Coconut Oatmeal Cookies with Golden Raisins

These cookies will cause you to throw all self control out the window. I'd apologize, but I did cut the butter from the original recipe in half, reduce the amount of sugar, and add some whole wheat flour, so I don't feel the need to be too sorry! Heck, we can practically call these breakfast cookies, with the inclusion of oatmeal and golden raisins. 
I wasn't actually the one with no power to resist the cookies, mostly because I didn't have the chance before they'd all disappeared! Ryan and our friend Mike cornered the market on these cookies at our weekly community group, both claiming to eat at least half a dozen each over the course of our hour and a half together. I'm not complaining...there's no greater compliment to a baker than to send her home without any leftovers!

The Back in the Day Bakery cookbook is one of my favorites (for another great recipe, check out the Drunken Blondies from the cookbook!), and it's easy to see why with recipes like this one. Like I said, I healthified the original recipe and made the cookies much smaller than what you'd find in the bakery, but only so you can eat six at once, which is probably the equivalent of one bakery cookie ;) If you're the type to scoff at raisins in cookies, throw some chocolate or white chocolate chips in there instead!

One Year Ago: Slow Cooker Spicy Buffalo Chicken Sandwiches and Banana Bars with Cream Cheese Frosting
Two Years Ago: Carrot Ginger Salad and (Slow Cooker) Penne with Eggplant Tomato Sauce 
Three Years Ago: No Bake Banana Split Pie and Broiled Tilapia Gyros
Four Years Ago: Portabello Pita Pizzas and Moroccan Carrot Sandwiches

Coconut Oatmeal Cookies with Golden Raisins
adapted from the Back in the Day Bakery cookbook

Ingredients:
-3/4 cup whole wheat flour
-1/2 cup all purpose flour
-1/2 tsp baking soda
-1/4 tsp sea salt
-1/2 tsp ground cinnamon
-1/4 tsp ground allspice
-1/4 tsp ground cloves
-1 stick butter, at room temperature
-1/3 cup granulated sugar
-1/2 cup brown sugar
-2 eggs, at room temperature
-1 tsp vanilla extract
-2 1/4 cups old-fashioned oats
-1/2 cup golden raisins
-1/2 cup toasted coconut

 Directions:
1. Preheat oven to 350F and line two baking sheets with parchment paper. Set aside.
2. In a large bowl, whisk together the flour, baking soda, sea salt, cinnamon, allspice, and cloves. In the bowl of a stand mixer, cream butter and sugars for 3 minutes, until light and fluffy. 
3. Beat in the eggs and vanilla, scraping down the sides of the bowl as needed, followed by the oats. Add the dry ingredients in thirds, scraping down the sides of the bowl after each addition.
4. Stir in the coconut and raisins, mixing just until combined. Cover dough and chill for at least one hour.
5. When ready to bake, drop rounded tablespoonfuls of dough onto the prepared baking sheets and sprinkle with cane sugar, if desired. Bake at 350F for 10-12 minutes, until cookies are cooked through and golden brown.