For all you soft and chewy cookie lovers out there, these yummy cookies are packed with flavor. My family loved them. When baking them, I found that 18 minutes was fine but 16 to 17 might even be better.....but, then it can vary with the oven.
Chewy Oatmeal
Raisin Cookies
1-1/2 cups All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Cinnamon, optional
In a medium bowl, whisk together flour, baking soda and salt; set aside.
2 sticks (1-cup) Butter, room temperature
3/4 cup packed Light-Brown Sugar
3/4 cup Granulated Sugar
In a large mixing bowl, cream butter and sugars until light and fluffy.
2 large Eggs
1 teaspoon Vanilla
Beat in eggs and vanilla, scraping down sides of bowl as needed.
Add flour mixture, beating just until combined.
2-1/2 cups old fashioned Oats
2 cups Raisins
1 cup shredded Coconut
Add oats, raisins and coconut, beating just until combined.
1 cup broken Pecans or Walnuts, optional
Stir nuts into cookie mixture. Drop level 1/4-cup measures of cookie dough 1-1/2 inches apart onto ungreased cookie sheets. Bake at 350 degrees until cookies have spread out and are golden brown and soft to the touch, approximately 18 to 20 minutes, rotating halfway through. Cool 5-minutes before removing to a wire rack. Yield: 24 large cookies.
To Freeze and Bake Later:
Place cookie dough on a baking sheet in a single layer. Freeze for at least 30 minutes, then transfer to freezer bags, label and date and place in freezer. Frozen cookie dough will keep for about 6 months.
When wanted, bake as many as you need without thawing as above at 350 degrees for 20 to 25 minutes.
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