Note: 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.
- 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.