Bakery Style Oatmeal Raisin Cookies

• Vegetarian

• Produce

  • 3/4 cup Raisins

• Refrigerated

  • 2 Eggs

• Pasta & Grains

  • 1 cup Oats, old fashioned

• Baking & Spices

  • 2 cups All-purpose flour
  • 3/4 tsp Baking soda
  • 1/2 cup Brown sugar, dark packed
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Almonds
  • 3/4 cup Coconut flakes, sweetened toasted

• Dairy

  • 3/4 cup Butter, salted

Found on lovelylittlekitchen.com

Description

Ingredients

• 3/4 cup salted butter, softened
• 1 cup granulated sugar
• 1/2 cup dark brown sugar, packed
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup old fashioned oats
• 3/4 cup sweetened coconut flakes, toasted
• 1/2 cup sliced almonds, chopped finely
• 3/4 cup raisins

Directions

• Preheat oven to 350 degrees.
• In the bowl of an electric mixer, cream butter and sugars together on medium speed until smooth. Add eggs one at a time, and then vanilla extract.
• In a separate bowl, mix flour, baking soda, ground cinnamon, ground cloves, salt and oats. Gradually add to the mixing bowl on medium low speed until a dough forms. Add the toasted coconut, raisins and almonds and mix until evenly distributed.
• Scoop 1/4 cup size cookie dough balls onto a parchment lined baking sheet (six per sheet) and bake for 14-15 minutes or until edges are nice and brown and center is just done. Allow to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
• Spread coconut out in an even layer on a baking sheet. Bake for 3-4 minutes at 350 degrees, stirring once, until coconut is light brown in color. Watch closely as it burns easily.