Tales from the Batter Ho’: Oatmeal Cookies from Tish Boyle

To make amends, and because she loves oatmeal cookies, Suzen and I made these together. These are not your standard oatmeal cookies. In addition to the raisins, there is coconut for sweetness and nuts for even more crunch. Cinnamon complements the coconut.

The result? These really are great oatmeal cookies. Even if you not normally a fan, these will have you grabbing for a second, then a third, ..

Suzen scooped these oatmeal cookies out in rounded tablespoonfuls onto the baking sheets. She got 53, not 66. Ah, again a difference of 13. I handed the sheets to her as she put them in the oven. She did not see me grab off an unbaked cookie to sample the dough. But she has a good eye, and as she slipped the sheet into the oven, she did a quick count. She was left with a puzzled look on her face.

She inspected me. The dough was in my left hand, behind my back. I smiled with innocence. She shrugged and set the timer. I backed out of the room and sampled the batter. I’m not sure what was better. The batter or my acting skills.

Oatmeal Raisin Nut Coconut Cookies

Yield: 66 cookies

Ingredients:

• 2 ⅔ cups all-purpose flour
• 2 teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon ground cinnamon
• teaspoon salt
• 3 ½ cups quick-cooking rolled oats
• cup (2 sticks) unsalted butter, slightly softened
• 1 ½ cups firmly packed light brown sugar
• ¼  cup granulated sugar
• ½ teaspoons vanilla extract
• large eggs
• 2 tablespoons whole milk
• 1 cup sweetened shredded coconut
• 1 cup pecans, coarsely chopped
• 1 cup raisins, coarsely chopped

Preparation:

Arrange two racks near the center of the oven and preheat to 375°F. Grease two baking sheets.

Sift together the flour, baking powder, baking soda, cinnamon, and salt into a large bowl. Stir in the rolled oats.

In the bowl of an electric mixer, using the paddle attachment, beat at medium speed until creamy, about 1 minute. Gradually beat in the brown sugar and beat at medium-high speed until well blended, about 2 minutes. Beat in the vanilla extract, then add the eggs one at a time beating well after each addition and scraping down the sides bowl as necessary. Reduce the speed to low and add the dry ingredients, A until combined. Add the milk, coconut, pecans, and raisins and mix just until combined.

Drop the dough by rounded tablespoon onto the prepared pans spacing them at least 2 inches apart. Moisten your palm to prevent sticking and flatten the mounds of dough slightly. Bake the cookies, two sheets at a time, for 12 to 14 minutes, until golden brown, switching the sheet positions

Halfway through baking. Cool the cookies on the sheets for five minutes, then transfer them to wire racks and cool completely.