Old-Fashioned Coconut Oatmeal Cookies Recipe (Chocolate Chip & Raisin)
This old-fashioned coconut oatmeal cookies recipe is a classic drop-cookie style. You mix the ingredients, scoop onto a tray, and bake for 12 minutes. The result is lightly crisp edges with a soft center, plus chocolate chips and raisins in every bite. In the how-to section, you’ll find simple tips to keep the dough easy to scoop.
Ingredients
1. Dry ingredients
2. Mix-ins
Step-by-Step Method
Preheat and prep the tray
Heat the oven to 350°F (180°C). Line a baking sheet with parchment so the cookies lift off easily.
Combine the dry mix
In a bowl, stir together the flour, wheat germ, baking powder, and baking soda until evenly blended.
Cream butter and sugars
Beat the butter with the brown sugar and granulated sugar for 2–3 minutes until creamy. Add the egg and mix just until incorporated.
Bring the dough together
Add the dry ingredients in two additions. Mix on low (or fold) only until you don’t see dry flour; don’t overwork it.
Fold in oats, coconut, and add-ins
Stir in the oats and shredded coconut. Add the chocolate chips and raisins, then fold until they’re spread through the dough.
Scoop
Drop walnut-sized mounds of dough onto the sheet, leaving about 2 inches (5 cm) between them since they spread as they bake.
Bake and cool
Bake for 12 minutes. Pull them when the edges look lightly set. Let them sit on the pan for 5 minutes, then move to a rack to cool.