Meet your new favorite cookie: Coconut Oatmeal Raisin Cookies. These delightful treats bring a tropical twist to the classic oatmeal raisin cookie with the addition of shredded coconut. Perfect for any occasion, they offer a chewy, satisfying bite that's hard to resist.
The star of the show is obviously the butter, which provides that rich, creamy backdrop and helps achieve a perfect cookie texture. Using a combination of light brown sugar and granulated sugar gives these cookies a perfect blend of sweetness and chewiness. Adding eggs gives structure and moisture, while a dash of vanilla extract rounds out the flavors beautifully.
The all-purpose flour acts as the base, and when combined with baking soda, it gives the cookies just the right amount of lift. A pinch of salt and ground cinnamon enhances all the flavors without overpowering them.
Old-fashioned oats are what make these cookies hearty and chewy. The raisins add a burst of natural sweetness and chewiness, while the shredded coconut introduces a tropical note that sets these cookies apart.
These cookies pair wonderfully with a cold glass of almond milk or your favorite tea. For an indulgent dessert, sandwich a scoop of vanilla ice cream between two cookies. You can also crumble them over yogurt or ice cream for a crunchy topping.
Start by preheating your oven to 350°F (175°C). While it warms up, line your baking sheets with parchment paper to prevent sticking and make cleanup a breeze.
In a large mixing bowl, cream together the butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 3 to 5 minutes. Next, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to enhance the overall flavor.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add these dry ingredients to the wet mixture, mixing until just combined. You don’t want to overmix, as that can lead to tough cookies.
Now, fold in the oats, raisins, and shredded coconut until they're evenly distributed throughout the dough. This step ensures that each cookie has a bit of everything.
Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Once baked, let the cookies cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack to cool completely. This step is crucial for achieving the perfect texture.
Share