I first shared this recipe back in 2007, and it’s one of those classics that keeps finding its way back to the table. I decided to post it again for anyone who hasn’t discovered it yet.

It’s truly a family favorite, one we all adore. If you can resist digging in right away and let it rest in a covered container for at least 24 hours, the flavors mellow beautifully and become absolutely irresistible.

• 2 cups sugar
• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 3 teaspoons vanilla
• 2 ¼ cups flour
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups shredded carrots
• 2 cups shredded coconut
• 1 can (8 oz) crushed pineapple, drained
• 1 cup chopped walnuts or pecans
• 1 cup raisins (optional)

(Preheat oven to 350 degrees) In a medium bowl combine sugar, eggs, oil, and vanilla; mix well. In a large bowl combine flour, cinnamon, baking soda, and salt; mix well. Add the liquid mixture to the flour mixture and stir until blended. Fold in carrots, coconut, pineapple, and walnuts; mix well. Spoon batter into a 9x13 glass pan and bake at 350 degrees for 50 minutes, or in two 9" layer pans.

Let cool before frosting. Frost with cream cheese icing. When I make this in a layer pan, I put a layer of nuts on the frosting between the layers with coconut, and then I add a layer of chopped nuts on top of the frosted cake as well.

Cream Cheese Frosting

• 1 (8 oz) package cream cheese, softened
• 4 tablespoons melted butter
• 2 tablespoons milk or half & half
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 1 box powdered sugar

Combine ingredients and beat well. I mix mine in the Cuisinart. Spread on cooled cake and top with walnuts.

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🐶💕 Maggie says thanks for help keeping her treat jar full 💕🐶

I've made these thick, chewy oatmeal cookies for years from a recipe I found online somewhere and they are pure comfort in every bite—rich, hearty, and downright irresistible. Don’t flatten them with a glass—leave them beautifully mounded for that bakery-style texture. I didn’t have a large ice cream scoop on hand, so I used a 1/4 cup measuring cup, and it worked like a charm. They baked up perfectly in 16 minutes—golden on the edges, soft in the middle.

The flavor? Even better the next day—like they settled into their deliciousness overnight. Using a generous scoop makes a huge difference in size and density; they stay nice and thick and don’t spread out much at all. I went all in with 1.5 cups of raisins (yes, it’s a lot, but so worth it!) and added a full cup of chopped pecans for a nutty crunch in every bite. These cookies are everything you want them to be—chunky, chewy, and packed with goodness.

Ingredients

• ¾ cup unsalted butter, softened to room temperature
• 1 cup light brown sugar, firmly packed
• 6 tablespoons granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 tablespoon + 1 teaspoon molasses*
• 2 cups all-purpose flour
• 3 cups rolled oats**
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1½ cups raisins (soaked, drained well)
• 1 cup coarsely chopped pecans or walnuts (pecans are my favorite!)

Directions

1. Preheat oven to 350°F. Line cookie sheets with silicone mats or parchment paper.
2. Place the raisins in a small bowl and cover with boiling water. Cover and let sit while preparing dough.
3. In a medium bowl, whisk together flour, oats, spices, baking soda, and salt. Set aside.
4. In a mixer, cream together butter and sugars until light and fluffy. Add vanilla, then eggs one at a time, mixing well.
5. Mix in molasses until fully combined. Scrape down the bowl.
6. Add the dry ingredients in three additions, mixing gently.
7. Drain raisins very well (press out extra moisture). Stir into the dough with pecans.
8. Using a 2-ounce cookie scoop, portion dough onto prepared sheets, about 2 inches apart.
9. Bake 15–17 minutes, until golden brown on edges and soft in the center.
10. Cool briefly on trays, then transfer to a wire rack. Store airtight up to 1 week, or freeze up to 3 months.

Notes

• Use dark molasses, not blackstrap. I prefer Grandma’s brand.
• Be sure to use rolled oats, not quick or steel-cut oats.
• Remove as much water as possible from raisins before adding to dough — this keeps cookies thick and chewy.

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"🐶💕 Maggie says thanks for help keeping her treat jar full 💕🐶”