November 21, 2012

Raisin Crunch Cookie Recipe

I made this recipe last Christmas and they were my boyfriend's favorite cookies.  At that time I made them using 1 cup of butter in the recipe and while they tasted great, they spread on the pan and were very thin.  They just didn't look very pretty.

I recently recieved a sample of Tropical Traditions Gold Label Virgin Coconut Oil and had an oportunity to review it in a recipe if I so chose, but was under no obligation.  I had not previously cooked or baked with coconut oil so I was anxious to give this a try and this seemed like the perfect recipe.

I think the remake of this recipe turned out awesome (better than the original)!  See how pretty these look?

Not only did the Tropical Traditions Gold Label Virgin Coconut Oil enhance the flavor of the cookies, but they look so much prettier since they didn't spread out and get really thin.  It was definitely a good choice to replace the butter in this recipe with coconut oil.

The coconut oil is more concentrated, so I reduced the amount down to 3/4 cup vs. 1 cup of butter in the original recipe.  The dough is very crumbly, but just press firmly when making the balls.  I can't wait for the BF to give this new version a try!


1/2 cup granulated sugar
1/2 cup raisins
1-1/4 cups packed flaked coconut
1 cup crushed cornflakes
3/4 cup packed brown sugar
1/2 cup quick-cooking oats
1-1/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cup Tropical Traditions Gold Label Virgin Coconut Oil
1 egg slightly beaten 
1 teaspoon vanilla


1.  Measure all ingredients into a stand mixer or large mixing bowl.
2.  Mix on low to medium to combine ingredients. 
3.  Roll dough into walnut-sized balls.  Dough will be extremely
crumbly so press firmly.
4.  Place 2 inches apart on a lightly greased cookie sheet or baking stone.
You can tell I use my baking stone quite
often. . .it is well seasoned!

5.  Bake in a preheated oven at 350 degrees F for 10 to 12 minutes
or until edges are lightly browned.
6.  Cool 5 minutes on baking sheet. Remove to wire
racks to cool completely.

Yield: 3 to 4 dozen
You might want to view this YouTube video to learn more about the Tropical Traditions Company and how the Gold Label Virgin Coconut Oil is produced.

Disclaimer:  Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

This recipe is featured on Foodie Friends Friday Linky Party.

Foodie Friends Friday


  1. Great idea with the coconut oil. I bet the flavor is really good. I am hosting a great giveaway on Dining With Debbie. (1) $50 gift certificate to my favorite jeweler and (2) a signed copy of Arkansas Pie: A Slice of the Natural State written by fellow blogger, Kat Robinson. I would love for you to come enter Merry Merry Munchies and the rafflecopter entry. I think you would enjoy either one of these prizes.

  2. What a nice cookie and a great idea to change the butter so the cookies don't spread! Thanks for sharing at Foodie Friends Friday!


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