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This recipe is part of Alice Medrich's Cookies and Brownies.

Bridget's Oat Raisin Coconut Cookies

Bridget's Oat Raisin Coconut Cookies

The most noticeable difference between this cookie and the other Oatmeal Cookie recipe in Cookies and Brownies is the generous helping of coconut. I think coconut really accentuates the chewiness of these oatmeal cookies, and because it's unsweetened coconut, it does so without adding any sugar. The large flake coconut gives a depth and texture to these chewy gems, and the dough makes plenty of cookies to share.

A few notes about this recipe:

  • This dough is very wet and does need to be well chilled before used.
  • Once spooned, the cookie spreads quite a bit, resulting in thin and chewy cookies. Make sure there's plenty of room between the mounds of dough so you don't have any kissing going on.
  • I used old fashioned oats, not quick cooking.
  • Assume 1 c flour = 4.5 oz
  • I opted to make these without raisins


Bridget's Oat Raisin Coconut Cookies
1 c + 2 T AP flour
2 c rolled oats
3/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
16 T unsalted butter
3/4 c (packed) brown sugar, lump free
3/4 c granulated sugar
1 tsp vanilla extract
1/2 tsp salt
2 large eggs
3/4 c unsweetened dried coconut (available at health food stores or by mail order)
1 c raisins

This treat was adapted from a splended recipe from the Bovine Bakery in Point Reyes Station, California.

Equipment
2 cookie sheets, greased

  1. Combine the flour, rolled oats, baking soda, cinnamon, and nutmeg in a medium bowl and mix together thoroughly with a whisk or fork. Set aside.
  2. Cut the butter into chunks and melt in a large saucepan over medium heat.
  3. Remove the pan from the heat and stir in the brown sugar, granulated sugar, vanilla, and salt.
  4. Whisk in the eggs.
  5. Stir in the flour mixture just until all of the dry ingredients are moistened.
  6. Stir in the coconut and raisins.
  7. Scrape the dough into a bowl and cover and refrigerate overnight.
  8. Preheat the oven to 325F. Position the racks in the upper and lower thirds of the oven.
  9. For large cookies, scoop about 2 level tablespoons of dough and place the cookies about 3" apart on the cookie sheet.
    For small cookies, scoop 1 level tablespoon of dough.
  10. Bake for 15 - 17 minutes for large cookies, 13 - 15 minutes for small cookies, or until the cookies are deep golden brown.
  11. Rotate the sheets from top to bottom and front to back about halfway through the baking time to ensure even baking.
  12. Use a metal pancake turner to transfer the cookies to a rack to cool completely before storing or stacking.

Yield
Makes 40 3-1/4" cookies or 80 2-1/2" cookies

Storage
May be stored, airtight, for several days

Source
This recipe comes from Alice Medrich's Cookies and Brownies, and is available on Purple House Dirt with permission from the author.