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Oatmeal Coconut Pecan Cookies

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These Oatmeal Coconut Pecan Cookies are chewy, nutty, and packed with rich coconut and toasted pecans. The perfect combination of flavors and textures makes these cookies an irresistible treat. Whether for a quick snack or dessert, these cookies are sure to satisfy your sweet tooth.

Ingredients

  • 1 cup unsalted butter (softened)
  • 3/4 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups rolled oats
  • 1 cup shredded coconut (sweetened or unsweetened)
  • 1/2 cup chopped pecans (toasted if desired)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  • In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  • Add the eggs, one at a time, and vanilla extract. Beat until smooth and well combined.
  • In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  • Stir in the oats, coconut, and toasted pecans.
  • Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake for 10-12 minutes, or until the edges are lightly golden and the center is set.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra flavor, toast the pecans before adding them to the dough. Simply place them in a dry skillet over medium heat for 5-7 minutes, stirring occasionally, until fragrant.
  • These cookies can be stored in an airtight container at room temperature for up to a week or frozen for longer storage.
  • Feel free to substitute the pecans with other nuts, such as walnuts or almonds, if preferred.