Oatmeal Coconut Cookies with Raisins and Walnuts
Oatmeal Coconut Cookies are crispy on the edges, chewy in the center, and packed with oats, sweet coconut, golden raisins, and crunchy walnuts. They mix up quickly with simple pantry ingredients and go straight into the oven, no chilling required. If you love old-fashioned oatmeal cookies but want a little extra texture and flavor, this version might become your new favorite.
Servings 24 cookies
Calories 234kcal
Ingredients
- 1 cup butter room temp
- 1 cup brown sugar
- ¾ cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 cup flour
- 1 cup quick cooking oats
- 1 teaspoon cinnamon
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup sweetened shredded coconut
- 1 cup chopped walnuts
- 1 cup golden raisins
Instructions
- Preheat oven to 350º. Line baking sheets with parchment paper.
- Cream the butter and sugars with an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition. Add vanilla.
- In a separate bowl whisk together the flour, oats, cinnamon, baking powder and salt. Add to the butter mixture, mixing just until combined. Add the coconut, walnuts and raisins and mix to combine.
- Use an ice cream scoop if making large cookies, and scoop the dough onto the cookie sheets, leaving at least 2 inches between. Bake for 16-17 minutes until the edges have started turning brown.
- If making smaller cookies, reduce the cooking time to 12 minutes.
- Let cool slightly on the cookie sheet then transfer to a wire rack.
Notes
- If you need to refrigerate the dough, let it come to room temperature before baking.
- Make sure you use quick cooking oatmeal.
- You can use pecans instead of walnuts.
