Chewy, moist, buttery, coconut & raisin oatmeal cookies… these Hawaiian Oatmeal Raisin Cookies would also be great with dried cranberries instead!
I love this time of year. Fall is my favorite, by far.
I love the smells, the colors, the breezes and the leaves. I love the boots, and sweaters and mugs of steaming pumpkin latte’s and hot apple ciders.
I love any excuse to have a hot cup of something in my hands, and usually a cookie on the side.
I am especially obsessed with oatmeal raisin cookies lately. I used to not like oatmeal raisin cookies much at all, but now I just can’t get enough.
I am also always looking for a good ‘breakfast’ cookie, because… well… we all know cookies are best with a cup of coffee, and I drink most of my coffee in the morning.
So, cookies + coffee for breakfast just makes sense! (At least, in my little world!)
Because these are full of oats and raisins, I don’t feel quite as guilty about indulging for breakfast.
They are also perfect little treats to take to a morning meeting!
- 1 cup butter, softened
- 1 cup firmly packed brown sugar
- 1 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 cups old-fashioned rolled oats
- 2 cups + 2 tablespoons flour
- 1 cup packed sweetened flaked coconut
- 1 cup packed raisins
Preheat the oven to 375ºF. Line several baking sheets with parchment paper and set aside.
In a large mixer bowl, cream together the butter and sugars until light and fluffy, about 3-5 minutes. Beat in the eggs, vanilla, salt, baking soda and baking powder until well mixed.
Mix in the oats and flour until just well combined, and then stir in the coconut and raisins.
Scoop onto the lined baking sheets and bake for 10-12 minutes, or until the edges are just light golden brown.