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Bakery Style Oatmeal Raisin Cookies

  • Author: Julie
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 18 cookies 1x


  • 3/4 cup salted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup dark brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup old fashioned oats
  • 3/4 cup sweetened coconut flakes, toasted
  • 1/2 cup sliced almonds, chopped finely
  • 3/4 cup raisins


  1. Preheat oven to 350 degrees.
  2. In the bowl of an electric mixer, cream butter and sugars together on medium speed until smooth. Add eggs one at a time, and then vanilla extract.
  3. In a separate bowl, mix flour, baking soda, ground cinnamon, ground cloves, salt and oats. Gradually add to the mixing bowl on medium low speed until a dough forms. Add the toasted coconut, raisins and almonds and mix until evenly distributed.
  4. Scoop 1/4 cup size cookie dough balls onto a parchment lined baking sheet (six per sheet) and bake for 14-15 minutes or until edges are nice and brown and center is just done. Allow to cool on the baking sheet for a few minutes before transferring them to a cooling rack.

To Toast Coconut

  1. Spread coconut out in an even layer on a baking sheet. Bake for 3-4 minutes at 350 degrees, stirring once, until coconut is light brown in color. Watch closely as it burns easily.


  • Serving Size: 1 Cookie
  • Calories: 260
  • Sugar: 21g
  • Sodium: 193mg
  • Fat: 11g
  • Saturated Fat: 6.2g
  • Unsaturated Fat: 4.2g
  • Trans Fat: 0.3g
  • Carbohydrates: 38g
  • Fiber: 1.9g
  • Protein: 3.8g
  • Cholesterol: 41mg