Prep 10 mins
Cook 45 mins
I fill my cookie jar frequently with these delicious cookies. They're a perfect treat for an afternoon cup of coffee or to tuck into a loved one's lunch. If you don't care for raisins, these cookies are equally good without them.
- Cream butter and sugars together until light.
- Add egg and mix well.
- Mix together flour, oats, coconut, baking powder and baking soda.
- Add to butter-sugar mixture and mix well.
- Stir in raisins.
- Drop by spoonfuls onto lightly greased cookie sheets.
- Flatten slightly with a fork.
- Bake at 350° for 12-15 minutes or until light golden.
This is a wonderful cookie and believe me they didn't last long. Very easy to make and delicious to eat. Thanks for a great recipe, Carrie Ann. I'm so glad I found this. :-)rn
Considering all of my changes and lightened ingredients, I thought these were pretty good. I was hoping for a more chewy oatmeal cookie, but this wasn't what I got. Overall, the flavor was good, and my alterations made them less guilty. My attempt resulted in a somewhat dry but nutty flavored cookie with little bursts of fruit. I tried to make them less carb'y by making the following changes: I used 1/2 cup stevia and 1/4 cup sugar, 1/2 cup unbleached flour and 1/2 cup coconut flour (this is probably why mine came out kind of dry but also why I probably didn't encounter the spreading issue as mentioned by other reviewers), 1/2 cup unsalted butter and 1/4 cup natural peanut butter (which may have also contributed to the dryness), 1/2 cup raisins and 1/2 cup reduced sugar Craisins (which I had previously soaked in water in hopes of removing any other sugars), and added 1/2 teaspoon vanilla, 1/4 teaspoon cinnamon, and <1/4 teaspoon salt.
Holey moley this was amazing! I experimented quite liberally with the formula, and feel free to discard my faulty methodology. For starters I soaked 1 cup raisins + 1/2 cup cranberries in mango juice + maple syrup, didn't like it, then I drained off the juice and soaked them in vanilla soy milk instead. My brown sugar was a write-off, so I used 1 cup white sugar + 1.5 tbsp molasses + 1/4 cup honey plus the butter. Added the recommended amounts of dry ingredients, yet when I mixed in the somewhat drained raisin/cranberry mixture it became too runny. Added another 1/2 cup of flour, and the cookies all melted together yet they tasted AMAZING! Added more flour and oats to subsequent batches, and they were firmer and the taste was still absolutely incredible. I can't believe I baked something so delicious. Thank you for this recipe!