Oatmeal Raisin Cookies

I only make cookies MAYBE 3 times a year, however my sister gave me some extra brown sugar and shredded coconut that she had, and my first thought was: Oatmeal Raisin Cookies! I haven’t made them in years, and a lot of people I know like them, so it just made sense. This recipe makes great chewy cookies loaded with raisins. I did these three ways: standard oatmeal raisin, oatmeal coconut raisin, and oatmeal coconut chocolate (for my sister - she doesn't like raisins. Since she gave me the ingredients, I figured I should at least make something she would enjoy).

The recipe is really easy to follow and makes a fair amount of cookies. I, however, quadrupled the recipe ... twice (!). I had a lot of brown sugar and coconut, and have a very small kitchen with not a lot of storage, so I had to use it all at once. I was baking for about 3.5 hours in my tiny apartment oven, luckily I love baking so I didn't mind. Afterwards my counter was full of cookies! I gave Josh a massive plate to take to work, and then all of my family get the rest - they will be in cookies for weeks!

Also, I realise that the three cookies in the picture basically look the same, but they are one of each kind. Here is the recipe:

• 1/2 cup (1 stick or 4 ounces) butter, softened 
• 2/3 cup light brown sugar, packed 
• 1 egg 
• 1/2 teaspoon vanilla extract 
• 3/4 cup all-purpose flour 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon ground cinnamon 
• 1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods) 
• 1 1/2 cups rolled oats 
• 1/2 to 3/4 cup raisins

1. Preheat oven to 350°F (175°C).
2. In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. 
3. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. 
4. Stir this into the butter/sugar mixture. Stir in the oats and raisins.
5. Roll a heaped teaspoon full of dough into a ball and place on a parchment-lined baking sheet about 2 inches apart. 
6. Flatten the balls slightly with your hand. 
7. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven; I actually increased my oven temperature to 375°F and baked them for 10 min), taking them out when golden at the edges but still a little undercooked-looking on top. 
8. Let them sit for five minutes before transferring them to a rack to cool.

Oatmeal Coconut Raisin Cookie tip: add ½ to ¾ cup of coconut to the recipe.

Oatmeal Coconut Chocolate cookie tip: chop 4 oz of semi-sweet chocolate (or just use chocolate chips) and add ½ to ¾ cup of coconut to the recipe.

- Meghan