These cookies combine the delightful chewiness of oats with the sweetness of raisins and coconut, creating a treat that's perfect for any occasion.
Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a medium bowl, combine the flour, baking powder, baking soda, and both types of oats. Set this mixture aside.
Mixing the dry ingredients separately ensures even distribution of leavening agents.
In a large bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer until the mixture is light and fluffy.
Ensure the butter is softened to room temperature for easier mixing.
Add the egg and vanilla extract to the butter mixture and beat until well incorporated.
Scrape down the sides of the bowl to ensure all ingredients are evenly mixed.
Gradually add the dry mixture to the wet mixture, beating on low speed until just combined.
Avoid overmixing to keep the cookies tender.
Stir in the shredded coconut and raisins until evenly distributed throughout the dough.
Fold gently to avoid breaking the raisins.
Drop heaping teaspoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Use a cookie scoop for uniform sizes.
Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are lightly golden.
Rotate the baking sheets halfway through for even baking.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Cooling on the sheets helps the cookies set before moving them.
Store the cooled cookies in an airtight container at room temperature.
Add a slice of bread to the container to keep cookies soft.
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