Coconut Raisin Chewies

Christy Rost


2cups flour
½teaspoon baking powder
½teaspoon baking soda
½teaspoon salt
¾cup unsalted butter, softened
¼cup shortening
½cup granulated sugar
½cup brown sugar, packed
1teaspoon vanilla
¾cup sweetened flaked coconut
¾cup quick-cooking rolled oats
1cup 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.

Category: Cookies