These chewy oatmeal coconut cookies are loaded with raisins and flaked coconut, perfect for chewy cookie lovers, I promise! I have probably mentioned my dad’s penchant for very chewy treats before and his version of the Vanishing Oatmeal Cookies that he has fine-tuned to cookie perfection. This cookie recipe is the result of my mission to make one helluva chewy cookie for him.
Chewy Oatmeal Cookies
I figured you needed large flake oats, flaked coconut, and of course, chewy raisins combined to make the chewiest cookies possible. And yes, what was churned out of my oven at the end of my cookie testing was one tasty, jaw-ache-inducing cookie!
Flaked Coconut
This is the real secret to the chewy texture of this cookie. Flaked coconut is larger and tougher than shredded, and gives these the perfect texture. You can use sweetened for a sweeter cookie, or unsweetened. Try both and see which you prefer!
Raisins or Chocolate Chips
Because I was testing out my recipe, I tried out both chocolate chips and raisins in these cookies. I couldn’t tell you which I preferred because, hey, can you ever go wrong with chocolate? And the raisins made it super chewy, which was a good thing. This is totally a personal preference, as either will bake up great.
More Oatmeal Cookie Recipes
How to Store
Store these in a sealed container at room temperature for up to 5 days. If you want them to soften up, place a piece of bread into the container with them. To freeze, place them into a freezer-safe container or bag and freeze for up to 3 months.
Make sure to underbake these for the best chewy texture! This recipe has been on my website for almost 10 years now, I’ve updated it with new photos – and it still passes the test of time and these are still simply fantastic cookies.
Happy Baking!
Karlynn
Chewy Oatmeal Coconut Cookies
Ingredients
- 1 cup butter
- 1 1/4 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 2 cups flaked coconut
- 3 cups large flake oats
- 1 1/2 cups raisins or chocolate chips
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer with a paddle attachment, or with a hand mixer, cream together your butter and sugars until the mixture is light-colored.
- Add in your eggs one at a time, beating until fully incorporated.
- Whisk the flour, baking soda, and salt together in a large bowl. Beat the flour mixture into the butter mixture, adding slowly until it's completely incorporated into the butter mixture.
- Add in your coconut and oatmeal, mixing slowly on the lowest setting of your mixer or by hand.
- Choose whether you are going to add chocolate or raisins, and then mix them in until evenly mixed throughout the dough.
- Drop by rounded tablespoonful onto a greased or parchment paper lined cookie sheet and bake for 8-10 minutes until the edges are set and the bottoms are browned. These are best when slightly underbaked to retain their chewiness.
- Store in a closed container at room temperature for 4-5 days or freeze in a freezer safe container or bag for up to 3 months.
Notes
- You can split the dough in half and do half chocolate chips and half raisin if wanted.
- I prefer to let the coconut, oatmeal, and raisins be the flavors of the cookie, but you can add 1/2 teaspoon cinnamon and 1 teaspoon vanilla if you prefer.
- there is a lot of sugar in this recipe, so use unsweetened medium flaked coconut if you want to cut the sweetness
Nutrition
Karen Hart says
The oatmeal raisin cookies do not say All purpose flour or Self rising flour? Thank you
Jamie says
They were really good, I made 2 batches one with the raisins and one with the chocolate chip. Everybody liked both of them. Had to cook the a little longer.
spyboy says
These are fantastic! I am a big cookie fan and love oatmeal raisin, and chocolate chip cookies with pecans or walnuts. But add that bit of shredded coconut to either and I gotta be careful not to eat the whole batch! I too use the unsweetened coconut flakes to cut down on the sugar. Excellent!
Julia says
This is a delicious cookie. I’ve made it several times with perfect results. Once with raisins, once plain and once with mini chocolate chips. I love them and so does everyone I serve them too. Great job Karlynn.
Lela Elinburg says
Looking forward to trying your recipes!!!
Monique says
Recently made these, and they didn’t spread out like people mention in their reviews, or as the photo shows both on this website, and in your book. The texture is more like small oat cakes. I followed the right amount of ingredients except cut back on sugar (2/3 cup granulated and 3/4 cup brown). I beat butter and sugars etc and followed instructions. Is it the type of butter I used? Don’t know why they didn’t spread out? They seem very dry. I made your Dark Chocolate Cherry Hazelnut Cookies prior to making these, and those turned out fabulously.
Mardelle says
The best bread I ever made! Thanks for sharing!
Mardelle says
Absolutely delicious cookie! A unique combo or crispy with soft and chewy. I did a slight modification. Used 1/2 vegetable shortening and 1/2 cup butter to cut down on fat. Used 1 cup of organic coconut, and 1 cup of raisins with tablespoon on vanilla and 1 tsp of cinnamon.
I rolled them into a tight ball and flattened them. They spread nicely and I cooked only 8 min! Love them! This is truly a special catch of cookie for my son studying for his bar exam and needs these to give him energy! He’s going to love them! Thank you! 💜
Carl D Andrews says
shortening is straight fat and worse for you than butter.
Michelle says
I googled “coconut oatmeal cookie bakery” hoping to get a recipe like the one I enjoy at a coffee shop nearby… This did not disappoint! It was exactly what I was looking for—and just as good! Thank you so much. BTW I made it exactly as posted.
Beth says
I use unsweetened coconut when there is already a lot of sugar in a recipe. I added a half teaspoon of cinnamon as well. The cookies were a hit!
ML says
Chewy and delicious! I made basic recipe then made half with raisins and the other with chocolate chips and pecans. I added vanilla to the basic recipe.
BeckyB says
I have a similar recipe and was checking to compare mine to other recipes. The ratio of sugar plus coconut to other ingredients in this recipe makes my teeth hurt just looking at it. I would cut down on the sugar and even the coconut to reduce the sweetness and potential to develop pre-diabetes. – add nuts and some dark chocolate chips to improve nutritional quality and taste. I prefer currants over raisins. Cutting down on sugar is easy – I haven’t found a problem with even halving it in oatmeal cookies, especially when adding other sweet things like coconut and dried fruit. They still taste great and maybe you can indulge more with a more “nutritious” cookie.
J says
Are used half butter and half baking stick. I also added half teaspoon salt and a teaspoon of vanilla like others have mentioned. I soaked my Craisins in warm water and drained them before adding. And I also added the chocolate chips. What an amazing cookie, and a simple recipe. I love it!