Chewy oatmeal raisin cookies have always been one of my weaknesses. A buttery cookie dough that is jam-packed with nutty oats and plump, juicy raisins is just delicious. That said, I don’t bake them as often as I should because I tend to get a lot of requests for chocolate cookies and chocolate chip cookies. I find that people forget how good a great oatmeal cookie can be if they go too long without having one. And that is a fantastic reason to soften some butter and bake up a batch ofÂ Chewy Coconut Oatmeal Raisin Cookies, whether it is for yourself or for friends and family.
The cookies are easy to make and have a tender, yet chewy texture. I like to make them a little on the large side so they’ll be more satisfying, but these aren’t the gigantic oatmeal cookies you’ll see from some chain cookie stores. They use both white and brown sugar, plenty of butter and a splash of vanilla extract. You could also add in a teaspoon of ground cinnamon for a little spice, but I prefer the oats and coconut to stand out on their own. I used quick cooking oatsÂ (not instant) in these cookies, which give the finished cookies a more uniform look than regular rolled oats. Rolled oats can also be used and they’ll still give you cookies with a great look and texture.
Adding shredded coconut into the cookie dough is what makes these chewy oatmeal cookies even chewier. Shredded coconut gives the cookies a good coconut flavor, but the toasty oats are still the star of the show in these cookies. They do, however, help keep the cookies moist and retain their chewy texture even several days after baking.Â You may need to adjust the baking time by a minute or two, depending on your oven and the exact size that you make your cookies. The cookies should be just lightly browned around the edges. If you prefer crunchy cookies, simply add an additional minute or two and bake the cookies until they are a darker golden color. Leftover cookies can be stored in an airtight container until they are all eaten up.
Chewy Coconut Oatmeal Raisin Cookies
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup butter, room temperature
1 cup sugar
1/2 cup brown sugar
2 large eggs, room temperature
1 1/2 tsp vanilla extract
2 cups quick cooking or rolled oats
1 cup shredded coconut, sweetened or unsweetened
1 cup raisins
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs, one at a time, followed by vanilla extract. Stir in flour mixture, followed by oats, shredded coconut and raisins. Mix until all ingredients are well-distributed and no streaks of dry ingredients remain.
Drop 2 tablespoon round balls (1-inch balls) of dough onto prepared baking sheets.
Bake for 13-16 minutes, until cookies are golden brown around the edges and light brown in the center. Allow to cool on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.
Makes about 3 1/2 dozen cookies.
How to Philosophize with CakeJune 3, 2014
Those look perfect! Love the addition of coconut, I’m sure they were delicious. I love slightly thin, slightly chewy cookies like this. 🙂
LindaJune 4, 2014
Nicole, I can’t wait to make these. Curios question…if I have fresh coconut available could that be used in this cookie since you said sweetened or non sweetened can be used. Or would fresh be too moist and make the cookies soggy? Thanks!
MedejaJune 4, 2014
I also like such cookies 🙂 I guess I will have to try making them 🙂
NicoleJune 4, 2014
Linda – You can use fresh, shredded coconut in this recipe and it will turn out. You can also toast your coconut for a deeper coconut flavor.
LindaJune 4, 2014
I like the toasting idea. I love toasting coconut. Always keep a bag around for “bling”. Thanks for the info, Nicole. And the great recipe!!
Lindsay PietroluongoJune 5, 2014
Definitely going to give these a shot – oatmeal & coconut are two of my favorite things!
Avra-Sha FaohlaJune 10, 2014
These turned out great! Thanks for the recipe.
RubyJune 20, 2014
Hi Nicole – do these cookies flatten once baked? Your picture shows them as having some nice height 🙂
NicoleJune 20, 2014
Ruby – They will flatten out to some degree, but the quantity of oatmeal and coconut in the dough keep the cookies plump. I prefer using quick cooking oatmeal, as I find it gives the cookies a little more body than regular rolled oats.
vandanaOctober 29, 2014
hi Nicole- can i use white sugar instead of brown sugar…..
NicoleOctober 30, 2014
Vandana – Yes, you can, but the cookies will likely be a bit more crisp and a bit less chewy because of it, so be careful not to overbake them. They’ll be delicious either way!
DrJakeDecember 7, 2014
I made um’ went over board on coconut, cranraisins, vanilla and cinnamon. This is a great cold rainy morning activity. Non the less in spite of my excesses, they turned out great. Thank you for the recipe.
lawandaJanuary 11, 2015
DELICIOUS!!!! I made some today off the chain 🙂
ariannaJanuary 14, 2015
I baked these tonight used 1/2 cup coconut ol and 1/4 cup butter instead of the 3/4 cup butter it calls for also chopped up my old fashioned oats in the chopper first. Made half with raison other half with chocolate chips. Perfection.
lawandaFebruary 23, 2015
I love these cookies they are the best. The only substitute I made was using whole wheat flour instead of white flour. Truly irresistible.
lawandaMarch 11, 2015
I made these again the only substitute I made was coconut oil for the butter