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