Oatmeal Coconut Raisin Cookies Recipe

Name: Oatmeal Coconut Raisin Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup shortening; 1/2 cup cubed margarine or 1/2 cup butter; 2 eggs; 1 cup brown sugar, packed; 1 cup white sugar; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 1/2 teaspoons vanilla; 2 cups flour; 2 cups quick oats; 2 cups shredded sweetened coconut; 1 cup raisins (optional); 1 cup walnuts (optional)

Servings: persons

1/2 cup shortening
1/2 cup cubed margarine or 1/2 cup butter
2 eggs
1 cup brown sugar, packed
1 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons vanilla
2 cups flour
2 cups quick oats
2 cups shredded sweetened coconut
1 cup raisins (optional)
1 cup walnuts (optional)

1
Preaheat oven to 375 degrees farenheit.
2
Mix together shortening, margarine, sugar, brown sugar, eggs and vanilla.
3
In a separate bowl, combine flour, soda, baking powder, oatmeal, coconut.
4
Add two mixtures together and mix.
5
Mix in nuts and raisins.
6
Place dough balls on un-greased cookie sheet (air bake sheet works well).
7
Pat down dough balls to make them about 1/3 as tall as when balls.
8
Bake for 10-12 minutes.

1269

kcal

Calories

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup shortening, 1/2 cup cubed margarine or 1/2 cup butter, 2 eggs, 1 cup brown sugar, packed, and more.

Yes, Oatmeal Coconut Raisin Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oatmeal Coconut Raisin Cookies

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