Oatmeal Raisin Cookies
The world is made up raisin lovers and then the non-raisin lovers in this world. My daughter is a raisin lover, and my son hates them. So, these oatmeal raisin cookies are for my daughter.
After a long time, okay about after a month I am baking something. Baking is indeed therapeutic, in my world though baking is for gift giving. These cookies are on their way for my daughter’s parents’ weekend.
My daughter has been very busy and has also been coping through things by detaching a little. I understand she does need to do what she can to survive. She has always been the outwardly brave one. Possibly because she is the older one of my children. We older children almost believe that we need to be strongest in the household. I can relate.
More about the Oatmeal Raisin Coconut Cookies
I tried a few recipes, but what really worked for me was the oatmeal raising cookie recipe. I have been looking for a good oatmeal raisin cookie possibly forever. The recipe that caught my eye is, this one. So, what I offer is a variation that I have done from these cookies.
My recipe is light, gently crisp and full of raisins and oatmeal. I sometimes add in other dried fruit, such as dried cherries or dried blueberries. There are gentle notes of spice, ginger and cinnamon to be specific. The absolute key ingredient here is to ensure that these cookies are not over baked.
More Variations to the Oatmeal Raisin Cookies
Since this is a basic recipe that my daughter enjoys, I have a few variations that I have made over the years as add-ins.
- Add in 1/2 cup of shredded coconut.
- Add in 1/4 of dried cherries and white chocolate chips.
- Also, I add in chopped in walnuts.
And for more Coconut Cookie goodness, you can try these crisp coconut cookies.
A beautiful chewy recipe for oatmeal raisin coconut cookies adapted from Kitchen Gypsy by Joanne Weir.
Ingredients
- 1 cup (2 sticks) of butter, softened at room temperature.
- 1 cup brown sugar
- 1/4 cup white sugar
- 2 eggs
- 2 tablespoons molasses
- 1 and 1/4 cup raisins
- 1 cup plus 4 tablespoons of all-purpose flour.
- 1 and 1/2 teaspoons cinnamon
- 1 teaspoon ginger powder
- 3 cups of rolled oats.
- 3/4 cup chopped walnuts.
Instructions
- Grease a large baking sheet and set aside.
- In a mixing bowl add the butter and the sugar and cream until pale and well mixed.
- Add in the eggs and the molasses and mix well.
- In a separate bowl, stir together the raisins, flour, cinnamon, ginger powder, oats and walnuts.
- Gradually mix the dried ingredients into the butter mixture with a wooden spoon and stir until well mixed.
- Shape into round cookies on the baking sheet. This makes about 18 2-inch cookies.
- Chill for 1 hours.
- Pre-heat the oven to 350 degrees.
- Bake the cookies for 13 minutes, they will be soft. Turn off the heat and remove the cookies in the oven for 10 minutes. Remove and enjoy warm.
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Rachael Sak
Coconut is in the title of the recipe? I don’t see any coconut as an ingredient. Fortunately, I did find the recommended add-in discussion that precedes it.