Ingredients
3/4 cup whole wheat flour
1 cup rolled oats
1/2 tsp. baking soda
1/4 tsp. cinnamon
1/4 tsp. salt
3/4 cup packed brown sugar
1/4 cup unsalted butter, room temperature
1 tsp. vanilla extract
1 egg
1 tbsp. light corn syrup
1/3 cup dark chocolate chips
1/3 cup dried cranberries
1/3 cup chopped, toasted pecans
2 tbsp. shredded coconut
Preparation
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl, whisk together dry ingredients (flour, oats, baking soda, cinnamon, and salt).
Using an electric hand mixer, in another bowl beat together sugar and butter until the mixture is creamy. Beat in vanilla, egg, and corn syrup.
With the mixer turned to low, beat the dry mixture into the wet mixture. Once combined, fold in chocolate chips, cranberries, nuts, and coconut.
Drop dough by tablespoons onto prepared baking sheets. These cookies tend to spread, so ensure you have enough room between each. Bake approximately 13 to 15 minutes, rotating your sheets at the halfway mark. Remove from over and allow to cool for a few minutes before transferring to cooling racks.
Enjoy!
