Ingrédients pour Chewy Evil Oatmeal Raisin Coconut Cookies
- 1 cup (2 sticks) unsalted butter
- ½ cup shortening
- 1 cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 3 cups rolled oats
- 1 cup raisins
- 1 cup unsweetened shredded coconut
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chewy Evil Oatmeal Raisin Coconut Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Chewy Evil Oatmeal Raisin Coconut Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ½ cup shortening, 1 cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 3 cups rolled oats, 1 cup raisins, and 1 cup unsweetened shredded coconut.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 11-13 minutes, or until the edges are golden brown. Start checking at 11 minutes.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature to maintain their chewy texture.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
344g
Fat
129g
Carbs
50g
