Coconut Oatmeal Pecan Cookies
These Coconut Oatmeal Pecan Cookies combine chewy oats, sweet pecans, and tropical coconut for a delicious treat perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup butter (room temperature) Creamy and rich, serves as the base for cookies.
- ¼ cup brown sugar Using dark brown sugar adds caramel-like depth.
- ¾ cup white sugar Adds sweetness and helps with crispy edges.
- 2 large eggs (room temp) Binds ingredients and adds moisture.
- 1 tablespoon pure vanilla extract Brings warmth and fragrance.
Dry Ingredients
- 1 ¼ cups flour (or GF flour blended with xanthan gum) Provides structure for the cookies.
- 1 teaspoon baking soda Helps the cookies rise.
- 1 teaspoon cinnamon Adds a warm spice note.
- ½ teaspoon salt Balances the sweetness.
Mix-Ins
- 2 ½ cups old-fashioned oats Gives the cookies a chewy texture.
- 1 cup unsweetened coconut flakes or shredded coconut Adds a sweet element.
- ½ cup pecans (chopped fine) Provides crunch and nutty flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the butter, brown sugar, and white sugar. Beat with an electric mixer on low until smooth and creamy.
- Add the eggs and vanilla extract, mixing on low until well incorporated.
Mixing
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Stir in the pecans and coconut flakes until evenly distributed.
Baking
- Using about 2 tablespoons of dough for each cookie, form into balls and place on the prepared baking sheet.
- Gently press down on the dough balls to flatten slightly. Bake for approximately 12 minutes, until edges are lightly golden and centers are still soft.
Notes
For best results, use room temperature ingredients to ensure smooth mixing. You can substitute pecans with walnuts or almonds and experiment with toasted coconut for enhanced flavor.