (75g) sweetened shredded coconut
- 1 cup (180g) white chocolate chips
- 1 ½ cup (167g) cashews, chopped
Instructions
- Preheat oven to 350°F.
- Soften butter in the microwave for 10-15 seconds. Combine softened butter with brown sugar and granulated sugar. Beat on medium speed until well combined; 2-3 minutes.
- Add eggs, coconut and vanilla extract. Beat until well incorporated.
- In a separate bowl, combine the dry ingredients and slowly add into batter, mixing on low speed until dough starts to form.
- Add shredded coconut, chopped cashews and white chocolate chips. Mix until incorporated.
- Using large cookie scoop, scoop the dough onto baking sheet, placing 2 inches apart. Bake for 15-18 minutes until cookies start to turn light brown. Remove from oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool.
Nutrition
- Serving Size: 1 cookie
- Calories: 192
- Sugar: 13g
- Sodium: 117g
- Fat: 9.9g
- Carbohydrates: 22.9g
- Fiber: 0g
- Protein: 2.9g
- Cholesterol: 25g