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.