Oatmeal Cookies with Chocolate Covered Raisins
My mom always makes this variation on classic oatmeal raisin cookies made with chocolate covered raisins and shredded coconut. I love them because they are like a fancy hybrid between chocolate chip cookies and oatmeal raisin cookies. Get your glass of milk ready because these are best fresh out of the oven.
2 cups old fashion oats
1½ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon table salt
1 cup unsalted butter, softened
1 (packed) cup, dark brown sugar
½ cup granulated sugar
2 teaspoons vanilla extract
1 ½ cups sweetened shredded coconut
1 ½ cups chocolate covered raisins
In a small bowl combine oats, flour, baking soda, and salt. In a large mixing bowl beat the butter, sugar, brown sugar and vanilla extract until creamy. Add the eggs, one at a time, beating well after each addition. Gradually beat in the flour and oat mixture. Stir in the shredded coconut and chocolate covered raisins. Cover dough and refrigerate for at least 30 minutes.
Preheat oven the to 350°. Drop cookie dough by rounded tablespoon onto a greased baking sheet. Bake until the cookies golden brown, about 15 minute. Let cool on wire racks.
Makes about 3 dozen cookies.