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Raisin-Chip Oatmeal Cookies

The texture of these cookies is just right with plump raisins, sweet chocolate chips, crunchy nuts and yummy coconut. Any leftover cookies freeze nicely.—Anna Free, Cleveland, Ohio
  • Total Time
    Prep: 15 min. Bake: 15 min./batch
  • Makes
    12 dozen


  • 2 cups butter, softened
  • 1-2/3 cups sugar
  • 1-2/3 cups packed brown sugar
  • 4 large eggs
  • 3 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 2-1/2 cups quick-cooking oats
  • 2-1/2 cups old-fashioned oats
  • 2 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 cups semisweet chocolate chips
  • 3 cups coarsely chopped nuts
  • 2 cups raisins
  • 1 cup sweetened shredded coconut


  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; gradually add to the creamed mixture and mix well. Stir in chocolate chips, nuts, raisins and coconut.
  • Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks to cool.
Editor's Note
Make half of the recipe at a time to fit into a mixing bowl.
Nutrition Facts
2 each: 227 calories, 12g fat (6g saturated fat), 25mg cholesterol, 141mg sodium, 29g carbohydrate (18g sugars, 2g fiber), 4g protein.
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