Oatmeal Raisin Cookies
Classic oatmeal raisin cookies with a chewy, nutty texture from rolled oats, studded with raisins, pecans, and shredded coconut.
Ingredients
all-purpose flour
2⅓ cup
baking powder
2 tsp
baking soda
1½ tsp
ground cinnamon
1 tsp
salt
1 tsp
quick-cooking oats
3½ cup
unsalted butter, slightly softened
1 cup (2 sticks)
light brown sugar, packed
1½ cup
granulated sugar
¼ cup
vanilla extract
2½ tsp
large eggs
2
whole milk
2 tbsp
sweetened shredded coconut
1 cup
pecans, coarsely chopped
1 cup
raisins, coarsely chopped
1 cup
Instructions
1
Preheat and Prepare
Position two oven racks near the center of the oven and preheat to 375°F (about 190°C). Grease two baking sheets.
2
Mix Dry Ingredients
Sift the flour, baking powder, baking soda, cinnamon, and salt into a large bowl. Stir in the oats.
3
Cream Butter and Sugars
Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Gradually add the brown sugar and beat on medium-high until well combined, about 2 minutes. Add the vanilla, then add the eggs one at a time, beating well and scraping down the bowl after each addition. Reduce the speed and add the dry ingredients, mixing until just combined. Add the milk, coconut, pecans, and raisins, and mix until just combined.
4
Bake
Drop the dough by rounded tablespoons onto the baking sheets, spacing at least 2 inches apart. Moisten your hands to prevent sticking and gently flatten the dough. Bake two sheets at a time for 12 to 14 minutes until golden, switching their positions halfway through. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
