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Chewy and crisp, coconut oatmeal raisin cookies are a classic! Enjoy these delicious oatmeal raisin cookies any time you’d like a little nostalgia.
It’s good in life to appreciate the simple, the small, the nostalgic. An oatmeal raisin cookie absolutely checks that box. It didn’t always. Remember being a kid and accidentally grabbing an oatmeal raisin cookie hoping for chocolate chip? And yet, we grow to love them anyway, because they take us back.
These coconut oatmeal raisin cookies do just that for me! They aren’t totally a throwback, of course. No school cafeteria served cookies with shredded coconut! But there is nothing wrong with a little update on a classic.
I actually came across this recipe during our last move. In a small box packed with baking essentials, there was a list.
A tiny folded piece of paper, worn around the edges, slipped out from my recipe binder during packing. On it was a brainstormed list of items to test for a possible future Godmother menu. This is back when Goodie Godmother was a bakery and not a blog.
I wrote that list almost two years ago. Back then, I had an office job, and Goodie Godmother was a “maybe in a few years” dream. I thought I’d lost it! So finding it was such a beautiful surprise.
Some of the items made it to the Godmother menu. Others, like these coconut oatmeal cookies, sat forgotten. Well, forgotten until the list was discovered again.
I just knew I had to make them for you because they were meant to be shared!
A few recipe notes for the coconut oatmeal raisin cookies…
I know I got super mushy about these cookies, but I promise I do have some notes for you. This recipe isn’t quite your average run of the mill cookie.
To keep the oatmeal cookies extra soft and chewy, you’ll see honey in the recipe. The addition of invert sugar (i.e – a sugar in syrup form) changes the structure of the cookie so it retains softness without sacrificing chew.
If you don’t want to use honey, use light corn syrup or maple syrup. Honey does add a little flavor, and I know that’s not always everyone’s thing.
Corn syrup will not impart any flavor, but will act like honey in keeping the cookies chewy and soft. Maple syrup may or may not add flavor – it depends on the grade used. A light maple syrup won’t add flavor while a robust maple syrup will.
If you use robust maple syrup, add a bit of cinnamon or some cinnamon extract. It works surprisingly well with the coconut and raisins.
If you don’t have raisins, dried cranberries make a really good substitute. Or go ahead and commit to the tropical vibes and swap the raisins for dried pineapple for pineapple coconut oatmeal cookies!
Finally, be sure you use the right oatmeal because it makes a difference! Steel-cut oatmeal, while fabulously chewy when cooked, isn’t good for oatmeal cookies.
Instant or quick-cooking oatmeal can be used in a pinch. In this recipe though, I feel like the quick oats lose a little too much texture. I recommend using classic old-fashioned oats for the best result.
I hope you make a batch or two!
Then, find a friend or gather your family around. Share with a neighbor or someone who might enjoy a sweet little treat.
Maybe one day, in the future, when our life isn’t filled with boxes every few years and cross-country moves, I’ll make you a batch at the Godmother’s bakery kitchen.
But these can’t wait that long, so I’ll give you the recipe now, and send a little virtual pixie dust your way, so they’ll turn out just right. 😉
- 2 cups all-purpose flour
- 2 cups rolled oats (see notes)
- 1 cup granulated sugar
- 1 cup unsweetened coconut (see notes)
- 1/2 cup raisins
- 1 cup unsalted butter, softened
- 1/4 cup honey
- 1 tbsp vanilla extract
- 2 eggs
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- Preheat the oven to 375 F
- Cream the butter and sugar in the bowl of a stand mixer until light and fluffy, about 3 minutes. You may also use a hand mixer in a large mixing bowl.
- Stir in the eggs one at a time, scraping the bowl after each addition.
- Add the vanilla extract and honey (or corn syrup or maple syrup).
- Sift together the flour, oats, coconut, baking soda, baking powder, and salt in a smaller bowl.
- Slowly add the dry ingredients to the wet, mixing until just incorporated.
- Stir in the raisins.
- Use a small cookie scoop to drop rounded tablespoons onto a cookie sheet lined with parchment paper.
- Bake cookies for 8-10 minutes until the edges are lightly browned.
- Allow the cookies to "set" on the baking sheet for 5 minutes after removing from the oven before transferring to a cooling rack to cool completely.
- Cookies will keep up one week in an airtight container at room temperature.
- You'll want to use old fashioned oats for this recipe. Instant or quick-cooking oats are cut smaller to cook faster. While they can be used, they absorb liquid at a faster rate (hence the name) and the texture of the cookie will be a little different. Avoid steel-cut oats.
- If sweetened shredded coconut is all you have on hand, use it! I remove a tablespoon of sugar when I do to balance the sweetness.
- Honey helps keep the cookies soft and chewy. If you need to make a honey-free version, you may substitute light corn syrup or maple syrup. The corn syrup will provide a more neutral flavor (you do taste some honey in the recipe), and maple syrup may add a touch of maple flavor depending on the grade used.
- Don't have a cookie scoop? Use a tablespoon measure and a demitasse or teaspoon to scoop out the dough. A little rustic look is fine... these are retro cookies!
- Want to freeze the dough and bake on demand? Scoop the unbaked cookies onto a sheet of parchment and freeze for an hour until solid. Place the frozen cookie balls into an airtight container or freezer bag and store frozen for up to 2 months! Bake your desired quantity right from the freezer, adding 1-2 minutes to the baking time. Easy!
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