Delicious and easy coconut oil oatmeal raisin cookies

Begin by melting the coconut oil, ensuring it is fully liquid but not too hot.

In a large mixing bowl, pour in the melted coconut oil. Add the brown sugar and granulated sugar, then pour in the vanilla extract. Using a paddle attachment or a hand mixer, beat the mixture on medium speed until it becomes smooth and creamy. This should take about 2-3 minutes.

Add the egg into the bowl and continue mixing on low speed until the egg is fully incorporated and the mixture is homogenous and slightly fluffy.

In a separate small mixing bowl, measure out the rolled oats and all-purpose flour. Add the baking soda, salt, and ground cinnamon. Using a whisk, gently stir the dry ingredients together until they are evenly distributed.

Gradually add the dry ingredients to the bowl with the wet mixture, mixing on low speed after each addition to prevent the flour from puffing out of the bowl. Mix just until the dry ingredients are incorporated, without over-mixing.

Once the dry mixture is fully integrated, use a spatula to fold in the coconut flakes and the raisins, making sure they are evenly distributed throughout the dough.

Cover the mixing bowl with plastic wrap or a reusable silicone cover. Place the bowl in the refrigerator and let the dough chill for at least 1 hour. Chilling the dough is crucial as it allows the flavors to meld together and helps the dough firm up, making it easier to handle and shape.

While the dough is chilling, preheat your oven to 350°F. Line your baking trays with parchment paper or silicone baking mats. This step ensures that the cookies do not stick to the trays and makes for easy cleanup.

Once the dough is well-chilled, remove it from the refrigerator. Using a spoon or a cookie scoop, portion out the dough into roughly equal-sized balls, placing 12 cookies on each prepared baking tray. Make sure to leave enough space between each cookie to allow for spreading during baking. Place the baking trays in the preheated oven and bake for 10-11 minutes. Keep a close eye on the cookies; they should appear soft and slightly underbaked but will have firm edges and a light golden-brown top.

Remove the cookies from the oven. Allow them to cool on the baking trays for 2-3 minutes. This initial cooling period helps the cookies set and prevents them from breaking apart when moved. Afterward, transfer the cookies to a wire rack to cool completely. Cooling them on a wire rack ensures air circulates around the cookies, preventing them from becoming soggy.

Enjoy your freshly baked Coconut Oil Oatmeal Raisin Cookies!

Storage tips:

To maintain the freshness of your Coconut Oil Oatmeal Raisin Cookies, store them in an airtight container at room temperature. This will keep them deliciously fresh for up to a week.

If you’d like to freeze them, wrap the dough or baked cookies tightly to prevent freezer burn. They can be stored in the freezer for up to 3 months.

When you’re ready to enjoy the cookies again, reheat them by placing them on a baking tray and warming them in a preheated oven at 300°F for about 5-10 minutes, or until they are thoroughly heated.

These coconut oil oatmeal raisin cookies are perfect for a variety of occasions. Whether you’re packing snacks for a school lunch, serving a treat at a family gathering, or simply indulging in a sweet moment at home, these cookies are a delightful choice.

Enjoy the wholesome goodness and delectable flavor of these easy-to-make cookies that everyone will love!