These are classic oatmeal cookies with coconut. The coconut makes them both crip and chewy.
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 sticks butter, room temperature
1/2 cup granulated sugar
1 cup light brown sugar, packed
1/2 tsp. vanilla extract
2 large eggs
1 cup quick-cooking rolled oats
1 ccup sweetened shredded coconut
1/2 cup raisins
Preheat oven to 350 degrees. Butter 2 cookie sheets.
In medium bowl, sift together flour, baking powder, baking soda, cinnamon and salt.
In large bowl with hand mixer, or in standing mixer, cream butter on high until light and fluffy. Beat in both sugars and vanilla. Add the eggs, one at a time, beating well after each addition.
Gradually beat in dry ingredients. Using a wooden spoon, stir in oats, coconut and raisins.
Drop dough by heaping tablespoons onto prepared cookie sheets, placing them 3″ apart. Bake for 15 minutes, or until lightly browned. Transfer to wire racks to cool.
PDF 
