Oatmeal coconut cinnamon raisin cookies.

Lazy Sunday-afternoon cookies.
Chewy in the middle, crispy at the edges.
No special talent required.

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Very loosely based on Oatmeal Sandwich Cookies by Perfecting the Pairing.

Gather:
1 + 3/4 cup plain flour
1 + 1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon

220 g butter, softened
1 + 1/4 cup dark brown sugar
2 eggs
1 tsp vanilla

1 cup oats
1 cup desiccated coconut
1 cup raisins/sultanas

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Then:

  1. Preheat the oven to 175° C.
  2. In a medium bowl, sift together the flour, baking soda, salt and cinnamon. Set aside.
  3. Soften the butter in the microwave (15 seconds).
  4. In the bowl of a stand mixer with the paddle attachment (or a large bowl if you’re using hand beaters), cream together the brown sugar and butter until light and fluffy (3–4 minutes).
  5. Add the vanilla, then the eggs one at a time. Keep mixing until fully combined.
  6. Slow down the mixer and add the flour etc., mixing until just combined.
  7. Using a wooden spoon, mix in the oats, coconut and sultanas.
  8. Spoon heaped teaspoons of dough on a baking sheet or tray (no more than 9 on a large tray — these spread a lot).
  9. Bake each batch for about 8 minutes or until dry in the middle and golden around the edges.
  10. Leave to cool completely before storing in an airtight container (or making ice-cream sandwiches…).
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