I don’t know many people who don’t like a warm, chewy oatmeal raisin cookie. If you’re one of the many who secretly don’t mind biting into raisins (golden raisins, here!) instead of chocolate chips, then this cookie is for you!
14 Tbs. unsalted butter, softened
3/4 cup packed dark brown sugar
2/3 cup granulated sugar
2 large eggs
1 Tbs. vanilla
1 1/2 cups all-purpose flour
2 1/4 cups old-fashioned oats
1 1/2 tsp. cinnamon
1 1/4 tsp. kosher salt
1 tsp. baking soda
1/2 cup toasted shredded coconut
1 cup golden raisins
1/2 cup powdered sugar
Preheat oven to 375 degrees F.
In a bowl, combine flour, oats, cinnamon, salt, soda, coconut, and raisins; set aside.
In a large mixing bowl, using an electric mixer, beat butter with sugars for 3 full minutes; add eggs and vanilla and beat an additional minute. Add prepared dry ingredients and mix just until combined – don’t over mix at this point!
Roll cookie dough into golf-ball-size balls, then roll in powdered sugar, generously coating each one. Place cookie balls onto parchment-lined baking sheets and bake, uncovered, for 9-11 minutes or until golden brown and a bit puffed. Remove from oven and let cookies cool completely on baking sheet.
**Note – when cookies bake, they puff up, then fall a bit, and the centers don’t look quite done. This is fine! As the cookies set on the baking sheet to cool, they will continue to bake a bit from residual heat and wind up with a crispy bottom and a chewy center. So good!
Makes approx. 30 cookies.