These are SO good. In fact, I’m famous for these bad boys.
Makes about 3 dozen

Ingredients:

• 1 1/2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter @ room temp.
• 3/4 cup packed light brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla
• 2 1/2 cups rolled oats
• 1 cup raisins
• 1 cup sweetened shredded coconut
• 1 cup chopped walnuts (or any other nut you like!)

Directions:

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
2. In a mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down the sides of the bowl as needed. Add flour mixture. Beat until combined. Add coconut, raisins, oats and nuts. Beat until combined.
3. Drop cookies onto baking sheets. I use a small ice cream scoop…which scoops a little more than a tablespoon for each cookie.
4. Bake until cookies have spread and are golden brown and soft to the touch. 12-15 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

**Dough can be frozen for up to 6 months. If you freeze dough already shaped into individual cookies, you can bake without thawing…just add a few minutes to the bake time!**

Recipe modified from Everyday Food (Issue 21)