Tom’s been begging me for oatmeal raisin cookies for weeks now. Well, maybe not begging, but hinting strongly. We’ve had a lot on the go lately of course and baking cookies wasn’t exactly on my radar but last weekend I decided some baking would soothe my sad soul a bit. Being in the kitchen does that for me. It gives me purpose, measuring and mixing and really, just feeding people in general.
I haven’t made oatmeal raisin cookies in years and my last batch was disappointing, to say the least. This was before I recognized that cookies continue to bake a bit after they come out of the oven and all of my cookies back then tended to be overdone and hard. Not helping my trepidation was the fact that my mother-in-law is the cookie queen and I was worried Tom would end up disappointed with my version. Seriously, every kind of cookie you could think of, she makes them the best.
I decided to take my favorite go-to cookie base and make some changes. I recently substituted coconut oil in chocolate chip cookies with great success and since Tom loves coconut I decided to try that here. I also added some shredded coconut to really take the flavor up a notch. These cookies were a total hit, far better than I ever could have hoped. The coconut oil keeps them from spreading as much as butter would but they are thick and chewy with slightly crispy edges. Loaded with texture from the raisins, oats and coconut, these are a new favorite of ours and I think you’ll like them too!
Coconut Oatmeal Raisin Cookies
Makes one dozen cookies
- ½ cup coconut oil, measured solid
- ½ cup brown sugar, packed
- ¼ cup white sugar
- 1 tsp. vanilla extract
- 1 egg
- 1 cup all-purpose flour
- ¼ tsp. salt
- ¼ tsp. baking soda
- ½ tsp. cinnamon
- ½ cup oats
- ½ cup unsweetened shredded coconut
- 1 cup raisins
Line a large cookie sheet with parchment or silicone liner.
Melt the coconut oil in a large mixing bowl in the microwave (or melt it on the stove and add it to a large bowl), then stir in the sugars until smooth. Chill mixture for ten minutes or so in the refrigerator until room temperature.
Once mixture is cooled, stir in the egg and vanilla. Then add the flour, salt, baking soda and cinnamon. Mix well until dough forms. It might seem a bit wet but this is normal. Stir in the oats, coconut and raisins, then drop large tablespoons of dough onto the prepared cookie sheet and roll into balls, flattening slightly into disks. Chill dough balls for at least 30 minutes.
When ready to bake, preheat oven to 325 degrees and bake cookies for 12-14 minutes. Let cool, then store in an airtight container.
Don’t chill the dough without scooping the cookies first unless you have time for it to warm back up. It gets really hard and you’ll have trouble scooping it after it’s cooled.
I like to flash freeze the cookie dough balls during the chilling stage and then store them in a freezer bag for cookie emergencies. Just bake the frozen dough balls for an extra minute!