This post is dedicated to all the students out there. I personally ate about 10 of these cookies while studying last week. There’s something about the fact that they have golden raisins, old-fashioned oats, and shredded coconut in them that makes me feel like they can almost be classified as a healthy cookie–which is probably why I had no problem eating that many. Except… well… there is two sticks of butter in these guys. So, maybe they’re not so much healthy as they are uniquely delicious, and great for getting one through a long night of reading and writing.
These are an oatmeal raisin cookie remix. They have cinnamon, allspice, and cloves in them which reminds me of fall and pumpkin pie. However, the golden raisins and coconut also give them a tropical sort of taste as well. It seems like it would be a weird combination, but somehow it works.
By the way, I totally think that you could probably get away with using only 1 stick of butter. I also recommend melting 1/2 of the butter to achieve a chewier cookie if you’re into that. Make them. They’re pseudo healthy and are a great studying snack 
Oatmeal Golden Raisin & Coconut Cookies
Makes 24 cookies
Slightly adapted from The Back In the Day Bakery Cookbook
Ingredients
1 1/4 cups all purpose flour
1/2 tsp baking soda
1/4 tsp fine sea salt
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves
2 sticks of butter, at room temperature
1 cup cane sugar
1/2 cup packed brown sugar
2 eggs, at room temperature
1 tsp vanilla extract
2 1/4 cups old-fashioned rolled oats
1/2 cup shredded coconut (The original recipe calls for the coconut to be toasted. I didn’t do it, but you can if you’d like a stronger coconut flavor).
Directions
1. Position a rack in the lower third of the oven and preheat it to 350′ F. Line two baking sheets with parchment paper.
2. Whisk together the flour, baking soda, salt, cinnamon, allspice, and cloves in a bowl and set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment (or using a wooden spoon, a bowl, and some elbow grease; or in a large mixing bowl, using a handheld mixer), cream together the butter, and both sugars on medium speed until light and fluffy. This takes about 3 to 5 minutes with a stand mixer. Stop the mixer every now and then to scrape down the sides.
4. Add the eggs and vanilla and mix until light and fluffy (it will kind of look like a thick cake batter), about 1 to 2 minutes. Stop the mixer every now and then again to scrape down the sides.
5. Turn the speed down to low and add the dry ingredients in thirds, beating until just combined, about 1 to 2 minutes. Stop the mixer every now and then to scrape down the sides.
6. Mix in the oats until just combined, then add the flour mixture in thirds until just combined (no more than 2 minutes). Sprinkle in the raisins and coconut and mix until just combined. Take out bowl from the stand mixer and mix it by hand a couple of times to ensure all of the ingredients have been mixed together.
7. At this point you can chill the dough for 30 minutes, or using a cookie scoop or a 1/4 cup measuring cup, scoop out dough and place on the parchment lined baking sheets leaving 1-inch between the cookies to allow for spreading. Lightly tap each cookie with the palm of your hand to flatten a bit. You could also sprinkle on some cane sugar on the tops at this point.
8. Bake the cookies, one sheet at a time, for 10-12 minutes, rotating the pan halfway through the baking time to ensure that they bake evenly. The finished cookie should be golden brown most of the way through. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely (or feel free to eat them at that point )
The cookies can be stored in a airtight container for up to 3 days at room temperature. You can also freeze some of the dough in portioned out balls and bake them at another time if you don’t think you’ll get through 24 cookies in 3 days.
