Coconut Oatmeal Raisin Cookies

This is a freeform cookie experiment. I didn't really start with a cookie base; if I did, it started this way.. Two sticks of butter plus one cup of brown sugar with two room temperature eggs. I wasn't aiming to make a sweet cookie. Hot out of the oven, these cookies disintegrate upon eating. While they look nice out in the tray, they are hard to remove without a spoon or flat spatula. I baked a dozen on a rimmed cookie sheet and another dozen in a muffin tin. It looks like, the muffin tin is the way to go for these cookies. They spread a little, but the muffin tin helps to keep the rounded shape. I think the amount of brown sugar is plenty for the sweetness. The more I play with the cookie crumbs on a plate, the more I think this would make an excellent streusel topping for some other dessert.

Makes 3 dozen.

Coconut raisin cookies. Looks normal?

Ingredients

2 sticks unsalted butter, softened
2 large eggs, room temperature
2 tbsp raw chia seeds (optional)
2 c old fashioned oatmeal, coarsely ground
1 c golden raisins
1/2 c sweetened (or unsweetened) grated coconut (optional)
1/2 c cake flour
1/4 c coconut flour
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
pinch of sea salt

Directions

Preheat oven to 350 F.

1. Cream butter, sugar, and vanilla extract together, add eggs, then mix everything together in a large bowl.

2. Roll a tablespoon of cookie dough into a ball and place each ball into the cavity of a muffin tin.

3. Bake for 12-15 minutes, or until the bottoms are golden brown.

Let cook on a rack.