Oatmeal raisin cookies have never done much for me. They are my mom’s favorite cookie, so I ate them plenty growing up, but I never lowed the raisins and the overall cookie I found blah.
Enter Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich
Nope. John and I especially devoured them. The slightly tart edge of the cherries compliments the coconut and cinnamon perfectly. These cookies are, in a word, addictive. We actually ate all of them before any of the other cookies.
- 2 cups old fashioned rolled oats
- ¼ cup water
- 1 cup AP flour
- ¼ cup white whole wheat flour
- ½ t baking soda
- 1 t cinnamon
- ¼ t freshly ground nutmeg
- ½ lb (2 sticks) unsalted butter
- ¾ cup (5¼ oz) packed light brown sugar
- ½ cup (3½ oz) granulated sugar
- 1 t vanilla
- ½ t salt
- 1 large egg
- 1 cup coconut chips (shaved or flakes)
- 1 cup chopped dried tart cherries
- Place the oats in a small bowl and sprinkle them with the water. Set aside.
- Whisk together the flour, baking soda, cinnamon and nutmeg and set aside.
- Cut the butter into chunks and met it in a large saucepan over low heat. When it is melted, remove it form the heat and stir in the sugars, vanilla and salt. Add the egg and stir it briskly. Stir in the flour mixture until it is mostly moistened. Then stir in the oats, coconut and cherries. Cover the dough with wax paper (press down) and chill for 2 hours, or, even better, overnight.
- Preheat the oven to 350 F. If you are baking 2 sheets at a time, position the racks in the upper and lower thirds of the oven.
- Do not line your cookie sheets with anything nonstick--if you prefer not to use the sheets bare line them with foil, dull side up.
- You can bake these cookies up large (about 2 tablespoons of dough) or small (1 tablespoon). I would count on 12 small cookies per sheet or 6 large. I did small because they were for small kids. Bake for 12-15 minutes for large cookies and 10-12 minutes for small cookies, until the cookies are golden brown on top. If baking 2 sheets at a time, rotate from top to bottom and front to back halfway through. Cool the cookies for at least 5 minutes before transferring to a cooling rack (longer if they don't hold together).
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Who would have thought that such a simple change-up could make such a world of difference! These sound delicious.
I have a recipe for an oatmeal cookie that has coconut. It was amazing what the coconut did to the flavor and texture — and I'm not a huge coconut fan.
I also was never a fan of oatmeal cookies…the addition of coconut might change my mind!
These sound really tasty! Cherries + Coconut = YUM! Merry Christmas. Theresa
Thanks for the recipe. I'm a big fan of oatmeal cookies!
Happy Holidays to you!
I've never been super fond of the raisin addition to oatmeal cookies…I love the cherry idea though. Nom!
I just made these! They’re delicious!
Yay! Thanks for letting me know!
Where do you get coconut chips? Can I use unsweetened flake coconut instead, do you think? And why the no non-stick?
Coconut chips, to me anyway, are the coconut flakes. I fixed it to make it more clear, and yes you can definitely use cococnut flakes. And to keep the cookies from spreading too much, re non stick.
I ate at least 8 of these myself, and I made them biiiiiigg. Everyone who I shared them with loved them. I followed the recipe exactly as stated. I feel good about lowering my cholesterol by eating more oatmeal! And raisins are fruit, right?
Yay! Thanks for letting me know–and yes, definitely health food! 😀