Oatmeal Coconut Raisin Cookies

After all fancy holiday cooking and baking, and overindulging (pigging-out is actually the word), I crave simple things. These are as good as it gets. Freshly baked, they have a great texture – crispy outside and chewy interior. The following day the crispiness, unfortunately, is gone, but the flavor gets even better, so I think it makes a perfect sense to bake as many of them.

The recipe is from Alice Medrich’s Cookie book.

Makes about 7 dozen

Ingredients:

  • 2 cups rolled oats
  • ¼ cup water
  • 1¼ cups all-purpose flour
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp freshly ground nutmeg
  • ½ pound (2 sticks) unsalted butter
  • ¾ cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 tsp pure vanilla extract
  • ½ tsp salt
  • 1 large egg
  • ¾ cup unsweetened dried shredded coconut or 1 cup walnuts, chopped
  • 1 cup raisins

Preparation:

Place the oats in a small bowl and sprinkle with the water. Combine the flour, baking soda, cinnamon, and nutmeg in a medium bowl and mix together thoroughly with a whisk or fork.

Cut the butter into chunks and melt in a large saucepan over medium heat. Remove from the heat and stir in the sugars, vanilla, and salt. Add the egg and stir briskly. Stir in the flour mixture just until all of the dry ingredients are moistened. Stir in the coconut or walnuts, raisins, and oats. Let the dough stand for at least 1 but preferably 2 hours (better still) cover and refrigerate overnight.

Center the oven rack and preheat the oven to 350F. Line several cookie sheets with foil, dull side up. Don’t grease the foil.

Using a small ice-cream scoop, measure out equal portions of dough and place them about 2 inches apart on the lined cookie sheets. Bake in batches for 10 to 12 minutes until the cookies are golden brown on top. Set the sheets or just the foil liners with the cookies on cooling racks to cool. Use a metal spatula to remove the cookies. Cool completely before storing and stacking. Can be kept in an airtight container for several days.

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15 Responses to “Oatmeal Coconut Raisin Cookies”

  1. Addictive little cookies!

    Cheers,

    Rosa

  2. I am totally craving simple things right now too. These sound so yummy!

  3. oh sounds great, but I would have to replace the raisins with chocolate chips, totally ruining what sounds like a healthy cookie. Yum!

  4. I gave away the last of my Christmas baking that was sitting in the freezer and then went and made a batch of good old chocolate chip cookies. These oatmeal coconut raisin cookies of yours look wonderful!

  5. All my favorite ingredients in one amazing cookie!

  6. I just love a wonderful oatmeal cookie, but never have I tried adding coconut to the recipe before. I have to try this. Wonderful post

  7. I agree, simple things are the best after all of the holiday craziness!

  8. So yummy, thanks Vera, just baked it today

  9. Thank you very much for the lovely comments! Greatly appreciate it!

    Ева, я очень рада, что печенюшки понравились! Ты еще печешь?! :)

  10. JUST MADE THESE THEY TASTE LOVELY! only problem the tin fool got to hot and burnt a few of the cookies think temperature was too hot on recipe!? thanks anyway Vera there delicious and were going to make the brioche loaf soon possibly some of the bread and other dishes all looks yummy. thanks

  11. Tils, I’m glad you liked them, too bad some cookies were burnt though. Are you sure your oven is calibrated well? I’m pretty sure the stated baking temperature is right for these cookies.

  12. I found this to be a weird combination, but as a true blue baker, I had to try them. They were amazing! Thanks for the recipe! This site is awesome!

  13. Vera, These are fantastic cookies!!!!!!

    I’ve made them several times already. And each time they come slightly different but always excellent. Every person who’s tried them, loves them!
    Here are a couple of alterations I’ve tried:
    1. Dark brown sugar instead of light.
    2. raw sugar instead of regular and only 1/4 cup.
    3. A cup of dried cranberries and carob chips instead of raisins. The cranberries add a bit of a tang; the carob chips melt and just add to the general flavor.

    As far as technique goes, I prefer to shape and put them on the prepared baking sheets as soon as the batter is ready, the night before I need them and put them in the fridge. Then on the day of baking, all I have to do is put them in the oven. Also, I tried both, foil and parchment paper and prefer parchment because they spread just a little more then, creating a perfect cookie: chewy and soft in the thick middle and crispy toward the thin edge.

    Вера, спасибо за этот замечательный рецепт! Я спецально написала отзыв по-английски, чтобы больше людей могли прочитать.

  14. I will most definitely be making these sometime!

  15. You had me at oatmeal and raisin :)

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