From the 5/2005 Everyday Food magazine, page 114.
Makes 20, prep time 20 minutes, total time 1 hour.
1.5 cups all-purpose flour, sifted and leveled
1 t baking soda
1 t salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
2 large eggs
1 t vanilla
2.5 cups rolled oats
2 cups raisins
1 cup sweetened shredded coconut
1. Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
2. With an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Add oats, raisins, and coconut; beat just until combined.
3. Drop level 1/4-cup measures of dough, 1.5 inches apart, onto baking sheets.
4. Bake until cookies have spread and are golden-brown and soft to the touch, 18-20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.
Freeze and bake: Freeze unbaked cookies on baking sheet until firm, about 30 minutes. Transfer to resealable plastic bags; keep up to 6 months. Bake as many as you need (without thawing): place 1.5 inches apart on a baking sheet, and bake 20-25 minutes.
My comments: I of course don’t sift or whisk the dry ingredients, and I use less butter than it calls for. I use unsweetened coconut. I did freeze and re-bake them, quite successfully. I recommend them.