Saturday came around and I got such a craving for cookies that I had to whip up a batch last night. Cookies are one of my favorite desserts to indulge on, but I try not to have them around the house to often because I can’t get away with having just a few! From all the types of cookies, I decided on making oatmeal raisin. I love it when cookies come out really chewy, but have had problems achieving this consistency in the past. This time, instead of using butter in my recipe, I swapped it out for coconut oil in a 1:1 ratio. Coconut oil has become my all-time favorite ingredient when baking and it does the trick for eliminating any dryness of the finished product. I made a mix of regular and golden raisins for this cookie, but feel free to add in any dark chocolate chips or nuts. Let’s take a look at what you’ll need:
¾ cup coconut oil, softened
¾ cup white sugar
¾ cup packed light brown sugar
1 teaspoon vanilla extract
1 ¼ cup all-purpose flour
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon salt
2 ¾ cup rolled oats
1 cup raisins, golden and regular
- Preheat oven to 375 degrees F (190 degrees C).
- In large bowl, cream together coconut oil, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture.
- Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely and enjoy!
You’ll notice that the coconut oil actually enhances the flavor of these cookies, along with the chewy texture. If you only want to make a few cookies at a time, you can take your remaining batter, roll it in plastic wrap, and freeze until you want to bake them next.