I like oatmeal & raisin cookies, but after trying a friend's recipe with nuts & coconut, I had to come up with a recipe of my own! So I decided to add chopped walnuts, coconut, honey & cinnamon, along with using whole wheat flour. They are simple to make and will bring a smile to any true cookie lover!
*yields 5 dozen cookies
- 1/2 cup (1 stick) plus 6 tbsp butter (softened)
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 tbsp honey
- 2 eggs
- 1 tsp vanilla
- 1-1/2 cups whole wheat flour (you can use all-purpose if that's all you have)
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1/2 tsp salt (optional)
- 3 cups uncooked oatmeal (quick or old fashioned will both work)
- 1 cup raisins (I prefer yellow, but use what you have in your pantry!)
- 1 cup shredded coconut
- 1 cup chopped walnuts
1. Heat oven to 350 degrees F.
2. In a large bowl, beat butter & sugars with an electric mixer until creamy.
4. Combine flour, baking soda, cinnamon, & salt.
TIP: If you use a sifter (like in the picture), it will combine for you
without having to mix, along with taking out any clumps.
5. Add mixture slowly to the dough while mixer is on.
6. Add oats, raisins, coconut, & walnuts; mix well.
7. Drop dough by rounded tablespoons onto ungreased cookie sheet.
TIP: If you will use parchment paper, you can prepare all of the cookie sizes,
and switch between baking without having to wait for the pan to cool!
8. Bake 8-10 minutes, or until the bottoms are lightly golden brown.
9. Let cookies cool completely & store in an airtight container for up to 2 weeks.
TIP: If you freeze by rounded tablespoons, then transfer after frozen
to an airtight container, you can freeze these for up to 6 months.