Buttery Oatmeal Coconut Raisin Cookies

Caution these oatmeal coconut cookies are not only amazing fresh baked but they taste even better frozen!  If you love coconut you are in for a treat. Buttery and crispy oatmeal cookies flavoured with shredded coconut and raisins. Delish!

These oatmeal coconut cookies may very well be my favourite cookie on the planet. And here’s why.

What Makes These Oatmeal Coconut Cookies Great

  • They are super buttery and crispy
  • This recipe makes a boatload – 6 dozen in fact. You can cut the recipe in half but they are so good you will wish you made more
  • This large batch recipe makes it a great recipe to make for bake sales, cookie swaps or to share
  • They freeze well and taste just as good and maybe even better frozen. Frozen brings out that buttery flavour even more.

INGREDIENTS & SUBSTITUTIONS

  • Butter – When baking always choose unsalted butter so that you can control the amount of salt in your recipe. Butter should always be brought to room temperature by taking the butter out several hours in advance and letting come to temperature slowly. Do not microwave or you will mess with the consistency and the cookies will not work as well.
  • White sugar – Just plain old granulated sugar.
  • Brown sugar – Lightly pack the brown sugar into the measuring cup. Brown sugar has molasses added to it so the granules are bigger with a little moisture so lightly packing is the only way to get an accurate measurement
  • Egg – The glue that holds it all together.
  • All-purpose flour – Add structure to the cookies. If you are gluten-free you can also substitute a 1:1 gluten-free flour alternative.
  • Rolled oats – Use the old-fashioned kind, not quick oats which will cook too quickly and risk losing the crispy texture you are aiming for. Gluten-free rolled oats work just as well.
  • Wheat germ – Reduces the amount of flour needed in a recipe. These cookies are thin and if more flour was added they would be fluffy and cakier. The wheat germ also adds a bit of texture. Ground flaxseed is a good gluten-free substitute for wheat germ in baking.
  • Baking powder – leavening agent
  • Baking soda – leavening agent
  • Shredded Coconut – Unsweetened because there is already enough sugar in these cookies. I also do not recommend desiccated coconut because the pieces are much smaller and affect the structure of this cookie
  • Raisins – Add pops of flavour and additional sweetness that goes amazing with the butter and coconut flavours of this cookie. If you are not a raisin fan you can leave them out without worry or perhaps try substituting pecans, walnut, chocolate chips or dried cranberries.

Making Oatmeal Coconut Raisin Cookies

Preheat the oven to 350 F. Start by creaming the butter in a large bowl. Add in the egg and sugars and continue beating until smooth.
Add in the flour, oats, wheat germ, baking soda and baking powder and mix to combine.
Add in the coconut and raisins and mix until evenly combined.
Line a baking sheet with parchment paper and drop rounded teaspoons of cookie dough on the sheet. Gently press to flatten. They will look small but will spread. Bake for 12-14 minutes or until flat and golden. Remove from the oven and let sit for a minute before transferring to a cooling rack.

RECIPE NOTES AND TIPS

  • 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.
  • These cookies brown very very quickly when they get close to done so make sure to keep a close eye on them.

CAN YOU FREEZE THESE CRISPY OATMEAL COOKIES?

Yes! The freeze unbelievable well. Almost too well and when they are cold that buttery flavour is intensified. I actually prefer these cookies frozen which makes them super dangerous to keep around. It’s like they call to me out of the freezer begging to be eaten. Maybe not. But I struggle to hold myself back some days!

Store them in a tightly sealed container in the freezer for up to 4 months. Eat them frozen or let them thaw on the counter for a few minutes. I don’t recommend warming them up in the microwave as they will become too soft and fall apart.

Can You Halve The Recipe?

Yes. This recipe does make a lot of cookies about 6 dozen in fact. The heaping teaspoon looks small but when they bake they flatten out quite a bit. So chop the measurements in half or double them if you need a huge batch. The recipe can be scaled up or down as you need.

OTHER DELICIOUS COOKIE RECIPES YOU HAVE TO TRY!

A pile of oatmeal coconut raisin cookies

Buttery Oatmeal Coconut Raisin Cookies

Buttery and crispy oatmeal cookies flavoured with shredded coconuts and raisins. Delish!
5 from 3 votes
Print Pin Rate
Course: Baking
Cuisine: American
Keyword: Cookies, Oatmeal coconut cookies, oatmeal cookies, Rasin Cookies
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 dozen
Calories: 76kcal

Equipment

  • Oven
  • Hand Mixer
  • Large Bowl
  • Measuring Cups
  • Measuring Spoons
  • Spoon
  • Cookie Sheet
  • Spatula
  • Cooling rack

Ingredients

  • 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

Instructions

  • Preheat oven to 350° 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 – 14 minutes or just until golden brown.

Notes

  • 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.
  • These cookies brown very very quickly when they get close to done so make sure to keep a close eye on them.
  • Store in a sealed container on the counter for up to 5 days or in the freezer for up to 4 months.

Nutrition

Serving: 1cookie | Calories: 76kcal | Carbohydrates: 8.4g | Protein: 0.8g | Fat: 4.6g | Saturated Fat: 3.6g | Cholesterol: 9mg | Sodium: 19mg | Potassium: 30mg | Fiber: 0.7g | Sugar: 4.9g | Calcium: 6mg | Iron: 0mg
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Please Note:The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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23 Comments

  1. 5 stars
    Perfect crispy thin cookie! They are delicate but not braking apart on their own will in cookie container. If my husband doesnt eat them all (he told me to write this “one” down) they will make it to our knitting group. They baked up perfectly for me in 8.5 minutes. My oven is a little inconsistent. Thank you . This is a keeper!

    1. This makes my day! They are my favourite too and you are right they are not as fragile as they look and store well.

  2. 5 stars
    These are absolutely delicious!! Crispy, Buttery and delicate at the same time. I used Craisins and they were really good. And the recipe makes a lot of cookies because they are thin. You really need no more than a teaspoon of dough or they all melts into each other.

    1. So glad you liked them Susan. Yes this recipe makes a lot but they are my #1 favourite cookie so that works for me!

  3. So nice to see a cookie recipe with unsweetened shredded coconut. I can get that easily at any time fresh and raw so making and baking your cookies would be a breeze and I would easily add another cookie variation to my assortment of the season.

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