Oatmeal Raisin Coconut Cookies

Oatmeal Raisin Coconut Cookies

Before my mom took an early retirement, she would bring home the most amazing cookies from work.  Whether peanut butter, ginger, chocolate chip (before I developed an allergy), or oatmeal, they were huge, buttery, soft, and absolutely delicious.  I haven’t had one in years, but I still think about them often and wish I had another one to eat.  Since I can’t have one of those cookies, I have been working to replicate them.  As for the oatmeal, these cookies are about as close as I’ve come, and while I’d still like to get a little closer, they were fantastic.

Sometimes I think I just like the idea of oatmeal cookies.  Many I’ve made or bought just don’t live up to the flavor and texture I imagine in my head, but these really do.  They were crunchy on the outside and really soft and chewy on the inside.  I might bake them a little less the next time, but it wouldn’t be necessary.  My favorite part was the super soft, barely under baked center, but bake them according to your preference.  The ratio of oatmeal to other ingredients is a good one too.  Many oatmeal cookies have too much oatmeal in them, making the texture too dry.  The raisins were plump and juicy, and the coconut itself was undetectable.

Me Making Oatmeal Cookies Oatmeal Batter

The flavor and smell of these cookies is definitely upped by the coconut, but they don’t taste like coconut.  In fact, the coconut makes them taste more like I think an oatmeal cookie should (which leave me wondering if coconut has been hiding in the best oatmeal cookies all along).  So, even if you don’t think you’re a fan of coconut, don’t turn away from these cookies or leave it out; give it a try, the coconut is what makes these cookies delicious.  Coconut is also one of those tough to find ingredients, at least high quality coconut.  I really like Bob’s Red Mill Shredded Unsweetened Coconut.  All of their products are really awesome and this particular one is perfect for this recipe.  When I opened the bag of coconut, the smell wafted through the whole room.  Just remember to store the opened bag in the refrigerator to keep it fresh.  Since the coconut is unsweetened, I increased the amount of brown sugar slightly.  I also used Quaker Old Fashioned Oats and Sun-Maid raisins, which came in a nice carton.

I’m still going to keep trying to replicate those mystical work cookies, but until then, I’m more than happy with these, and I know you will be too.

Oatmeal Cookie

4.0 from 1 reviews
Oatmeal Raisin Coconut Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 14
 
Ingredients
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup packed light brown sugar
  • ¾ cup granulated sugar
  • 2 large eggs (pasteurized if you like)
  • 1 ½ teaspoons pure vanilla extract
  • 2 ½ cups rolled oats
  • 2 cups raisins
  • 1 cup shredded unsweetened coconut
Instructions
  1. Preheat oven to 350 degrees F. In a medium bowl whisk flour, baking soda, and salt together.
  2. In a large bowl, use an electric mixer to cream butter and sugars until light and fluffy. Beat in eggs and vanilla until fully incorporated. Add flour mixture to butter mixture, beating only until just combined. Add the oats, raisins, and coconuts; stir them in using a spatula or wooden spoon to avoid breaking the ingredients up too much.
  3. Using a regular sized ice cream scoop, scoop dough onto baking sheets lined with parchment paper. Put 7 cookies on each sheet, with 3 rows of 2 and 1 placed at the bottom of the sheet in the middle.
  4. Bake cookies until they have spread, are golden brown around the edges, and a still very soft to the touch, about 20 minutes, rotating halfway through if necessary. Do not panic if the cookies are still tall mounds at the halfway point, they will even out by the end of the baking process. Cool completely on pans.
  5. Cookies can be stored at room temperature for up to 3 days or frozen, wrapped in parchment paper and foil, placed in a zipper bag for up to 4 months. Thaw at room temperature for a couple of hours.
Notes
Recipe adapted from Martha Stewart

 

 

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Comments

  1. Arturo Spaccarotelli says:

    As a very gracious token of appreciation, I had the pleasure of sampling one these cookies and have to say they hold quite true to their creator’s description, light, crispy, and flavorful. Mind you this endorsement comes from one whose confectionery likes are limited, at best, to the basics, sugar and chocolate chip. Truth be told, I find it offensive that anyone would dare to pollute such a staple of decadence with anything resembling a healthier alternative. I want my cookies seeped in butter, eggs, and brown, powdered, and granulated sugar that’s it. The thought of eating anything, let alone a cookie, that has the contents of a hippie’s fanny-pack in it is very foreign to me, however, a gift should always be respected and as such I set aside my prejudices and indulged in what turned out to be a very tasty treat. Now I am not saying I had an epiphany on the essence of what constitutes a cookie, I am saying I will continue to trust the person that can turn oats, raisins, and coconuts into a formidable after-meal pastry that I would actually eat; one that can truly hold its own against the two giants in the genre by beloved sugar and chocolate chip.

  2. These would be something I would love. Three of my favorite ingredients….

  3. Jackie Jay says:

    Thank you so very much for sharing these with us, they were fantastic!!

  4. D Martin says:

    I too had an opportunity to enjoy these lovely cookies. They were wonderful, a true dieters nightmare. Congrats on the site keep up the good work. By the way, we will always be avaialbe for taste testing.

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