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.
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.
- 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
- Preheat oven to 350 degrees F. In a medium bowl whisk flour, baking soda, and salt together.
- 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.
- 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.
- 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.
- 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.
Recipe adapted from Martha Stewart
- Prep Time: 30 mins
- Cook Time: 20 mins