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Rookie Cookies - A Family Feast

Rookie Cookies

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 minutes
  • Yield: 4 dozen


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


  1. Preheat oven to 350 degrees and place rack in the top third of your oven.
  2. In the bowl of a stand mixer with paddle attachment (or by hand), beat eggs until light in color, about 2 minutes.
  3. Add brown sugar and butter and beat until smooth.
  4. Remove from mixer and add all other ingredients by hand with a heavy wooden spoon.
  5. Line five cookie sheets with parchment paper and spray with kitchen pan spray.
  6. 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.
  7. Cool on racks and store covered at room temperature.