Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 3 tablespoons grated fresh ginger
• lemon , juiced
• 0.5 cups butter , softened
• 0.5 cups white sugar , or to taste
• 2 eggs , beaten
• 1 cup quick-cooking oats
• 1 cup finely shredded coconut
• 1 cup Thompson seedless raisins

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine flour, baking powder, and baking soda together in a bowl. Mix ginger and lemon juice together in a separate bowl.
3. 3 Beat butter and sugar together in a bowl until smooth and creamy; add egg and beat until light and creamy. Stir oats, coconut, raisins, and ginger mixture into creamed butter mixture until well mixed. Add flour mixture to butter-oats mixture and stir until dough is well mixed. Spoon dough onto the prepared baking sheet about 2 inches apart.
4. 4 Bake in the preheated oven until cookies are lightly golden brown, about 10 minutes. Cool cookies in a wire rack.

Nutrition per serving