My mom always makes this variation on classic oatmeal raisin cookies made with chocolate covered raisins and shredded coconut.
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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.
Coconut – Sweetened, shredded coconut has sugar added to it before the coconut is dried which gives it a moist texture. The coconut adds a unique texture and slight coconut flavor to the cookies.
Chocolate covered raisins – Rather than using plain raisins, this recipe calls for chocolate covered raisins. I typically use Raisinets which come coated in milk chocolate.
Oats – I use old-fashioned also called rolled oats in this recipe. Don’t use quick cook or steel-cut oats in this recipe it won’t create the same texture.
How to Make Oatmeal Cookies with Chocolate Covered Raisins
Mix dry ingredients. In a medium bowl combine oats, flour, baking soda, and salt and set aside.
Beat butter and sugars. In a large mixing bowl beat the butter, sugar, brown sugar and vanilla extract until creamy.
Beat in eggs. Add the eggs, one at a time, beating well after each addition.
Add Flour mixture. Gradually beat in the flour and oat mixture. Stir in the shredded coconut and chocolate covered raisins.
Chill dough. Cover dough and refrigerate for at least 30 minutes.
Bake cookies. Preheat oven the to 350°F. 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.
Other Recipes to Try
If you enjoy this oatmeal cookie recipe, I recommend checking out some of these:
In a medium bowl combine oats, flour, baking soda, and salt and set aside.
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°F (180ºC). 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.
DID YOU MAKE THIS?
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@cookingwithcocktailrings
Yummy! I LOVE the hint of coconut! I didn’t have choc raisins so I just did half raisin half choc chip and they came out delicious, a tad crisper than I generally like my cookies so next batch I’m doing a couple minutes less. I froze the extra can’t wait to have the rest! 10/10
Yummy! I LOVE the hint of coconut! I didn’t have choc raisins so I just did half raisin half choc chip and they came out delicious, a tad crisper than I generally like my cookies so next batch I’m doing a couple minutes less. I froze the extra can’t wait to have the rest! 10/10
Yay!!! So happy to hear you enjoyed Julia! My mom always made these for me growing up and they’re one of my favorites!
Why black corinthian raisins (currants) is supposed to be a Greek nutritional treasure (ultrafood)?
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