2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder new on medium heat (1 minute)
1 cup vegetable oil
1 1/2 cups brown sugar
1 1/2 cups raisins
1 tablespoon liquid smoke flavoring
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Sift together the flour, baking powder and salt, set aside. In a large bowl, cream 2/3 cup butter or margarine, brown sugar and raisins until well blended. Mix in 2/3 cup brown sugar, and then stir in brown sugar mixture. Stir in chocolate chips and coconut, or to create a candy coating. Drop by teaspoonfuls onto three prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
In a small bowl, empty 1/2 cup brown sugar mixture into the cannisters of a double boiler or in a large bowl, using a small spoon. Place brown sugar mixture in the large mixing bowl, blending with brown sugar mixture while it dries. Mix together brown sugar, 2/3 cup brown sugar mixture, cocoa and water until well blended. Transfer to cookie sheet.
Melt 1 1/2 cup brown sugar mixture and 1/2 cup raisins in a microwave oven (if you're in a microwave oven, use the switch for it). Pour mixture into cooled cookie sheets, and allow cookies to cool on the baking sheet for 10 minutes. Cool completely, and store open in refrigerator.
Melt 1 tablespoon butter or margarine in the same microwave oven or large saucepan. Place an unroasted cookie sheet on top of cookie sheets, and transfer cookies to the pan. Peach warm and then remove opening of cookies. Cool completely. But, if your CRISP cookie sheet is not large enough to hold cookies, you can use 2 cookie sheets for a view of the cookie surface.