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This recipe for Rookie Cookies is from my mother’s old recipe box – and like all of the older recipes we’ve been recreating from her collection – we try to research the origin or background of these old classic recipes whenever we can!
So what a surprise…after doing a Google search on “Rookie Cookies,” we discovered that Rookie Cookies are today best known as a type of cookie that is baked with pot inside! (WHAT!?)
I assure you – our recipe is not a copycat version of THOSE cookies… 🙂
There is also a bakery in Indiana named Rookie’s Cookies – so then we thought perhaps these were a copycat recipe from that bakery. But no – they are best known for their sugar cookies and not the oatmeal based cookie recipe we’re sharing today. So that wasn’t it either…
Finally, we ran across this cookie recipe which was similar to my mother’s, and that recipe referred to it as a World War II cookie using available ingredients. (This definitely sounded more in line with the type of recipe my mother would have saved!)
These Rookie Cookies can best be described as a thick and chewy oatmeal raisin cookie with coconut and chopped walnuts added. They are sweet but not too sweet and very addictive – but only because they are super delicious and not because of any other ‘secret’ ingredient baked inside!
If my mom were still alive today – I know she would have gotten a good laugh about the research we did for this post! And also I know she’d be very happy that we enjoyed these Rookie Cookies as much as she did!
- 2 eggs
- 2 cups brown sugar
- 1 cup (two sticks) melted unsalted butter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 4 cups rolled oats (not instant or pre-cooked)
- 1 cup chopped walnuts
- 1 cup shredded coconut
- ½ cup raisins
- ½ cup of water
- Non-stick cooking spray
- Preheat oven to 350 degrees and place rack in the top third of your oven.
- In the bowl of a stand mixer with paddle attachment (or by hand), beat eggs until light in color, about 2 minutes.
- Add brown sugar and butter and beat until smooth.
- Remove from mixer and add all other ingredients by hand with a heavy wooden spoon.
- Line five cookie sheets with parchment paper and spray with kitchen pan spray.
- Using a #40 scoop (one ounce of dough) scoop out 4 ½ dozen balls placing one dozen per pan and a half dozen on the last pan. Moisten fingers and flatten each ball to about half an inch thick and bake for 15-18 minutes per pan, rotating pan half way through if your oven does not bake evenly. Cookies will be slightly browned and no longer raw in center. I baked one pan at a time but if you do more than one at a time, you may need to increase baking time and rotate pans.
- Cool on racks and store covered at room temperature.
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