Chewy Oatmeal Cookies With Coconut

 

Chewy Oatmeal Cookies With Coconut 

 

There are few things I like as much as a good oatmeal raisin cookie. Or coconut. Or toasted coconut. OK…I just like it all! But put them all together, and you have a truly winning combination! So, here’s my (probably) favorite cookie recipe!

First, you’ll notice one of the ingredients is toasted coconut. I like to use packaged fresh-frozen coconut, because I believe it has a lot more flavor than the dried stuff in bags. And you are unlikely to find already toasted coconut in most stores, but it’s very easy to toast your own. It can be done in the oven on a cookie sheet, or on top of the stove in a skillet. I have tried the oven method, but you have to watch it so closely, so it does not work well for my multitasking self! Coconut has lots of natural sugars, as well as a high oil content, and the frozen stuff also has lots of moisture, all of which contribute to its propensity to burn easily and quickly. I find it’s much better for ME to have to stand over the skillet, constantly stirring and watching the coconut as it slowly browns. I use a large very flat bottomed stainless steel skillet, which allows more of the coconut to be in contact with the hot skillet at one time. I heat the skillet on medium heat, and, as I mentioned, stir constantly, watching for several things: color…as it begins to turn golden brown, you know you need to keep stirring and watch very closely; and feel….I use a wooden paddle/spoon to stir, and I will begin to notice how the now-crisping coconut flakes are feeling crunchy against the utensil. Continue stirring and watching until the majority of your coconut is a medium golden brown, and mostly crispy textured. When the coconut is done, pour it out on Set the coconut aside until time for you to add it to your cookie batter. I used most of two bags of this fresh-frozen coconut to produce the cup and a half that was needed for this recipe. The little bit that was leftover will not go to waste, I assure you!

 

Ingredients

• 1 cup butter, softened
• 1 1/4 cups flour
• 1/2 teaspoon baking soda
• 1 cup white sugar
• 1 cup brown sugar
• 2 large eggs, room temperature
• ½ tsp vanilla powder (or vanilla extract)
• ½ tsp coconut extract (optional)
• 1 ½ cups toasted coconut (see notes)
• 3 cups quick oats
• 1 1/2 cups raisins

Instructions

1. Cream together butter and sugars until the mixture is light colored. 
2. Add eggs one at a time, beating until fluffy. 
3. Add flavorings.
4. Whisk the flour and baking soda together, then beat into the butter mixture, adding flour  until it's completely added. 
5. Next add in your coconut and oatmeal, mixing slowly on the lowest setting of your mixer. 
6. Add the raisins and mix in.
7. This extra step really improves the cookies, I believe. Cover the bowl and chill for approximately a half-hour.
8. Preheat oven to 350 degrees. 
9. Drop by rounded teaspoonful onto a greased or parchment paper lined cookie sheet and bake for 12-15 minutes at 350 degrees until cookies are browning on the edges and tips. Note that when you pull them from the oven, they may appear to be underbaked. I usually carefully pull the parchment paper and cookies off onto the countertop or directly onto cooling racks, and within minutes, they take on the wonderful crisp outer crust and tender chewy inside. Allow to cool thoroughly before stacking. Enjoy!