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These chewy oatmeal cookies are for the chewy cookie lovers, I promise! I have probably mentioned my dad’s penchant for very chewy treats before, from his utter dismay over McIntosh toffee getting rid of their bar format and turning to little candies instead, to his love of raisins in chocolate cake. So one week while he was staying with us, I set out to make one helluva chewy cookie.
I figured you needed oats, coconut flakes and raisins combined to make the chewiest cookies possible and what was turned out of my oven at the end was one tasty, jaw-ache inducing cookie!
Chewy Oatmeal Cookies Ingredients
- 1 cup of butter
- 1 1/4 cups of flour
- 1/2 tsp baking soda
- 1 cup of white sugar
- 1 cup of brown sugar
- 2 large eggs
- 2 cups of flaked coconut
- 3 cups of quick oats
- 1/2 cups of raisins OR mini chocolate chips
Kick the tires and light the fires to 350 degrees. Like all recipes, cream together your butter and sugars until the mixture is light colored. Add in your eggs one at a time, beating until fluffy.
Whisk the flour and baking soda together, then beat into the butter mixture, adding flour bit by bit until it’s completely added.
Next add in your coconut and oatmeal, mixing slowly on the lowest setting of your mixer.
Then choose whether you are going chocolate or raisins and add those in.
Drop by rounded teaspoonful onto a greased or parchment paper lined cookie sheet and bake for 8-10 minutes at 350 degrees.
Because I was testing out my recipe, I tried both, the front cookie being chocolate and the back being raisins. I couldn’t tell you which I preferred because, hey, can you ever go wrong with chocolate? And the raisins made it super chewy, which was a good thing.
It’s hard to overeat cookies when you can’t eat more than three, due to your jaw plain ol’ just giving out on you. Feel free to give it your best shot though.
Happy Baking!
Karlynn
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Chewy Oatmeal Cookies With Coconut
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Total Time
- 20 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 36
- Calories
- 183
- Author
- Karlynn Johnston
Ingredients
- 1 cup butter
- 1 1/4 cups flour
- 1/2 teaspoon baking soda
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 2 cups flaked coconut
- 3 cups quick oats
- 1 1/2 cups raisins
Instructions
- Kick the tires and light the fires to 350 degrees.
- Like all recipes, cream together your butter and sugars until the mixture is light colored.
- Add in your eggs one at a time, beating until fluffy.
- Whisk the flour and baking soda together, then beat into the butter mixture, adding flour bit by bit until it's completely added.
- Next add in your coconut and oatmeal, mixing slowly on the lowest setting of your mixer.
- Then choose whether you are going chocolate or raisins and add those in.
- Drop by rounded teaspoonful onto a greased or parchment paper lined cookie sheet and bake for 8-10 minutes at 350 degrees.
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
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Please rate this recipe in the comments below to help out your fellow cooks!
Michelle says
I googled “coconut oatmeal cookie bakery” hoping to get a recipe like the one I enjoy at a coffee shop nearby… This did not disappoint! It was exactly what I was looking for—and just as good! Thank you so much. BTW I made it exactly as posted.
Beth says
I use unsweetened coconut when there is already a lot of sugar in a recipe. I added a half teaspoon of cinnamon as well. The cookies were a hit!
ML says
Chewy and delicious! I made basic recipe then made half with raisins and the other with chocolate chips and pecans. I added vanilla to the basic recipe.
BeckyB says
I have a similar recipe and was checking to compare mine to other recipes. The ratio of sugar plus coconut to other ingredients in this recipe makes my teeth hurt just looking at it. I would cut down on the sugar and even the coconut to reduce the sweetness and potential to develop pre-diabetes. – add nuts and some dark chocolate chips to improve nutritional quality and taste. I prefer currants over raisins. Cutting down on sugar is easy – I haven’t found a problem with even halving it in oatmeal cookies, especially when adding other sweet things like coconut and dried fruit. They still taste great and maybe you can indulge more with a more “nutritious” cookie.
J says
Are used half butter and half baking stick. I also added half teaspoon salt and a teaspoon of vanilla like others have mentioned. I soaked my Craisins in warm water and drained them before adding. And I also added the chocolate chips. What an amazing cookie, and a simple recipe. I love it!