Coconut Raisin Chewies

• 2 cups flour
• 2 tablespoons cornstarch (for high altitude baking)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 2 eggs
• 1 teaspoon vanilla
• ¾ cup sweetened flaked coconut
• ¾ cup old-fashioned rolled oats
• 1 cup raisins
• Additional granulated sugar, for garnish

Preheat the oven to 350 degrees. Lightly grease cookie sheets. In a medium bowl, stir together flour, cornstarch, baking powder, baking soda, and salt.

In the large bowl of an electric mixer, cream the butter and sugars until light. Add eggs one at a time, beating between each addition, then add vanilla and coconut, beating until they are thoroughly mixed.

Using a large spoon, gradually stir the flour mixture into the creamed mixture until well blended. Stir in oatmeal and raisins. Drop generous teaspoons of cookie dough onto the prepared cookie sheets, leaving 2 inches between each cookie.

Bake 10 -11 minutes until the cookies are puffed and golden brown. Remove them from the oven, sprinkle with sugar, and transfer them to wire racks to cool.

Chef’s Note: When baking at high altitude, the cookies will rise and then flatten slightly. After removing them from the oven, allow them to cool 1 minute before transferring to a rack to cool completely.

Yield: 3 ½ dozen 3-inch cookies