Description
Deliciously chewy oatmeal coconut pecan cookies featuring a perfect blend of buttery dough, warm cinnamon, crunchy pecans, and sweet coconut flakes. These cookies are ideal for a cozy snack or dessert, offering a delightful texture and rich flavor in every bite.
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
Other Ingredients
- 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: Preheat your oven to 350º F (175º C) and prepare a baking sheet by lining it with parchment paper or greasing it lightly with butter to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, use a spoon or 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, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute the leavening and spices.
- Incorporate Dry into Wet: Gradually stir the dry ingredients into the wet mixture, taking care not to overmix to keep the cookie texture tender.
- Add Oats, Pecans, and Coconut: Gently fold in the old-fashioned oats, finely chopped pecans, and coconut flakes until they are evenly distributed throughout the dough.
- Form Cookies: Using a cookie scoop (about a slightly overfilled #40 disher) or your hands, portion the dough into balls approximately 1 ¼ to 1 ½ inches in diameter. If the dough feels too sticky, refrigerate it for about 30 minutes before scooping to make it easier to handle.
- Bake: Place the cookie dough balls on the prepared baking sheet, spacing them evenly, and bake in the preheated oven for 10 to 14 minutes, or until the edges are golden brown and the centers are set.
- Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For richer flavor, use organic dark brown sugar and organic cane sugar as alternatives.
- If dough is too sticky to handle, refrigerate it for 30 minutes to firm up before shaping cookies.
- Adjust baking time slightly depending on your oven and cookie size; smaller cookies will bake faster.
- Store cookies in an airtight container at room temperature for up to a week.
- Optional: Substitute unsweetened shredded coconut for a less sweet cookie.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 95 mg
- Fat: 6.5 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
