There’s a coffee shop near our house that has the best gigantic Coconut Oatmeal Raisin Cookies. Normally Oatmeal Raisin, while good, is not my first choice. I tend to go for chocolate. But these cookies are so delicious they went straight to the top of my list whenever we went there.
Of course, since O’s peanut/tree nut allergy diagnosis, baked goods that I didn’t make are basically off limits. In fact, we usually don’t even eat them when he’s not with us because we might carry crumbs or oils back home with us. So I began to really miss these cookies. But you know, they were enormous and probably 7 gazillion calories so in the end I’m sure it’s better that I don’t regularly eat them, blessing in disguise, silver lining, blah blah blah…
Anyway, I made my own version and they are pretty yummy if I do say so myself! They come out kind of crispy on the outside and chewy on the inside. And they are normal sized cookies so you don’t have to feel guilty. In fact, they were adapted from a “Light” recipe from America’s Test Kitchen. Yes there’s still some butter but it’s less than many other cookie recipes AND I also added whole wheat flour (and oats are whole grains) so you know what, go ahead, you can call them healthy (or healthier)! I’m cool with that!
Healthier Coconut Oatmeal Raisin Cookies
adapted from America’s Test Kitchen
makes 24 cookies
1 cup old fashioned oats
2/3 cup all purpose flour
1/3 cup white whole wheat flour
1/3 cup sweetened shredded coconut
1/4 tsp cinnamon
1/4 teaspoon baking soda
1/4 tsp salt
5 Tb melted and slightly cooled butter
1 large egg
1 Tb vanilla extract
1 cup light brown sugar
1/2 cup raisins
1. In a medium bowl, whisk together the dry ingredients (oats, flours, coconut, cinnamon, baking soda and salt).
2. Melt the butter and when it is cooled a bit, add the vanilla extract and the egg. Then add the brown sugar and whisk until it is smooth. It will look kind of like caramel.
3. Add the butter mixture and the raisins to the dry ingredients and stir until everything is incorporated.
4. Spoon heaping Tablespoons of the dough onto a parchment lined cookie sheet. It will be pretty sticky. That’s ok. I fit 12 per sheet. (cute helper optional!)
5. Bake at 350 degrees for 10-12 minutes. The tops should just start to get golden brown.
These yummy cookies taste best the first day so eat them up! They’re also a perfect recipe to do with kids because you don’t need a mixer or anything! Enjoy!
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