Ingredients
1½cupsall purpose flour,spoon & leveled
1tspbaking soda
1tspground cinnamon
½tspsalt
3cupsold fashioned rolled oats
1cupunsalted butter,(230 g), softened to room temperature
1cupbrown sugar,light or dark, packed
¼cupgranulated sugar
2large eggs,room temperature
2tsppure vanilla extract
1tbspmolasses,optional
½cupwhite chocolate chips
½cupcranberries,dried
½cupcoconut,sweetened shredded
½cuppecans,chopped
Preparation
Whisk the flour, baking soda, cinnamon, salt, and oats together. Set aside.
Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar together on medium speed until smooth, for about 2 minutes.
Add the eggs and beat on high until combined for about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined.
Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the white chocolate, dried cranberries, coconut, and pecans.
Chill the dough for 1 hour in the refrigerator. If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread.
Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll balls of dough and place 2 inches apart on the baking sheets. Bake for 10 to 11 minutes until very lightly browned on the sides.
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
