All-purpose white flour 135g / 1 cup
Baking powder 4g / 1 tsp
Baking soda 4g / 1 tsp
Kosher salt 2g / 1/2 tsp
Cinnamon 1g / 1 tsp
Unsalted butter, at room temperature 113g / 8 Tbsp
Sugar 95g / 1/2 cup
Brown sugar 90g / 1/2 cup
Egg 50g / 1 each
Vanilla extract 5g / 1 tsp
Orange zest 1g / 1 tsp
Old-fashioned rolled oats 100g / 1 cup
Flaked unsweetened coconut 30g / 1/2 cup
Sunsweet® Plum Amazins 135g / 1 cup
Chocolate chunks 80g / 1/2 cup
Cranberries 70g / 1/2 cup
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. In a stand mixer fitted with a paddle attachment, cream together the butter and sugars on medium speed until slightly fluffy, about 1 minute. Add the egg, vanilla, and orange zest, mixing well between additions.
Reduce the mixer speed to low and add the flour mixture in three installments, stopping the mixer to scrape down the sides of the bowl in between additions. Fold in the oats, coconut, Plum Amazins, chocolate chunks, and cranberries.
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. Bake until the edges are brown and the tops are set, about 12 minutes. Repeat with remaining dough.
Formulation courtesy of Sunsweet