Christy Rost
celebrating home and family

Coconut Raisin Chewies

| Christy Rost
  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1/4 cup shortening
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cup sweetened flaked coconut
  • 3/4 cup quick-cooking rolled oats
  • 1 cup raisins
  • 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.

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