Oatmeal White Raisin Cookies

One of Rosie’s Best Sellers…

Do not be dismayed by the number of ingredients. I know the quantities below may drive you a bit crazy but when adapted from the recipe used in the store, this is what I came up with… and in the end it is worth the effort! I hesitated to use the word coconut in the title although it is contained in the recipe only because the coconut does not flavor the cookies but rather adds a lot of moisture…truly yummy cookie…

The Recipe

Makes 20 cookies

• ¾ cup all-purpose flour

• ¾ teaspoon baking soda

• ¾ teaspoon ground cinnamon

• ½ teaspoon salt

• 8 ½ tablespoons (1 stick plus 1 ½ teaspoon unsalted butter at room temperature)

• ⅓ cup plus 2 tablespoons (lightly packed) light brown sugar

• 7 tablespoons granulated sugar

• 1 tablespoon plus 1 teaspoon molasses

• 2 ¼ teaspoons water

• ½ teaspoon pure vanilla extract

• 1 large egg at room temperature

• 2 cups plus 1 tablespoon old fashioned rolled oats

• ½ cup shredded coconut

• ½ cup plus 2 tablespoons golden raisins

1. Preheat the oven to 375° and line 2-3 baking sheets (depending on their size) with parchment paper or grease them lightly with butter or vegetable oil.

2. Place the flour, baking soda, cinnamon, and salt together into a small bowl, give a little whisk or stir with a fork and set aside.

3. Cream the butter, both sugars, the molasses, water, and vanilla together in a medium size mixing bowl with an electric mixer on medium speed until light and fluffy, about 1 ½ minutes. Stop the mixer twice to scrape the bowl with a rubber spatula.

4. Add the egg to the butter mixture and mix on medium low speed to incorporate it, about 20 seconds.

5. Add the flour mixture and mix on medium low speed to incorporate it, about 20 seconds.

6. Add the oats and mix for several seconds on low speed to blend them in. Add the coconut and raisins and mix well until blended.

7. Drop the dough by heaping tablespoons about 2 inches apart onto the prepared baking sheets. Bake the cookies until they are golden around the edges and lighter in the center, 12-14 minutes Let them cool on the baking sheets.

Note:

This dough also works beautifully when it’s refrigerated a minimum of 4 hours or even frozen in balls for an hour or two; It tends to produce a thicker, chewier cookie that is crunchy around the edges.

Adapted from Rosie’s All Butter, Cream-Filled, Sugar-Packed Baking Book published by Workman Publishing in 2011.