Best oatmeal cookies I've ever made. Mo.
1 1/2 cups all-purpose flour (spooned and leveled)
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, room temp.
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla
2 1/2 cups rolled oats
2 cups raisins
1 cup sweetened shredded coconut
1. Preheat oven to 350°F. In a medium bowl, whisk together flour, baking soda and salt; set aside.
2. With an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Add oats, raisins and coconut, beat just until combined.
3. Drop level 1/4 cup measures of dough 1 1/2 inches apart onto baking sheets. (I use parchment paper)
4. Bake until cookies have spread and are golden brown and soft to the touch, 18 to 20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to wire rack to cool completely. Makes 20 large cookies.