Granny and Paw Paw recently stayed with me in Houston while visiting Paw Paw’s sister Aunt Ella Mae. I baked a batch of these cookies to have with our afternoon coffee. They were so good, Granny wrote down the recipe! That’s a big complement coming from someone who already makes a great oatmeal raisin cookie.
By Elizabeth Savoie Dronet from Martha Stewart’s Everyday Food Magazine.
Ingredients
- 1 1/2 cups all-purpose flour, (spooned and leveled)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup packed light-brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups rolled oats
- 2 cups raisins
- 1 cup sweetened shredded coconut
Method
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- With an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Add oats, raisins, and coconut; beat just until combined.
- Drop level 1/4-cup measures of dough, 1 1/2 inches apart, onto baking sheets ideally covered with parchment paper. I sometimes slightly flatten the dome of the cookie to ensure it cooks evenly.
- Bake until cookies have spread and are golden brown and soft to the touch, 18 to 20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.
**Freeze unbaked cookies on baking sheet until firm, about 30 minutes. Transfer to resealable plastic bags (label and date); keep up to 6 months. Bake as many as you need (without thawing); place 1 1/2 inches apart on a baking sheet. Bake 20 to 25 minutes.
**My friend Jill threw in a few Ghirardelli white chocolate chips and says the cookies were fabulous. You may want to give it a try.
Aunt Ella Mae, Great Paw Paw Ed, Aunt Wilma
Paw Paw & Granny with Aunt Ella Mae 2011
Savoie Secrets: It's a Family Recipe 