Total Time
30mins
Prep 20 mins
Cook 10 mins

My family loves these cookies. I have had the recipe for years and do not remember who gave it to me or where I got it from but this is the only oatmeal raisin cookie recipe I use.

Ingredients Nutrition

Directions

  1. Cream Crisco/butter; add sugars gradually.
  2. Beat in eggs, alternating with vanilla.
  3. Combine flour, baking soda and salt.
  4. Gradually add to cream mixture.
  5. Add oats, raisins and coconut.
  6. Grease pan: drop by spoonful.
  7. Bake at 325°F for 10 minutes.
Most Helpful

4 5

Good cookies albeit that they were a little too soft for our liking, would have preferred a crispier cookie. As another reviewer mentioned I cut down on the sugar using 1/2 cup of each and upped the coconut and raisins to scant one cup each.
The cookies spread just a little and I used a full tablespoon as measurement. Since Crisco is practically non-existent here I used only margarine.
The cookies baked for 12 minutes and I got 47 out of the batch.
Thanks for posting.

4 5

Very good...the coconut added a nice unexpected flavor to the cookies!

4 5

Good cookies! Very easy to whip together. The recipe seemed too sweet, so I reduced the sugars to 1/2 cup each, increased raisins to 3/4 cup and reduced the coconut to 1/4 cup. ( I also used 1/2 butter and 1/2 Crisco.) The texture was really wonderful--chewy, not doughy. Thank you so much for sharing!