Coconut Raisin Chewies
|½||teaspoon baking powder|
|½||teaspoon baking soda|
|¾||cup unsalted butter, softened|
|½||cup granulated sugar|
|½||cup brown sugar, packed|
|¾||cup sweetened flaked coconut|
|¾||cup quick-cooking rolled oats|
|additional sugar, for garnish|
Preheat the oven to 350 degrees. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
In the large bowl of an electric mixer, cream butter, shortening, and sugars until light. Add eggs, vanilla, and coconut and beat until thoroughly mixed.
Using a large spoon, gradually stir the flour mixture into the creamed mixture until well blended. Stir in oatmeal and raisins. Drop generous teaspoons of cookie dough onto lightly greased cookie sheets, leaving 2 inches between each one.
Bake in a preheated oven 10 to 12 minutes until cookies are puffy and golden brown. Remove them from the oven, sprinkle with sugar, and transfer them to wire racks to cool.
Recipe makes 3 ½ dozen 3-inch cookies.