It’s always a good time when my brother brings his cute family down for a visit. In the evenings, we usually gather around the kitchen counter, eat dinner and I make some sort of treat. The first night it was Tried and True Chocolate Chip Cookies. The second night, I was about to make the Salted Caramel version, but my niece Kaiden said her favorite cookie was an oatmeal raisin. Funny, but lots of kids are not fans of oatmeal raisin cookies! I was happy to oblige and come up with this recipe for Coconut Raisin Oatmeal Chewies. They are a little crispy, super chewy and made with a yummy blend of golden raisins, coconut and oats.
They were a hit. The cookies that didn’t get eaten up that evening turned into breakfast cookies early the next day 🙂
|The flowers on Temple Square this time of year are absolutely breathtaking!
Coconut Raisin Oatmeal Chewies
A Bountiful Kitchen
2 cups old-fashioned oats
1 1/2 cups flour
1/2 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla
3/4 to 1 cup raisins, I used golden
1/2 cup sweetened coconut flakes
Preheat oven to 375°F or if using convection, 350 degrees. Lightly grease cookie sheets or use parchment paper.
Beat together butter, brown sugar, and granulated sugar in a large bowl with an electric mixer until smooth. Add egg and vanilla and beat until combined well. Add all dry ingredients to the bowl (including coconut and raisins), and mix on low speed just until combined. Do not over mix.
Scoop cookies out onto a baking sheet. I used a 1 3/4 inch cookie scoop. Flatten slightly with palm of hand. Bake for about 8-10 minutes on convection or about 10-11 minutes if cooking at 375 regular bake. Remove from oven when cookies have flattened and a light crust has formed. Let cool completely.
Yield about 24-30 cookies.