Rookie Cookies*

By srumbel

These Rookie Cookies can best be described as a thick and chewy oatmeal raisin cookie with coconut and chopped walnuts added. They are sweet but not too sweet and very addictive – but only because they are super delicious and not because of any other ‘secret’ ingredient baked inside!
from afamilyfeast.com

Ingredients

• 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.
• Ingredients
• 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

Details

Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

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.

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.

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.

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.
Serves: 4 dozen