Rookie Cookies
Rookie Cookies are a classic World War II recipe that is simple and delicious. Oatmeal raisin cookies with walnuts and coconut added to the mix. So good!
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 minutes
- Yield: 4 dozen 1x
- Category: Cookie
- Method: Baked
- Cuisine: American
Ingredients
Units
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- 2 eggs
- 2 cups brown sugar
- 1 cup (two sticks) melted unsalted butter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 4 cups rolled oats (not instant or pre-cooked)
- 1 cup chopped walnuts
- 1 cup shredded coconut
- 1/2 cup raisins
- 1/2 cup of water
- Non-stick cooking spray
Instructions
- 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.
Notes
The original recipe states that if you use “Quick Oats”, the cookies will be less chewy. We did not try that and used regular rolled oats.
Find it online: https://www.afamilyfeast.com/rookie-cookies/
