Caution these cookies are not only totally amazing fresh baked but they taste even better frozen! If you love coconut you are in for a treat on this twist to a traditional oatmeal raisin cookie. The coconut in this recipe gives these cookies a light lace like texture that melts in your mouth.
These cookies really spread out when baked so make sure to only use a teaspoon rolled into a ball and lightly flattened and give them plenty of room to spread out. I like to make these with raisins but if you aren’t a fan you can easily replace these with cranberries or chocolate chips.
One other tidbit that is really quite important about these cookies is that they are fragile. So even though I know how much you will want to grab one off the cookie sheet and gobble it up as soon as it gets out of the oven give these cookies a minute or two to cool down and rest. Once cooled and set a bit, use a spatula and carefully remove from the cookie sheet to rest on a cooling rack.
- 1 cup butter softened to room temperature
- 1 cup white sugar
- 1/2 cup lightly packed brown sugar
- 1 large egg
- 1 cup all purpose flour
- 1 cup rolled outs
- 1/4 cup wheat germ
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 cup unsweetened shredded coconut
- 3/4 cup raisins
- Preheat oven to 350 degrees F
- In a large bowl cream butter, sugars and egg together until smooth
- Add flour, oats, wheat germ, baking powder, baking soda and mix well into creamed mixture
- Add raisins and coconut to batter and mix just so evenly distributed
- Roll tsp of batter into balls and flatten slightly on cookie sheet lined with parchment paper
- Bake for 12 – 15 minutes or just until golden brown