Oatmeal Coconut Raisin Cookies (VIDEO)

These oatmeal coconut raisin cookies are so soft and chewy with toasted coconut flakes and raisins. They just melt in your mouth, they are so good!

My husband and I host youth Bible studies on Monday nights. I usually make the youth something to snack on and then the ladies take turns bringing in desserts for fellowship and tea. Last week, one of them brought in oatmeal cookies with coconuts and they were soo amazing, I couldn’t help myself and have too many to count. The combination of oatmeal with coconut was surprisingly extremely delicious. Of course the next day I got to recreate the recipe because that’s what bloggers do. (Or that’s what I do when trying new recipes. Usually, when I try something new while out and about, I cannot wait to try and recreate it at home and pay a fraction of the price for a homemade version, true story). So the first batch I baked was okay but too hard for my taste. I truly think the best kind of cookie is one that is chewy and soft when bitten into. The second batch I made I tried toasting the coconut flakes and loved them toasted but the cookies were still a little too sweet. The third batch was BOMB delicious!! We couldn’t get enough of them. My kiddos don’t really care for raisins but they didn’t even notice them in the cookies. So, my friends, I am pretty excited to share this recipe with you. It’s a labor of hard work – for you (and myself and my family, of course!). 🙂

I love baking cooking like these because they aren’t messy and they aren’t too sweet either to enjoy. They are a perfect blend for that sweet craving you may have.

If you enjoy coconut flakes in recipes, you will love the Chocolate Chip Coconut Cake Bars or the Layered Cake with Almonds and Coconut.

Ingredients:

1 1/3 cup flour, sifted

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

1 stick butter, room temp

1/2 cup brown sugar, lightly packed

1/2 cup granulated sugar

2 eggs

1/2 cup coconut flakes, toasted

3/4 cup raisins, lightly packed

2 cups Old-fashioned oatmeal

Makes: 24 cookies

Directions:

Preheat oven to 355°F.

Lay out coconut flakes onto a baking sheet, bake 5-7 minutes, or until coconut flakes begin to take on a golden color.

Line a rimmed baking sheet with parchment paper. Set aside.

In a bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside.

In a large bowl beat butter and sugar (brown and granulated sugar) until creamy, then beat in one egg at a time. Add the mixture from flour bowl and mix until combined. Add coconut flakes, raisins and oatmeal. With a spatula or wooden spoon, mix until everything is incorporated.

Drop dough by heaping tablespoonfuls onto baking sheet. Bake 9-10 minutes for a chewy cookie and 11-13 minutes for a crunchier cookie.

Store tightly covered.

5 from 2 votes

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Soft Oatmeal Coconut Raisin Cookies

Prep Time

15 mins

Cook Time

9 mins

Total Time

24 mins

 

The softest and most delicious cookies you will try. Oatmeal with toasted coconut flakes and raisins. Such a great combination. 

Servings: 24 cookies

Ingredients

• 1 1/3 cup flour, sifted
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1 stick butter, room temp
• 1/2 cup brown sugar, lightly packed
• 1/2 cup granulated sugar
• 2 eggs
• 1/2 cup coconut flakes, toasted
• 3/4 cup raisins, lightly packed
• 2 cups Old fashioned oatmeal

Instructions

1. Preheat oven to 355°F.
2. Lay out coconut on baking sheet, bake 5-7 minutes, or until coconut flakes begin to take on a golden color.
3. Line a rimmed baking sheet with parchment paper. Set aside.
4. In a bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside.
5. In a large bowl beat butter and sugar (brown and granulated sugar) until creamy, then beat in one egg at a time. Add mixture from flour bowl and mix until combined. Add coconut flakes, raisins and oatmeal. With a spatula or wooden spoon, mix until everything is incorporated.
6. Drop dough by heaping tablespoonfuls onto baking sheet.
7. Store tightly covered.

8. Bake 9-10 minutes for a chewy cookie, and 11-13 minutes for a  crunchier cookie.