Jumbo Oatmeal-Raisin Cookies Martha Stewart
1 1/2 cups all-purpose flour, (spooned and leveled)
1 t baking soda
1 t salt
1 c (2 sticks) unsalted butter, room temperature
3/4 c packed light-brown sugar
3/4 c granulated sugar
2 large eggs
1 t vanilla extract
2 1/2 c rolled oats
2 c raisins
1 c sweetened shredded coconut
Preheat oven to 350. 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. 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.
You can also freeze unbaked cookies and bake them later. Place unbaked cookies on baking sheet and freeze 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.
Prep Time 40 minutes
Total Time 40 minutes
Yield Serves 4
