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    You are in: Home / Recipes / Chewy Evil Oatmeal Raisin Coconut Cookies Recipe
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    Chewy Evil Oatmeal Raisin Coconut Cookies

    1/1 Photo of Chewy Evil Oatmeal Raisin Coconut Cookies

    Total Time:

    Prep Time:

    Cook Time:

    31 mins

    20 mins

    11 mins

    Chef Itchy Monkey's Note:

    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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    dozen c ...

    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      In a large bowl cream together butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs and vanilla until fluffy.
    3. 3
      Stir together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually beat into butter mixture. Stir in oats, raisins and coconut.
    4. 4
      Drop by tablespoonfuls onto parchment-covered baking sheets.
    5. 5
      Bake about 11-13 minutes until golden brown. Cool completely on wire rack.
    6. 6
      Store in airtight container to keep the cookies soft and chewy.

    Ratings & Reviews:

    • on May 07, 2012


      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.

      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.

      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.

      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.

      Thank you, Chef Itchy Monkey, for my new go-to oatmeal raisin cookie recipe. It's been a long time coming!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 31, 2014


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 10, 2014

      Lovely flavour with nice spiced kick. If you are using a fan forced oven, make sure you adjust! I think a few chocolate chips would be nice too!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Chewy Evil Oatmeal Raisin Coconut Cookies

    Serving Size: 1 (1284 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1072.9
    Calories from Fat 433
    Total Fat 48.2 g
    Saturated Fat 25.8 g
    Cholesterol 147.6 mg
    Sodium 820.9 mg
    Total Carbohydrate 152.1 g
    Dietary Fiber 9.1 g
    Sugars 86.1 g
    Protein 13.9 g

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