Get ready to transform your kitchen into a bakery of dreams with these irresistible Oatmeal Raisin Coconut Cookies that promise to be the most addictive treat you've ever tasted! Imagine biting into a perfectly balanced cookie that combines the hearty texture of rolled oats, the sweet chewiness of raisins, and the tropical crunch of coconut - all wrapped up in a golden-brown, buttery package that will have everyone begging for your secret recipe.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 36 cookies
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 3 cups rolled oats
- 1 cup raisins
- 1 cup shredded coconut
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar using an electric mixer. Beat until the mixture is light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, mixing thoroughly after each addition. Stir in the vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the rolled oats, raisins, and shredded coconut using a spatula, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted - this is crucial for achieving that perfect cookie texture.
- Don't skip creaming the butter and sugar thoroughly - this step creates air pockets that make your cookies light and tender.
- Use room temperature eggs to help them incorporate more evenly into the dough.
- Be careful not to overmix the dough once you add the flour - this can lead to tough cookies.
- For extra flavor, consider toasting the coconut before adding it to the dough.
- Use a cookie scoop for uniform cookie sizes, which ensures even baking.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For maximum freshness, store in an airtight container and enjoy within 5 days.
- Pro tip: These cookies freeze beautifully - make a double batch and save some for later!
- For a gourmet touch, sprinkle a little sea salt on top of the cookies just before baking.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 19g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 25mg
