Oatmeal Coconut Pecan Cookies Recipe

I’m so excited to share this Oatmeal Coconut Pecan Cookies Recipe with you because it’s one of those treats that feels both indulgent and wholesome at the same time. The chewy oats and crunchy pecans paired with the sweet, tropical notes of coconut create a cookie that’s truly unforgettable. I’ve made these countless times, and each batch disappears faster than I can keep track of—my family absolutely goes crazy for them!

Whether you’re baking for a cozy afternoon tea, a bake sale, or just because you want a sweet snack that’s a little bit special, this Oatmeal Coconut Pecan Cookies Recipe has got you covered. What I love most is how quick and straightforward it is, and how flexible the ingredients are if you want to swap things up or tailor to your tastes. Trust me, you’ll find this recipe becomes your go-to for cookie cravings.

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Ingredients You’ll Need

The ingredients in this Oatmeal Coconut Pecan Cookies Recipe work in harmony to create a cookie that’s chewy, flavorful, and satisfying. Using both brown and granulated sugars gives a rich sweetness with just the right depth, while the cinnamon adds a warm spice note without overpowering the other flavors.

• Unsalted butter: Softened for easy mixing and contributes rich creaminess.
• Brown sugar: Adds moisture and a subtle molasses flavor that deepens the cookie’s taste.
• Granulated sugar: For balance, giving a bit of crispness to the cookie edges.
• Eggs: Bind everything together and contribute to a tender texture.
• Vanilla extract: Enhances all the flavors with its sweet, aromatic quality.
• All-purpose flour: The base for the dough, providing structure.
• Baking soda: Helps cookies rise evenly and become tender.
• Ground cinnamon: A subtle spice that pairs beautifully with oats and coconut.
• Salt: Balances sweetness and intensifies flavor.
• Old-fashioned oats: Use the uncooked variety for chewy texture; instant oats won’t work as well here.
• Chopped pecans: Toast them lightly if you want extra nuttiness and crunch.
• Sweetened coconut flakes: Adds a sweet tropical twist; unsweetened works too if you prefer less sweetness.

Variations

I love making this Oatmeal Coconut Pecan Cookies Recipe my own by swapping out a few ingredients depending on the season or what I have on hand. Feel free to get creative—these cookies are pretty forgiving and respond well to tweaks.

• Use walnuts or almonds instead of pecans: I tried walnuts once to mix things up, and it gave a slightly earthier nuttiness that my family also enjoyed.
• Swap sweetened coconut flakes for unsweetened: If you prefer less sugar, unsweetened coconut still delivers that lovely texture without too much sweetness.
• Add chocolate chips or chunks: For when I’m feeling indulgent, a handful of dark or semi-sweet chocolate chips adds a rich contrast.
• Make gluten-free: Use a gluten-free flour blend instead of all-purpose flour—I’ve done this and it turns out just as delicious!

How to Make Oatmeal Coconut Pecan Cookies Recipe

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 350º F. I like lining my baking sheets with parchment paper to prevent sticking, but a bit of butter or nonstick spray works fine too. This little prep step saves you from scraping baked-on cookies later, trust me.

Step 2: Cream Together Butter and Sugars

In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is creamy and smooth. I use a hand mixer for this because it’s faster, but a strong spoon and some elbow grease totally work. After that, add in the eggs and vanilla extract and mix until combined—it should look glossy and well blended.

Step 3: Combine Dry Ingredients Separately

In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. This ensures that your leavening and spices get evenly distributed through the dough.

Step 4: Mix Dry Ingredients Into Wet Mixture Gently

Fold the flour mixture into the butter and sugar mixture slowly. Avoid overmixing here; you want everything combined but still tender. Overworking the dough can make your cookies tough, and we definitely want soft, chewy bites.

Step 5: Fold In Oats, Pecans, and Coconut

Finally, gently fold in the oats, chopped pecans, and coconut flakes. I like to toast the pecans lightly beforehand—it makes them extra fragrant and brings out that nutty flavor. This step is where the cookie dough starts to get that heartwarming texture you’re aiming for.

Step 6: Shape the Cookies and Chill if Needed

Use a cookie scoop or spoon to portion out dough balls about 1 ¼” to 1 ½” in diameter. If the dough feels sticky or hard to handle, refrigerate it for about 30 minutes—that tip helped me when I first started baking with sticky cookie dough! Rolling the dough into balls with your hands before placing them on the baking sheet works just as well.

Step 7: Bake to Perfect Golden Brown

Bake your cookies at 350º F for 10 to 14 minutes. The key is to watch the edges—they should be golden brown and set, while the centers remain soft. I usually start checking around 10 minutes, and if they need a bit longer, I’ll add just a minute or two. Once out of the oven, let them cool on the baking sheet for a few minutes before transferring to a rack. This resting time lets the cookies set perfectly without breaking apart.

How to Serve Oatmeal Coconut Pecan Cookies Recipe

Garnishes

I usually keep it simple with these cookies and serve them plain, but if you want to add a little flourish, a light dusting of powdered sugar or a drizzle of melted dark chocolate pairs beautifully and looks so inviting. Sometimes, a sprinkle of toasted coconut flakes on top right after baking amps up the coconut flavor and makes the cookies look extra special.

Side Dishes

These Oatmeal Coconut Pecan Cookies go great with a glass of cold milk, a cup of chai tea, or your favorite coffee. If I’m hosting, I like to pair them with fresh fruit or a simple cheese board for a little sweet-salty combo. They also make a perfect afternoon snack alongside a smoothie or yogurt.

Creative Ways to Present

For birthdays or holidays, I’ve arranged these cookies in a pretty jar tied with a ribbon as a thoughtful gift. You can also sandwich two cookies together with a scoop of vanilla ice cream for an easy dessert that always impresses. Layering them in a decorative tin with parchment paper between stacks keeps them fresh and looks adorable on the counter.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container at room temperature for up to a week, though truthfully they rarely last that long! To keep them chewy, I add a slice of bread inside the container—it’s a trick I learned from my grandma that really works.

Freezing

If I want to save some for later, I freeze the unbaked cookie dough balls on a tray first. Once frozen, I transfer them into a freezer bag for up to three months. You can bake them straight from the freezer—just add a few minutes to the baking time, and you have fresh cookies whenever the craving hits.

Reheating

Leftover cookies taste amazing warmed up. I pop them in the microwave for 10-15 seconds or briefly in a 300º F oven to refresh that just-baked feel. This softens the cookies and brings back their chewy goodness without drying them out.

FAQs

Final Thoughts

This Oatmeal Coconut Pecan Cookies Recipe holds a special place in my kitchen because it’s a perfect blend of simple ingredients and comforting flavors that always bring smiles around the table. I hope you’ll give it a try and find the same joy in baking and sharing these cookies that I have. Once you experience the cozy crunch of pecans combined with the chewy coconut and oats, this recipe might just become your new favorite to bake again and again.

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