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Cookies | April 14, 2015

Coconut Raisin Oatmeal Chewies

Coconut Raisin Oatmeal Chewies
Coconut Raisin Oatmeal Chewies

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 crispy on the outside, chewy inside and filled with golden raisins and delicious coconut.

Coconut Raisin Oatmeal Chewies
Coconut Raisin Oatmeal Chewies

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

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


  1. Preheat oven to 375°F or if using convection, 350 degrees. Lightly grease cookie sheets or use parchment paper.
  2. 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.
  3. 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.

Recipe Notes

-Makes 24-30 cookies

2 thoughts on “Coconut Raisin Oatmeal Chewies

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  1. Si, I made these cookies this week and they were delicious. You are my go to site.
    I have a blog request. Could we have an "ask the cook a question" segment? Here are a couple of mine–How important is unsalted butter? If using salted butter, should the salt quantity be lowered? What are some of your favorite kitchen tools? Thanks!

    1. Peggy,
      Sorry I missed this comment LAST YEAR! haha. Yes, email or call me any time. And the unsalted butter…butter varies depending on where you purchase, batch, etc. I like unsalted best, because I know how much salt is going into the recipe. I like to use either Sea Salt or Kosher Salt, the flakes are usually bigger and have less of a chemical taste as opposed to Iodized table salt. If the recipe calls for butter and no clarification as to unsalted or regular (salted) butter, I would add salt sparingly and taste. In my opinion, there is not a huge amount of salt in butter, so you will still need to salt recipes, but maybe a tad less in a recipe that calls specifically for unsalted butter. And the kitchen tools? Go to my SHOP page, I’ve listed many of my favorites there for purchase! hugs <3