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Jumbo Oatmeal-Raisin Cookies

If freezing unbaked cookies (see note below), fit them on one baking sheet in step 3.

  • prep: 40 mins
    total time: 40 mins
  • servings: 4

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Ingredients

  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup packed light-brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups rolled oats
  • 2 cups raisins
  • 1 cup sweetened shredded coconut

Cook's Note

Freeze unbaked cookies on baking sheet until firm, about 30 minutes. Transfer to resealable plastic bags (label and date); keep up to 6 months. Bake as many as you need (without thawing); place 1 1/2 inches apart on a baking sheet. Bake 20 to 25 minutes.

Directions

  1. Step 1

    Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside.

  2. Step 2

    With an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Add oats, raisins, and coconut; beat just until combined.

  3. Step 3

    Drop level 1/4-cup measures of dough, 1 1/2 inches apart, onto baking sheets.

  4. Step 4

    Bake until cookies have spread and are golden brown and soft to the touch, 18 to 20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

Source
Everyday Food, April 2005

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Reviews (21)

  • 3 Jun, 2013

    Fantastic recipe! I had 1 oz less butter, half cup less sugar and flour, added 1 cup of chopped hazelnuts mixed with unsweetened coconut and 2 tablespoons milk as the mixture was a bit dry. Came out great!

  • 26 Mar, 2013

    This recipe is great. Even friends who do not like coconut loved them. I did not add raisins as I really don't care for them but I am sure even with these would be awesome.

  • 24 Mar, 2013

    Fantastic with lots of flexibility because it's so darn good. I have made them with cranberries, walnuts, chocolate chips....never had coconut so I have substituted and they have always been perfect. Thanks Martha!

  • 25 Jan, 2011

    This is definitely a go to recipe... easy, delicious, chewy and crunchy. Each bite is to be savored, but fair warning, my husband says they are as addictive as crack!!

  • 23 Sep, 2010

    Delicious! Exactly what I was looking for, nice and chewy. I was out of coconut (!) but they still turned out great. I added toasted walnuts to my recipe, about 1 cup. I also made part with chocolate chips and no raisins for my husband. Versatile and tasty!

  • 25 Apr, 2010

    I thought this was one of the BEST new cookie recipes I've tried in a long time! And I bake just about every day. Love it when I find a tasty new recipe, this one is a keeper!

  • 14 Apr, 2010

    I absolutely love this recipe! Great easy cookies! I was weary of the coconut because I am not a fan, but it added an extra texture and made the flavor more rich. Makes a family sized batch. Oh, and I did grease my cookie sheet.

  • 14 Apr, 2010

    I absolutely love this recipe! Great easy cookies! I was weary of the coconut because I am not a fan, but it added an extra texture and made the flavor more rich. Makes a family sized batch. Oh, and I did grease my cookie sheet.

  • 3 Mar, 2010

    Belive this comment!!! The best oatmeal cookies I have ever ever had. PErfect crunch texture everything. I acutally used steel cut oats and regualr oats. I substituted regualr raisins with golden raisins. They were teriffic.

  • 16 Jan, 2010

    The best oatmeal cookies ever! Don;t make a change; the recipe is perfect!

  • 29 Dec, 2009

    I wish to do a public service re this recipe. If you make these cookies, to the letter of the recipe above, you will produce about 28 of the biggest, best, cookies you have ever baked and eaten. Worthy of gourmet gift packages. "Serves 4" is the subtle warning, to explain how 28 Jumbo delish cookies can only serve 4, because they will be snapped up like peanuts, your holiday dinner will be ruined, as the 4 of you will be totally filled up. Happened to us. 12/24/2009. 'Nuff said!!

  • 5 Dec, 2009

    These cookies are tasty and very easy to make. I don't think they're the absolute best oatmeal raisin cookie I've ever had, but they're still good. I love the inclusion shredded coconut. Since I don't like huge cookies, I dropped heaping-tablespoons of dough and cooked them for 16-17 minutes. The cookie sheet didn't need to be greased.

  • 7 Oct, 2009

    Adding coconut to a long time basic favorite really
    adds a chewie plus.............mykele

  • 5 Oct, 2009

    These cookies are a keeper for my family. The dough is easy to store in the fridge until you're ready for more! Excellent!

  • 4 Oct, 2009

    Great cookies! I added dried cranberries and currents instead of the raisins, I also added some chopped pecans.

  • 19 Feb, 2009

    These cookies have become a family and friend favorite. They are chewy and delicious.

  • 20 Sep, 2008

    I love cookies, yummy!

  • 10 Sep, 2008

    I think these were the best oatmeal cookies I've ever made! My only complaint is that It doesn't mention that you need to grease the cookie sheet, other than that this one is a keeper.

  • 5 Aug, 2008

    I really didn't think these were very good. Yes, they were easy to make, but they were lacking something really important: taste. I realized afterward that this recipe didn't call for cinnamon. Maybe that was what was missing. In any case, I wasn't impressed and I don't think I'll make them again.

  • 28 Feb, 2008

    I have made these for everyone and they all LOVE them! This is a must have recipe in your recipe box!

  • 16 Jan, 2008

    Wonderful recipe crisp on the outside chewy on the inside. Definitely a keeper