Chewy Evil Oatmeal Raisin Coconut Cookies
Soft, chewy, and irresistibly addictive, these Chewy Evil Oatmeal Raisin Coconut Cookies strike the perfect balance between sweet nostalgia and wickedly good indulgence. Packed with hearty old-fashioned oats, plump raisins, and a tropical twist of sweetened shredded coconut, each bite delivers a medley of textures and flavors. A hint of cinnamon and vanilla adds warmth to every delicious mouthful, while a golden-brown edge ensures the perfect balance of chewy centers and crisp exteriors. This easy-to-follow recipe comes together in just under 30 minutes, making it ideal for a quick dessert or snack. Perfect for cookie lovers who crave a classic treat with a devilishly delightful upgrade, these oatmeal raisin coconut cookies will have everyone coming back for more.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 2.5 cups old-fashioned rolled oats
- 1 cup raisins
- 0.75 cup sweetened shredded coconut
Instructions
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In a separate medium mixing bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients in 2-3 increments, mixing until just combined.
Stir in the oats, raisins, and shredded coconut by hand using a sturdy spatula or wooden spoon.
Using a tablespoon or small cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers still look slightly undercooked. Do not overbake for a chewy texture.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 17.8 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 117 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
