Oatmeal Raisin Coconut Cookies
Old fashioned oatmeal raisin cookies with a little coconut for that extra chewiness. Just add milk.
- 1-1/2 cups all purpose flour
- 1 tsp. baking powder
- 3/4 cup butter at room temperature 1-1/2 sticks
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1/2 cup coconut flakes
- 3/4 cup raisins
- 2 cups rolled oats
Preheat oven to 375° F. Line 2 large baking sheets with parchment paper. In a medium sized bowl whisk together the flour and baking powder. Set aside.
Beat the butter and sugars together in a large bowl until creamy. Then beat the eggs in along with the vanilla extract.
Add the flour and mix in at low speed until well blended.
Mix in the coconut, raisins, and rolled oats with a spatula or large spoon.
Drop the cookie dough onto the baking sheets in 1 tbsp. balls about 2 inches apart. Bake in preheated oven 9 to 10 minutes, depending on how chewy you like your cookies.
When the cookies are finished baking, remove then from the oven, let cool a little then place them on a rack to finish cooling.
Serve these soft and chewy cookies warm or at room temperature, or you can freeze them for up to a month.
Did you know: Coconut grenades were a weapon used in World War 2 by the Japanese in which a coconut was filled with items most importantly a grenade, and then thrown at the enemy. One thing I can guarantee you, you won't bomb with this recipe.