Prep 20 mins
Cook 11 mins
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.
- 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
- 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.
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!
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.
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!