How NOT To Make Coconut Oatmeal Raisin Cookies

It started with a craving for something sweet. And while I knew where the mood stabilizers — also known as Symphony chocolate bars — were stashed, I didn’t want to deplete the hubby’s “hidden” supply.

And so begins another misadventure in the kitchen. After reviewing the contents of the pantry I had enough sweet stuff to combine together to make Coconut Oatmeal Raisin Cookies.



  • 3/4 cup butter
  • 3/4 cup white sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 cup flour
  • 1 cup rolled oat
  • 3/4 cup coconut
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups raisins


1. Cream butter and sugars together until light.mixit (Doesn’t this just look light? Use a stand mixer if you’ve got one. Otherwise it will take you some time to get to this.)

Add egg and mix well.

Mix together flour, oats, coconut, baking powder and baking soda.
(This is why you take pictures one way — all portrait or all landscape. Sorry …)

Add to butter-sugar mixture and mix well.

Stir in raisins.

Drop by spoonfuls onto a silicone baking mat.

Flatten slightly with a fork.

Bake at 350° for 12 – 15 minutes or until light golden.

And then, if you’ve noticed, there were no more snapshots of my progress. Things were going so well, uncharacteristically well, that I didn’t think to keep taking photos. But, in retrospect, I should have documented it all so I could show you the moment it all went wrong.

Even toddlers know that you need to evenly space out your cookies otherwise there will be some cookie mitosis action.

Well, even that would have been acceptable.


Perhaps this is an opportunity to be optimistic; to see the situation as half full.

And try and make a pizza cookie sundae?
So there you have it, kids, how NOT to make coconut oatmeal raisin cookies.

While the flavors were great, the combined effort and outcome gave this slab-o-cookie a sad aftertaste. Next time, I might reach for a mood stabilizer.


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