Coconut, Cherry, and Chocolate Oatmeal Cookies
- Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, cinnamon, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in flour just until combined. Stir in oats, coconut, chocolate, dried cherries, and walnuts (dough may be a little crumbly).
- Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake about 10 minutes or just until edges are set. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool completely.
From the Test Kitchen
Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
To toast whole or coarsely chopped nuts, spread them in a single layer in a shallow pan. Bake the nuts in a 350 degrees F oven for 5 to 10 minutes, shaking the pan once or twice.
Nutrition Facts (Coconut, Cherry, and Chocolate Oatmeal Cookies)
- Per serving:
- 94 kcal cal.,
- 4 g fat
- (2 g sat. fat,
- 1 g polyunsaturated fat,
- 1 g monounsatured fat),
- 10 mg chol.,
- 52 mg sodium,
- 14 g carb.,
- 1 g fiber,
- 8 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet