COCONUT OATMEAL RAISIN COOKIES
Instructions:
Preheat oven to 375 degrees.
In a medium bowl, mix together the flour, baking soda, salt, coconut flakes, nutmeg, cinnamon, oats, and raisins; set aside.
In large bowl, combine the butter and coconut oil with both sugars. Beat on medium speed until light and fluffy or hand whisk for about 2-3 minutes until ‘wet sand-like’ mixture is formed.
Reduce speed to low. Add the vanilla and egg. Beat until well mixed, about 1 minute.
Add the dry ingredients to the wet ingredients bowl; mix until combined and flour is no longer visible.
Roll dough into even size balls and lightly flatten.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.
I have been recently obsessed with oatmeal raisin cookies, though I always found the store-bought ones were either too sweet or overbearingly tainted with cinnamon. This low-sugar and butter recipe is really delicious and doesn’t taste ‘healthier.’ The mix of butter and coconut oil blend together to add just the right chewiness and crispy edges that I prefer. I really hope you like it!!
NOTES:
I would recommend using a scale for measuring flour to ensure accuracy.
The dried coconut adds just the perfect texture and enhances the flavor.
If you like more of a dome-shaped cookie, then skip the flattening part. I find the flattening helps create more crispier edges and chewier inside.
Don’t skip the nutmeg. It’s so delicious and adds just the right spice complementing the cinnamon!
Enjoy xx.
