{"id":2232,"date":"2013-02-17T23:54:37","date_gmt":"2013-02-17T23:54:37","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=2232"},"modified":"2013-04-27T21:05:01","modified_gmt":"2013-04-27T21:05:01","slug":"oatmeal-coconut-raisin-cookies","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=2232","title":{"rendered":"OATMEAL COCONUT RAISIN COOKIES"},"content":{"rendered":"<div class=\"pf-content\"><p>&nbsp;<\/p>\n<p><a href=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2013\/02\/IMG_00013.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2234\" alt=\"IMG_0001\" src=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2013\/02\/IMG_00013.jpg\" width=\"624\" height=\"800\" srcset=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2013\/02\/IMG_00013.jpg 624w, http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2013\/02\/IMG_00013-234x300.jpg 234w\" sizes=\"auto, (max-width: 624px) 100vw, 624px\" \/><\/a><\/p>\n<p>There must be a thousand recipes for Oatmeal cookies.\u00a0 A thousand variations of this classic drop cookie.\u00a0 This cookie recipe can be large, soft and chewy, or crisp and crunchy.\u00a0 Use grade B maple syrup, which has a deeper flavor than grade A.\u00a0 But no matter what you use you&#8217;ll love this addition to an old classic.<\/p>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\">\t<link itemprop=\"image\" href=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2013\/02\/IMG_00013.jpg\" \/>\n<div class=\"item ERName\">OATMEAL COCONUT RAISIN COOKIES<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">cookie<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">baking<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Mrs Butterfingers<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT15M\">15 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT20M\">20 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT35M\">35 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">30<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">1 1\/2 cups all-purpose flour<\/li>\n<li class=\"ingredient\">1 tsp ground cinnamon<\/li>\n<li class=\"ingredient\">1 tsp baking soda<\/li>\n<li class=\"ingredient\">1 tsp salt<\/li>\n<li class=\"ingredient\">1 cup sweetened, shredded coconut<\/li>\n<li class=\"ingredient\">1 cup (8 oz) unsalted butter, room temperature<\/li>\n<li class=\"ingredient\">1 cu packed light-brown sugar<\/li>\n<li class=\"ingredient\">1\/3 cup pure maple syrup<\/li>\n<li class=\"ingredient\">1 large egg<\/li>\n<li class=\"ingredient\">2 tsp pure vanilla extract<\/li>\n<li class=\"ingredient\">3 cups old-fashioned slow cooking rolled oats<\/li>\n<li class=\"ingredient\">1 cup raisins<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Preheat oven to 325F, with racks in the upper and lower thirds.<\/li>\n<li class=\"instruction\">Line two baking sheets with parchment paper .<\/li>\n<li class=\"instruction\">In a medium bow, whisk together flour, cinnamon, baking soda, and salt.<\/li>\n<li class=\"instruction\">Stir in the coconut and set aside.<\/li>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">Add the maple syrup, and mix to combine.<\/li>\n<li class=\"instruction\">Add the egg and vanilla, beat until well combined, about l minute, scraping down the sides of the bowl as needed.<\/li>\n<li class=\"instruction\">With the mixer on low speed, add the flour mixture in two batches, mix until just combined.<\/li>\n<li class=\"instruction\">Add oats and raisins and mix until combined<\/li>\n<li class=\"instruction\">Shape 3 level tablespoons of dough at a time into 1 1\/2 inch balls or use a 2-inch ice cream scoop, and place 2 inches apart on prepared baking sheets.<\/li>\n<li class=\"instruction\">Bake rotating sheets halfway through, until golden brown, 15 to 20 minutes.<\/li>\n<li class=\"instruction\">If you desire crispy, crunchy cookies bake for 2-3 minutes longer.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.1230<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<\/div><div class=\"simple_likebuttons_container_small\">\r\n      <div class=\"simple_likebuttons_facebook\">\r\n        <div id=\"fb-root\"><\/div>\r\n        <script>(function(d, s, id) {\r\n          var js, fjs = 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cookie recipe can be large, soft and chewy, or crisp and crunchy.\u00a0 Use grade B maple syrup, which has a deeper &hellip; <a href=\"http:\/\/mrsbutterfingers.com\/?p=2232\">Continue reading <span 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