RAISIN COCONUT TREASURE COOKIES
Another nice Christmas cookie. If you like, you may substitute 1 1/2 cups chocolate chips for the raisins.
Provided by JJOHN32
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix graham cracker crumbs, flour and baking powder. Beat sweetened condensed milk and margarine until smooth. Add crumb mixture. Mix well. Stir in raisins, coconut and walnuts.
- Drop by tablespoons onto lightly greased cookie sheets. Bake 9-10 minutes or until lightly browned. Cool 2-3 minutes. Remove from cookie sheets. Store loosely covered at room temperature.
Nutrition Facts : Calories 261.3 calories, Carbohydrate 33.3 g, Cholesterol 21 mg, Fat 13.6 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 6.4 g, Sodium 177.7 mg, Sugar 23.4 g
COCONUT RAISIN DROP COOKIES FOR 100 BY FREDA
serves 100 drop cookies. Wonderful for large groups or Huge batches of cookies. Note: a Commercial mixer is needed for these. . . or cut recipe in 1/2. This is another foodservice Quanity cooking recipe.
Provided by FREDA GABLE
Categories Cookies
Time 25m
Number Of Ingredients 14
Steps:
- 1. Commercial mixer is used in this recipe; Preheat Oven @ 375 a Large 18x26 baking sheet pan "GREASED" or pam sprayed, or use parchment paper lined.
- 2. Add Ingredients in order Listed into Mixer bowl. Using low speed Mix for 2 min. or til well blended.
- 3. Drop by 1" scoop onto baking sheet, lined with parchment paper in rows, 4 x 6 across. Bake about 10 minutes. . . til golden on the edges. These freeze well.
MOM'S SOFT RAISIN COOKIES
With four sons in service during World War II, my mother sent these favorite cookies as a taste from home to "her boys" in different parts of the world. These days, my 11 grandchildren are enjoying them as we did, along with my stories of long ago.- Pearl Cochenour, Williamsport, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen.
Number Of Ingredients 13
Steps:
- Combine water and raisins in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain). , Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 170 calories, Fat 7g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 116mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT RAISIN COOKIES
Velvety shortbread cookies with coconut and raisins. Pecans also taste great in these cookies.
Provided by sal
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- In a medium bowl, cream together the butter, white sugar, egg yolk and vanilla until smooth. Stir in the flour until well blended, then mix in coconut raisins and pecans (if desired). Chill for at least 4 hours or overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. Roll tablespoonfuls of dough into balls or logs and place them 2 inches apart onto the prepared cookie sheets.
- Bake for 25 to 30 minutes in the preheated oven, or until lightly browned. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 193.9 calories, Carbohydrate 23.5 g, Cholesterol 28.9 mg, Fat 10.7 g, Fiber 1.2 g, Protein 1.8 g, SaturatedFat 6.8 g, Sodium 75.2 mg, Sugar 12.8 g
COCONUT AND OATMEAL DROP COOKIES
Provided by Food Network
Time 15m
Yield 48 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Grease 2 large cookie sheets. Cream butter and sugars in mixer until light and fluffy. Add eggs, beat together. Add vanilla, baking powder and baking soda. Then add the flour. Mix until well combined. Stir in coconut and nuts. Mix in oatmeal.
- Drop on greased cookie sheets by the tsp., spacing about 1/2 inch apart. Bake 12 to 15 minutes, just until the edges begin to brown. Transfer to a wire rack to cool.
CHEWY EVIL OATMEAL RAISIN COCONUT COOKIES
I adapted this recipe from several different ones, to come up with the perfect oatmeal rasin cookie. The coconut helps keep the cookies chewy and adds nice flavor.
Provided by Chef Itchy Monkey
Categories Drop Cookies
Time 31m
Yield 5-6 dozen cookies
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl cream together butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs and vanilla until fluffy.
- Stir together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually beat into butter mixture. Stir in oats, raisins and coconut.
- Drop by tablespoonfuls onto parchment-covered baking sheets.
- Bake about 11-13 minutes until golden brown. Cool completely on wire rack.
- Store in airtight container to keep the cookies soft and chewy.
COCONUT OATMEAL RAISIN COOKIES
I fill my cookie jar frequently with these delicious cookies. They're a perfect treat for an afternoon cup of coffee or to tuck into a loved one's lunch. If you don't care for raisins, these cookies are equally good without them.
Provided by Carrie Ann
Categories Drop Cookies
Time 55m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Cream butter and sugars together until light.
- Add egg and mix well.
- Mix together flour, oats, coconut, baking powder and baking soda.
- Add to butter-sugar mixture and mix well.
- Stir in raisins.
- Drop by spoonfuls onto lightly greased cookie sheets.
- Flatten slightly with a fork.
- Bake at 350° for 12-15 minutes or until light golden.
Nutrition Facts : Calories 114.6, Fat 5.3, SaturatedFat 3.5, Cholesterol 15.3, Sodium 83.2, Carbohydrate 16.6, Fiber 0.8, Sugar 10.9, Protein 1.2
RAISIN DROP COOKIES
These cookies are very simple but delicious!! I didn't use cinnamon or nutmeg and although some people may have thought this recipe may be tasteless, I loved it! However, if you love flavor, then you may try the cinnamon and nutmeg although I would recommend this cookie without them as well! This recipe may be to huge so you may cut it in half or I even made 1/4 of it and still got 8 medium sized cookies. Enjoy!
Provided by BestTeenChef
Categories Drop Cookies
Time 27m
Yield 40 cookies, 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Boil raisins in water for 5 minutes.
- Cool then add baking soda. Let stand then add vanilla cinnamon and nutmeg.
- Cream together margarine and sugar then add eggs, baking powder and flour.
- Add raisin mixture to flour mixture and stir together well.
- Drop by teaspoon onto cookie sheet and bake for 12 minutes.
Nutrition Facts : Calories 310, Fat 10.1, SaturatedFat 1.9, Cholesterol 31.7, Sodium 253.7, Carbohydrate 52.2, Fiber 1.2, Sugar 29.9, Protein 4.1
THICK COCONUT OATMEAL RAISIN COOKIES
These are our all time favourite oatmeal cookies. It started off as a basic oatmeal cookie, and over the years, has evolved into this. They are easy to put together, and they make a big batch. Freeze well too! Another one of those "Can't Eat Just One" cookies.
Provided by Diana 2
Categories Drop Cookies
Time 34m
Yield 6 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350*.
- Cream butter and sugar until fluffy.
- Add egg and vanilla. Beat well.
- Combine flour, baking soda, salt, oats and coconut. Gradually add to creamed mixture.
- Add water and raisins.
- Drop by teaspoon full onto a parchment lined cookie sheet.
- Bake for 11 - 14 minutes. Cool slightly before removing from sheet.
Nutrition Facts : Calories 1005.9, Fat 48.1, SaturatedFat 32.4, Cholesterol 116.6, Sodium 674.5, Carbohydrate 138.8, Fiber 8.9, Sugar 87.2, Protein 12.2
GRANDMA KRAUSE'S COCONUT COOKIES
When my two daughters were young, their great-grandma made them coconut cookies with oats. Thankfully, she shared the recipe. —Debra Dorn, Dunnellon, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, beat shortening and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Stir in oats and coconut., Divide dough into 4 portions. On a lightly floured surface, shape each into a 6-in.-long log. Wrap in waxed paper; freeze 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices, reshaping as needed. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 5 minutes. Remove to wire racks to cool., Freeze option: Place wrapped logs in a freezer container; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Prepare and bake as directed.
Nutrition Facts : Calories 109 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 56mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
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