Description
Delight in these chewy and flavorful Oatmeal Coconut Pecan Cookies, combining the richness of butter, the crunch of pecans, and the tropical hint of coconut flakes. Perfectly spiced with cinnamon and baked to golden perfection, these cookies make an irresistible treat for any occasion.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed (can use organic dark brown sugar if preferred)
- 1/3 cup granulated sugar (can use organic cane sugar if preferred)
- 2 eggs
- 1 tablespoon vanilla extract
Dry Ingredients
- 1 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Mix-ins
- 2 1/2 cups uncooked old-fashioned oats
- 1 cup finely chopped pecans
- 1 cup sweetened coconut flakes (can use unsweetened shredded coconut if preferred)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350º F (175º C) and line a baking sheet with parchment paper, or alternatively, grease the baking sheet with a little butter to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, use a spoon or an electric hand mixer to beat together the softened butter, brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking soda, ground cinnamon, and salt ensuring an even distribution of the leavening and spice.
- Incorporate Dry into Wet: Gradually stir the flour mixture into the butter and sugar mixture, taking care not to overmix, which can lead to tougher cookies.
- Add Oats, Pecans, and Coconut: Gently fold in the uncooked old-fashioned oats, finely chopped pecans, and sweetened coconut flakes until everything is evenly distributed.
- Scoop and Shape Dough: Use a cookie scoop (slightly overfilled #40 disher) or your hands to form dough balls approximately 1 ¼” to 1 ½” in diameter. If the dough feels sticky and difficult to handle, refrigerate it for about 30 minutes to firm up before scooping.
- Bake Cookies: Place the dough balls onto the prepared baking sheet with some space in between. Bake in the preheated oven for 10-14 minutes or until the edges turn golden brown.
- Cool and Serve: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for several minutes before transferring them to a wire rack to cool completely. Enjoy your delectable cookies!
Notes
- For a less sweet option, consider using unsweetened shredded coconut instead of sweetened flakes.
- Refrigerating the dough helps manage stickiness and can improve the shape of your cookies.
- Ensure not to overmix the dough after adding flour to maintain a tender texture.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Substitute pecans with walnuts for a slightly different nutty flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
