Choc Chip, Coconut and Raisin Cookies

I love dunking these crispy little biscuits from Retro Mummy into a cup of tea.  I also love that it really only has two steps to it and you only use one bowl…….Double Bonus!  I decided to make a double batch.  One with only dark choc chips in it to keep my husband and The Vegemite Kid happy, and the other with white choc chips and raisins in it for the girls and myself.   But you could use any combination of chocolate, dried fruit and even nuts if you liked. The double batch made 6 dozen biscuits which, I am totally ashamed to say have already disappeared.  So I recommend freezing some if you want them to last.

Choc Chip, Coconut and Raisin Cookies


125g Butter at room temperature

1/3 Cup Caster Sugar (but regular is fine if you are out of caster)

1/2 Cup Brown Sugar

1 Egg

1/2 Cup Choc Chips of your choice

1 Cup Flaked or Dessicated Coconut

1/2 Cup Raisins or other dried fruit


Preheat your oven to 180C.

Cream the butter and both sugars together in a large mixing bowl until light and fluffy.

Add remaining ingredients and mix until thoroughly combined.

These biscuits spread a lot, so roll the mixture into small balls, no bigger than a rum ball, flatten and place on a lined baking tray about 5cms apart.

Place in the oven for approx. 15 minutes until golden brown.

You will need to allow these cookies to cool on the baking tray because they are too soft to move immediately.

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