Coconut Oatmeal Raisin Cookies

"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."
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Barbell Bunny photo by Barbell Bunny
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by bethtuthill photo by bethtuthill
Ready In:
55mins
Ingredients:
10
Yields:
36 cookies

ingredients

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directions

  • 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.

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Reviews

  1. Wow is all I can say. Tired to freeze these to stop me eating them. Didn't work. They are good frozen too.
     
  2. Excellent recipe! I just finished making these to send off with my daughter and wish I had made more and I will! I made it exactly as the recipe said to and they turned out perfect! The coconut is a fabulous addition. They did spread some, but nothing major. It's just the type of cookie they are. If they spread too much try adding an additional 1/4 cup flour. Cookies also bake better on parchment paper. I used a medium cookie scoop and got 30 cookies--of course that's not counting the balls of cookie dough we had to eat. This is a keeper! Thank you for such a fabulous recipe! %u2665
     
  3. these are one of the best cookies i've ever made. i'm going to have to double the recipe the next time i make them which can't be soon enough! talk about gone in a heartbeat- i had to hide some for myself. hats off to you Carrie Ann. Sharona
     
  4. These were kind of a cookie-baking disaster. I just didn't think they would spread that much. I got about 24 cookies out of this recipe but I didn't see that this recipe was for 36 cookies. I omitted 1/2 c of white sugar because my coconut I used was sweetened. I also added a tsp of vanilla, but other than that I used the recipe as written. These cookies really did spread out even though I gave them about an inch of space between each cookie. The end product was one giant fused together cookie. The cookies had a great chewy texture. They did end up being too sweet for me though. I couldn't really taste the coconut either but it added a nice chew along with the oatmeal. I would bake these again with some adaptation.
     
  5. This is a great cookie, although it did spread a lot. I'll definitely make it again, but I'll probably only use 1 cup of raisins.
     
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Tweaks

  1. I used whole-wheat flour and added chopped pecans; so yummy!
     
  2. The only thing I changed- I added walnuts and used dried cranberries in place of the raisins. Great cookie. Thanks!
     
  3. These were the best cookies. I make them often for my husband and grandkids. I've tweeted the recipe a little and added MORE raisins because my family loves them and less sugar but they're amazing.
     
  4. I reduced the sugar to 1/2 cup white and 1/2 cup brown and they were plenty sweet. Swapped the white flour for wholemeal spelt too, which made them a little nutty.
     
  5. substituted chocolate chips for raisins
     

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