Double Chocolate Cranberry Oat Cookies

Double Chocolate Cranberry Oat Cookies

Made  times
Occasional Cooker 87

Dark Chocolate, White Chocolate, Dried Cranberries, toasted coconut and pecans, combine with old fashioned oats to make a delicious cookie.

Modified from: Wyoming Cowboy Cookies

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Serving size has been adjusted!

Original recipe yields 36 servings



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  1. Place coconut and pecans on a 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 6 to 8 minutes or until toasted, stirring every 2 minutes. Set aside to cool.
  2. In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat well. Combine the flour, baking soda and salt Add to creamed mixture; beat well. Stir in the oats, white and dark chocolate chips, dried cranberries and toasted coconut and pecans.
  3. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350 degrees F for about 10-12 minutes or until browned. Remove to wire racks to cool.


Yum!!! This delicious oatmeal, chocolate chip, toasted coconut and pecan cookie recipe is a winner. The toasted coconuts and pecans give it a wonderful nutty flavor. I followed the recipe with...