These Chewy Coconut Oatmeal Raisin Cookies with Walnuts are a delicious cookie recipe perfect for any time of year!
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I am a lover of chewy cookies! Oatmeal cookie recipes are a great way to add some texture and chewy-ness to a cookie.
I remember being younger and not a fan of coconut nor raisins. But if you had given me one of these Chewy Coconut Oatmeal Raisin Cookies with Walnuts, I probably would have loved it!
This oatmeal cookie is a variation of my famous and popular cookie that I make regularly (which is currently still a secret and not on the blog, sorry).
And everyone loves the variations as well!
Salt on Cookies?
If you are not sprinkling your cookies with salt, you are missing out. It is amazing.
I was so skeptical when I saw my first recipe that said to put salt on top after baking but OH MY the sweet and salty factor just takes them over the top!
Once you have cookies with salt, you will never go back.
The addition of shredded coconut to these oatmeal raisin cookies brings some additional texture beyond the oats, some sweetness, and something unique.
Any shred type of coconut will work, but it will affect the experience of finding those pockets of coconut.
The larger the shred, the more obvious it will be.
Very thin coconut will almost disappear.
So I tend to go mid-range for obvious coconut flavor in more places.
Tips for Perfect Cookies
I have learned a few tips for getting perfect, chewy cookies.
First, use a cookie scoop to get even portions for each cookie. In this recipe, I get about 36 cookies using a 1.5 inch scoop.
Use larger or smaller scoops if desired to change the end size of your cookies (also adjusting cooking time).
Second, refrigerate your dough. I ALWAYS do this, no matter what.
I am NOT a fan of thin, crisp cookies and this can happen when dough is not chilled because the butter is already so soft and causes the cookie to spread quickly in the oven.
To combat this, simple refrigerate the cookie dough, either as a batch or in individual scoop balls, 30 minutes before baking.
- 2 cups all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 sticks unsalted butter (room temperature)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup shredded coconut
- 1/2 cup raisins
- 1/2 cup chopped walnuts optional
- sea salt for sprinkling (or kosher)
- In a small bowl, combine the flour, oats, baking powder, cinnamon, and salt. Whisk to combine.
- In a stand mixer with the paddle attachment (or in a large bowl with a hand mixer) beat the butter with the brown and granulated sugars until light and fluffy at medium speed. Add the eggs one at a time until each is beaten into the mixture. Add the vanilla extract and beat until combined.
- Reduce speed to low and slowly add the flour mixture a little at a time until incorporated. Add the raisins, coconut, and walnuts and stir until just combined.
- Scrape the dough off the paddle and put the bowl in the refrigerator to chill 15-30 minutes (see note).
- While the dough is chilling, preheat oven to 350F.
- Using a 1.5 inch scoop, place balls of the dough on a silicone mat (or parchment) lined baking sheet. Leave them a couple inches apart. Gently press down on them so the tops are slightly flattened but the dough is still tall. Place the remaining dough back in the refrigerator to keep it cool.
- Bake for 12-13 minutes until the edges at the bottom are just starting to brown. Remove from the oven and immediately sprinkle with the sea salt. Transfer to a cooling rack to finish cooling.
- Repeat with the remaining dough until all cookies are baked.