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
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth.
- In a separate bowl, whisk the flour, baking soda, cinnamon and salt together.
- Stir this into the butter/sugar mixture. Stir in the oats and raisins.
- Roll a heaped teaspoon full of dough into a ball and place on a parchment-lined baking sheet about 2 inches apart.
- Flatten the balls slightly with your hand.
- 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.
- 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.