This recipe makes about 16 large, bakery-style cookies. The additional step of toasting the oatmeal and flake coconut adds more flavor that compliments the tahini, or sesame seed paste. If you've never tried tahini is baked goods, this is one to make first.
1cupgolden raisinsor dried cranberries or other dried chopped fruit or a combination
1cupsemisweet chocolate chipsoptional
Preheat the oven to 350 degrees F. Spread the oatmeal into a thin layer on the same sheet pan and toast until golden brown, stirring once or twice, about 20 minutes. Add to a mixing bowl.
Spread the coconut in a thin layer on a baking sheet and toast until it begins to turn golden around the edges, about 6 minutes. Transfer the coconut to the mixing bowl.
Combine the flour and salt with the coconut and oats until well blended and set aside.
In a stand mixer, cream the butter, brown sugar and tahini until very smooth. Beat in the eggs one at a time, scraping the bowl in between them. Beat in the vanilla.
Add the dry ingredients and mix on low speed until well blended. Add the raisins and chocolate chips, if using, and stir until blended.
Line the baking sheet with parchment paper. Use a large scoop or tablespoon to drop cookie dough onto the baking sheet at least 4 inches apart (4 per baking sheet). Moisten your fingers on the cookies to flatten them into rounds about 1/2 inch thick.
Bake the cookies until the edges turn golden brown and the centers are soft, 13-15 minutes. Let cool for a few minutes before transferring to a cooling rack.