Oatmeal Coconut-Raisin Cookies

Valentines Day is coming up, have you heard?
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I’m not one to go all out for this pink teddy bear and box-o-chocolate filled holiday. I just like a little thought to go into a simple gift. The worst thing a girl could get (I’m just grouping us all together, don’t take me too seriously) is a last-minute 99 cent heart-shaped box of chocolates out of the clearance shopping cart that are the fruit filled nougat kind, you know…the weird ones, and a generic card. Every since I was a teen all I ever wanted was one of those GIANT cards — or just a self-made card. But nothing is better than a GIANT SELF MADE CARD! I feel this really shows that someone took time, energy and real interest in you to make such a thing! If you want to go above and beyond now, you can get a semi-nice bottle of red wine too. Yes. YES! I promise I’m not stuck up about Valentines Day, honestly the fact that someone stopped what was going on in their day to think about you, and pick something out for you is sweet enough! I am all about the thought and actions of people not necessarily the material. To each their own though! Maybe all you have been wanting for Valentines Day and have been hinting at your partner about since Christmas, are those lovely diamond earrings from that one store you love; Than by god I hope you get them earrings!! Everyone is different. All I’m saying is make a girl a giant card and buy her a bottle of wine…I promise you’re in!

Better yet, make him or her some cookies!

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This is a recipe from one of my favorite bakeries. Back In The Day Bakery. They do it up, for real. All the butter, all the sugar, all the bacon jam – they have all my love. These cookies, are chewy, slightly spicy, and just crispy enough around the edges. They are like a warm bowl of oatmeal on a cold winters morning. They have a hint of spice and a touch of toasted coconut that makes them stand out form any other oatmeal cookies you have ever tried. The crisp edges and soft, warm chewy center give you the ultimate cookie experience!

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 I’m not going to lie, I have had a major craving for oatmeal raisin cookies the past week. A few days passed and the craving had not gone away so I knew I would have to make some. Now I may be the worst baker in the world, or the best it depends on your point of view. Two nights ago Ory and I had a late night sweet tooth while my show was on (FaceOff on SyFy) and I was going to make these cookies, no problemo. Ory then said while half asleep melted into the couch, “there is yellow cake mix in the cabinet, I would love some yellow cake”. I then thought to myself how quickly box cakes can be whipped up and put in the oven. So on commercial break I went and like lightning put the cake together and got it baking, using my last three eggs…do you see where I’m going here? The cake came out before the show ended, it was perfect – Ory ate it plain and called it “hand-cake”. Me on the other hand, had leftover frosting in the fridge from another cake I made on Sunday, so I plopped a nice dollop on top of my slice.

Well I went to make these cookies the next day and realized I had no eggs, and I needed two! I decided to test an ‘OMG I’M OUT OF EGGS’ egg substitute. I stirred one tablespoon of chia seeds into 1 cup of water and let it sit for about 45 min; I then used that instead of the two eggs. I’m not going to lie – it worked like a charm! Now that was successful in these cookies, but I don’t know how successful it would be in a cake recipe. We will have to test that at a later date. So for this recipe, you can use two eggs like the recipe calls for or get brave and try it with chia seeds, get some extra fiber into your body. 😉

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I wonder what dinosaurs really did do to attract the opposite sex? I’m sure it wasn’t baking cookies…poor T-Rex.

Oatmeal Coconut-Raisin Cookies
Recipe Type: Cookies
Author: Rachael Griffin
Prep time:
Cook time:
Total time:
Serves: 24 cookies
Chewy, slightly spicy and perfectly crispy. Adapted from The Back In The Day Cookbook by Cheryl and Griffith Day.
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, at room temperature (or 1 tablespoon chia seeds soaked in 1 cup water for 15 min – or however long they can sit)
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups old-fashioned rolled oats
  • 1/2 cup raisins
  • 1/2 cup sweetened flaked coconut, toasted
  • Turbinado sugar for sprinkling
Instructions
  1. Position a rack in the lower third of the oven and preheat oven to 350 degrees F. Line two cookie sheets with parchment.
  2. Sift together the flour, baking soda, salt, cinnamon, allspice, and cloves, set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl, using a handheld mixer), cream the butter, granulated sugar, and brown sugar on medium speed until light in color, 3 to 5 minutes. Add the eggs and vanilla and beat until light and fluffy, 1 to 2 minutes. Mix in the oats until just combined.
  4. Add the dry ingredients in thirds, beating just until combined, no more than 2 minutes. Sprinkle in the raisins and toasted coconut and mix until combined.
  5. Finish mixing by hand making sure there are no bits of flour or butter hiding at the bottom of the bowl and the dough is thoroughly mixed.
  6. Use an ice-cream scoop to form the cookies and place on the prepared cookie sheets, leaving 1 inch between the cookies to allow for spreading. Sprinkle each cookie with a pinch of turbinado sugar.
  7. Bake the cookies, one sheet at a time for 12-14 minutes, rotating the pan halfway through the baking time for even doneness. The finished cookies should be lightly golden brown. Let cool on a wire rack. Store the cookies in an airtight container for up to 3 days at room temperature.

1 COMMENT

  1. Lauren Hodge | 13th Feb 16

    Here’s to hoping that Ory read the first paragraph! I had no idea about the chia seeds as an egg sub. Thanks for the knowledge, can’t wait to make them!

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