Chewy Evil Oatmeal Raisin Coconut Cookies

"I adapted this recipe from several different ones, to come up with the perfect oatmeal rasin cookie. The coconut helps keep the cookies chewy and adds nice flavor."
 
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photo by Chef Itchy Monkey photo by Chef Itchy Monkey
photo by Chef Itchy Monkey
photo by aboothby65 photo by aboothby65
Ready In:
31mins
Ingredients:
15
Yields:
5-6 dozen cookies
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ingredients

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directions

  • Preheat oven to 350 degrees F.
  • In a large bowl cream together butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs and vanilla until fluffy.
  • Stir together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually beat into butter mixture. Stir in oats, raisins and coconut.
  • Drop by tablespoonfuls onto parchment-covered baking sheets.
  • Bake about 11-13 minutes until golden brown. Cool completely on wire rack.
  • Store in airtight container to keep the cookies soft and chewy.

Questions & Replies

  1. Hi, I'm wondering if this recipe calls for sweetened coconut flakes or unsweetened? I'm assuming sweetened, but I just want to be sure.
     
  2. Can you use coconut oil instead of shortening in this recipe?
     
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Reviews

  1. These are about as close to the platonic ideal of an oatmeal raisin cookie as I can ever hope to find; crispy on the edges with chewy but not doughy centers, a real find after years of flaccid overly sweet failures.<br/><br/>I plumped the raisins in hot brandy and used dessicated coconut instead of flaked to make up the moisture difference (I didn't adjust the flour). Also, because I live in Mexico where the standard granulated sugar is actually light brown instead of the super-refined white we get in the states, I used a cup and a half of that, omitting the brown sugar, and called it good.<br/><br/>I let the dough rest for a few hours to develop the gluten for extra chewiness, then rolled and flattened them using the bottom of a glass. They didn't spread much and took about 12 minutes to bake on a greased (seriously, don't forget the grease) cookie sheet. <br/><br/>If there's one criticism, it's they're a *teensy* bit eggy, but eggs here tend to be a lot more intensely flavored than their US grocery store counterparts, so if you're using strong-flavored eggs from a local farm, you might want to omit one yolk.<br/><br/>Thank you, Chef Itchy Monkey, for my new go-to oatmeal raisin cookie recipe. It's been a long time coming!
     
  2. Made as written. Delicious!
     
    • Review photo by aboothby65
  3. These are delicious!! I halved the recipe. The only problem with that was having to add 1, and I think 1/4 of an egg! I added 2 Tbls. of applesauce to make up the the extra egg amount. I also added 1/2 cup of chopped pecans, otherwise stayed true to the recipe, yummy!!
     
  4. Worthy of more than a five-star rating will permit! I don't even like oatmeal raisin cookies but these were outstanding. Made them for my husband and wound up eating several myself.
     
  5. These are clearly the best cookies I make. I've had to mess around with the cooking time since I live at 7,500 feet. I find that I must cook for a minimum of 16 to 18 minutes. Still I manage to keep them moist and chewy. They are better if the rest overnight. Before the next day they can fall apart on me. I'm sure there's a secret, but I don't know it.
     
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Tweaks

  1. I subbed in the following (only because I didn't have all the stuff at hand)--1 cup total of butter instead of 3/4 c butter and 1/4 c shortening, whole wheat flour in place of white, and coconut sugar for the white sugar.
     
  2. These are about as close to the platonic ideal of an oatmeal raisin cookie as I can ever hope to find; crispy on the edges with chewy but not doughy centers, a real find after years of flaccid overly sweet failures.<br/><br/>I plumped the raisins in hot brandy and used dessicated coconut instead of flaked to make up the moisture difference (I didn't adjust the flour). Also, because I live in Mexico where the standard granulated sugar is actually light brown instead of the super-refined white we get in the states, I used a cup and a half of that, omitting the brown sugar, and called it good.<br/><br/>I let the dough rest for a few hours to develop the gluten for extra chewiness, then rolled and flattened them using the bottom of a glass. They didn't spread much and took about 12 minutes to bake on a greased (seriously, don't forget the grease) cookie sheet. <br/><br/>If there's one criticism, it's they're a *teensy* bit eggy, but eggs here tend to be a lot more intensely flavored than their US grocery store counterparts, so if you're using strong-flavored eggs from a local farm, you might want to omit one yolk.<br/><br/>Thank you, Chef Itchy Monkey, for my new go-to oatmeal raisin cookie recipe. It's been a long time coming!
     
  3. These are absolutely delicious! I HATE raisins, and the cookie itself is so good, I even enjoy the raisins. I can't wait to substitute chocolate chips for the raisins. Everyone who ate one of these cookies LOVED them - lots of compliments! Thanks for this classic recipe.
     

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