There must be a thousand recipes for Oatmeal cookies. A thousand variations of this classic drop cookie. This cookie recipe can be large, soft and chewy, or crisp and crunchy. Use grade B maple syrup, which has a deeper flavor than grade A. But no matter what you use you’ll love this addition to an old classic.
| OATMEAL COCONUT RAISIN COOKIES | Print |
: cookie
Cuisine: baking
: Mrs Butterfingers
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: 30
Ingredients
- 1½ cups all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 1 cup sweetened, shredded coconut
- 1 cup (8 oz) unsalted butter, room temperature
- 1 cu packed light-brown sugar
- ⅓ cup pure maple syrup
- 1 large egg
- 2 tsp pure vanilla extract
- 3 cups old-fashioned slow cooking rolled oats
- 1 cup raisins
Instructions
- Preheat oven to 325F, with racks in the upper and lower thirds.
- Line two baking sheets with parchment paper .
- In a medium bow, whisk together flour, cinnamon, baking soda, and salt.
- Stir in the coconut and set aside.
- In the bowl of your stand mixer fitted with the paddle, but the butter and brown sugar on medium speed until light and fluffy, 3 to 4 minutes.
- Add the maple syrup, and mix to combine.
- Add the egg and vanilla, beat until well combined, about l minute, scraping down the sides of the bowl as needed.
- With the mixer on low speed, add the flour mixture in two batches, mix until just combined.
- Add oats and raisins and mix until combined
- Shape 3 level tablespoons of dough at a time into 1½ inch balls or use a 2-inch ice cream scoop, and place 2 inches apart on prepared baking sheets.
- Bake rotating sheets halfway through, until golden brown, 15 to 20 minutes.
- If you desire crispy, crunchy cookies bake for 2-3 minutes longer.
