White Chocolate Cranberry Coconut Oatmeal cookies

When you have so many ingredients in one cookie, it would be prudent to call it something like The Ultimate Oatmeal Cookie or another such three-worded title. But these cookies are so good and each ingredient plays such a critical role in the greater whole, that I feel like the title should describe this cookie exactly. I made up this cookie on accident when I was cleaning the pantry and had a few almost-empty bags of things. It was so good that I have made them again, on purpose. And in case you too want to make them, here is the recipe.

Preheat oven to 350 degrees F (175 C).

In a large bowl, cream together:

1/2 cup butter

2/3 cup DARK brown sugar (or add a teaspoon of molasses to regular sugar)

1 egg

1 teaspoon vanilla extract

In a separate bowl, mix the dry ingredients together:

3/4 cup flour

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

1/4 teaspoon salt

Add the dry ingredients to the wet ones, being careful not to overmix. Then add the following:

1 1/2 cups rolled oats

3/4 cups cranberries

3/4 cups white chocolate chips

1/2 cup shredded coconut

Roll tablespoon sized balls on a cookie sheet and bake for 15 minutes, or until the edges are just getting brown. These cookies are dense and chewy and taste best when they are not overbaked. Makes 2 dozen smallish cookies. Double the recipe if you have kids or a hungry husband.