Oatmeal Coconut Raisin Cookies

That's a mouthful to say, isn't it. Good thing these cookies are only bite-size. They really should be called Chewy Oatmeal Coconut Raisin Cookies, but that's a little much :) Remember these cookies? I started to make another batch before I realized I was out of nutmeg. oops. So I thought I'd take the opportunity to play with the recipe a little. Instead of the 1/2 tsp nutmeg, I added 1/4 tsp cinnamon and then a mix of allspice, ground cloves and ginger to make up the other 1/4 tsp. And hey, why not throw in a 1/2 cup of raisins? The result--fantastic. The perfect after-school snack (or anytime snack). I love a happy mistake.
Oatmeal Coconut Raisin Cookies
1 1/4 cups 5-minute organic rolled oats
1/2 cup packed brown sugar
1/4 cup shredded coconut
1 Tbsp all-purpose flour
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp mixture of allspice, ground cloves and ginger
4 Tbsp sweet butter, melted
1 large egg, beaten
3/4 tsp vanilla extract
1/2 cup raisins

Preheat the oven to 350 F. Butter two baking sheets (I just lined mine with parchment paper). Combine the oats, brown sugar, coconut, flour, spices, and salt. In a separate bowl, whisk together the melted butter, egg, and vanilla, then mix these into the dry ingredients. Gently mix in raisins. Drop teaspoonfuls onto the baking sheets about three inches apart in all directions and flatten with the back of a fork. Bake for about eight minutes, or until nicely browned. Remove the baking sheets to the countertop and let the cookies cool for a couple of minutes, then transfer them to a wire rack to cool completely before stacking. Makes about two dozen small cookies.