Fun easy chewy on the inside and crispy on the outside cookie will make you forget it can actually be healthy (ok healthier than say a chocolate dipped chocolate chip cookie) due to the oatmeal and optional raisins. I also add notes on how to make into a ‘chocolate’ version – see directions for that!
Baking these in a moderate oven at 325 degrees really helps these be chewy on the inside while still allowing the outside to crisp up. Great cookies for shipping and freezing and for any time of the day when you need a pick me up.
1 cup all purpose flour
1/2 teaspoon each of baking soda and baking powder
1 teaspoon salt
1-1/2 cup old fashioned rolled oats (oatmeal)
1/2 cup butter (1 stick) unsalted
1 cup light brown sugar packed
1 jumbo/large egg (preferred) or 2 medium eggs
1-1/2 teaspoon pure vanilla extract
1 cup shredded coconut
1/2 cup toffee bits
1 cup raisins (optional)
2 tablespoons of cocoa powder or 2 oz melted unsweetened chocolate (if making chocolate version)
parchment paper for baking (optional)
Preheated oven at 325 degrees
Hand or stand mixer
Cookie Cooling Racks
Made these a couple of weeks ago and felt the need to make them again they were that good. So I have the ingredients coming to room temperature as I share this recipe. The photo is from when I made them a couple of weeks ago.
Remember to preheat oven at 325 degrees and you will be baking these from anywhere of 12 minutes to 15 minutes.
****OK Here we go!*****
Cream butter then slowly add sugar and once combined, turn mixer on high and allow the creamed butter and sugar mixture to slightly change in color (it will get lighter in color)
Add vanilla extract and egg and mix again for 2 minutes.
IF MAKING CHOCOLATE VERSION: Add cocoa powder (preferred) or melted unsweetened chocolate to mixer and stir in at this point.
Sift flour with baking soda, salt, and baking powder.
To dry mixture add oatmeal and stir till combined.
Add dry mixture to wet mixture, slowly with mixer at first to prevent a cloud of flour from creating.
Add coconut and toffee bits, mix in then add optional raisins.
Make spoonfuls and gently roll into round (if at all) and drop onto greased cookie sheets or onto parchment paper (which I prefer for easy removal and to help prevent any burning)
Place on middle shelf in preheated oven and set timer.
Check on cookies at 12 minutes, if they need a little more time, then bake till 15 minutes, but no more than that. They should have flatten slightly and have a light golden color.
Once out of the oven, let cookies set for one minute before removing from cookie sheets to cooling racks.
Let cool completely before freezing to ensure crispy and chewy factor.