This toasted coconut and oatmeal raisin cookie recipe has a sweet new twist

Jernard Wells, host of "New Soul Kitchen," shared his holiday cookie recipe.

Jernard Wells, host of "New Soul Kitchen," joined "Good Morning America" to share a sweet new twist on a classic cookie.

He said these coconut chip, oatmeal and raisin cookies were inspired by the Christmas dinner and karaoke scene from "The Best Man Holiday."

Check out the full recipe below.

Toasted Coconut Chip & Oatmeal Raisin Cookies

Yield:18-24 cookies

Total Time: 30-35 minutes


2 cups uncooked instant oats

1 1/2 cups all-purpose flour

1 tablespoon allspice

1 teaspoon baking powder

1/2 cup unsweetened coconut flakes, toasted (see below)

1/2 cup raisins

1/2 cup white chocolate chips

2 1/2 sticks of room temperature butter

1 cup packed brown sugar

1/2 cup granulated sugar

1/4 cup molasses

2 large eggs

2 teaspoons vanilla extract

1 teaspoon coconut extract

1 teaspoon butter extract

1/2 - 1 teaspoon Maldon salt optional


1. For the coconut: Bring a medium skillet to low-medium heat. Add the coconut flakes into a skillet, and cook for about 4-5 minutes or until the coconut turns lightly golden brown. Remove the skillet from the heat, and spread the toasted coconut on parchment paper to cool.

2. For the cookies: Preheat the oven to 375 degrees. In a medium bowl whisk together the oats, flour, baking powder and allspice. Stir in the coconut flakes, raisins and white chocolate chips. Set aside.

3. In a stand mixer with paddle attachment or a separate medium bowl, beat softened butter on medium speed until creamy. Add the brown sugar and granulated sugar and beat until light and fluffy for roughly 1-2 minutes. Turn the mixer off, and scrape down the sides of the bowl. Add the molasses and one egg. Beat just until the egg is incorporated. Then add the other egg and beat until incorporated. Add the vanilla, coconut and butter extracts, and mix on low speed just until combined.

4. Mix in the dry ingredients either on low speed of the mixer or by hand with a spatula. Do not overmix.

5. Scoop 2 tablespoons of dough and roll into a ball. Place each ball on a prepared parchment lined baking tray, spacing them about 1-2 inches apart.

6. Place the trays in the freezer for 5 minutes before baking.

7. Bake the cookies for roughly 10-12 minutes or until the bottom and edges begin to turn golden brown.

8. Remove from the oven and sprinkle with salt (optional) and let rest for 10 minutes before serving.

Recipe Courtesy of Jernard Wells.