* Estimated based on similar recipes. Your results may vary.
Ingredients
1½ cups (190g) all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
3 cups (240g) old-fashioned rolled oats
1 cup (230g) unsalted butter, softened
1 cup (200g) packed light or dark brown sugar
¼ cup (50g) granulated sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
1 tbsp molasses (optional)
½ cup (90g) white chocolate chips
½ cup (60g) dried cranberries
½ cup (40g) sweetened shredded coconut
½ cup (64g) chopped pecans
Recipe
Whisk flour, baking soda, cinnamon, salt, and oats together. Set aside.
Cream butter, brown sugar, and granulated sugar on medium speed until smooth, about 2 minutes. Add eggs and beat on high 1 minute. Add vanilla and molasses; mix well.
Add dry ingredients to wet on low speed until combined. On low speed, mix in white chocolate, cranberries, coconut, and pecans. Dough will be thick and sticky. Chill at least 1 hour.
Preheat oven to 350°F. Line two baking sheets with parchment. Roll dough into 1.5-tbsp balls and place 2 inches apart.
Bake 10–11 minutes until very lightly browned on the sides. Cool on sheets 5 minutes before transferring to a rack. Press extra chips into warm tops if desired.
