Ingredients

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

3 cups (255g) old-fashioned whole rolled oats

1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature

1 cup (200g) packed light or dark brown sugar

1/4 cup (50g) granulated sugar

2 large eggs, room temperature

2 teaspoons pure vanilla extract

1 Tablespoon (15ml) unsulphured or dark molasses (optional; avoid blackstrap)

1/2 cup white chocolate chips (90g)

1/2 cup dried cranberries (60g)

1/2 cup sweetened shredded coconut (40g)

1/2 cup chopped pecans (64g)

Instructions

Step 1: Whisk together the flour, baking soda, cinnamon, salt, and oats in a large bowl. Set aside.

Step 2: Using a hand mixer or stand mixer with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until smooth, about 2 minutes.

Step 3: Add the eggs and beat on high until combined, about 1 minute. Scrape down the bowl as needed. Mix in the vanilla extract and molasses (if using) on high until fully incorporated.

Step 4: Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. With the mixer running low, add the white chocolate chips, dried cranberries, coconut, and pecans.

Step 5: Chill the dough in the refrigerator for 1 hour, or up to 2-3 days. If chilled longer than a few hours, let it sit at room temperature for 30 minutes before baking to soften.

Step 6: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats.

Step 7: Scoop about 1.5 tablespoons of dough per cookie and place balls 2 inches apart on the baking sheets.

Step 8: Bake for 10-11 minutes until the edges are lightly browned and centers look soft.

Step 9: Remove from oven and let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. For an extra touch, press a few white chocolate chips into the warm cookies’ tops.

Tips & Variations

Use an ice cream scoop or cookie scoop for uniform cookie sizes to ensure even baking.

Substitute pecans with walnuts or almonds if preferred.

For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.

If you prefer less sweetness, reduce the granulated sugar to 2 tablespoons.

Allowing the dough to rest overnight in the fridge enhances the flavors significantly.

FAQs

Can I skip the molasses in this recipe?

Yes, molasses is optional and adds a subtle depth of flavor. Omitting it won’t affect the cookies’ texture significantly.

Why do I need to chill the dough before baking?

Chilling the dough firms it up, making it easier to handle and helping the cookies maintain their shape while baking. It also improves flavor development.