Recipe by Chef Itchy Monkey
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.
Top Review by Miss Plumcake
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!
- 177.44 ml butter, softened
- 59.14 ml shortening
- 177.44 ml white sugar
- 177.44 ml brown sugar
- 2 eggs
- 4.92 ml vanilla extract
- 295.73 ml flour
- 4.92 ml baking soda
- 9.85 ml ground cinnamon
- 1.23 ml ground nutmeg
- 1.23 ml ground cloves
- 2.46 ml salt
- 709.77 ml rolled oats
- 236.59 ml raisins
- 236.59 ml coconut flakes
Directions See How It's Made
- 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.