Name: Oatmeal Coconut Pecan Cookies
Prep time: 15 min
Cook time: PT-486615H19M3S
Total time: PT-486615H19M3S
Cuisine: American
Ingredients: 1 cup old-fashioned rolled oats; 1/2 cup shredded coconut; 1/2 cup pecans, chopped; 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar, packed; 1/4 cup white sugar; 1 large egg; 1 teaspoon vanilla extract

These oatmeal coconut pecan cookies are a delightful combination of chewy and crunchy textures, enhanced by the nutty flavor of pecans and the tropical sweetness of coconut. Whether for a quick snack or a special occasion, these cookies will satisfy any sweet tooth.

Why You’ll Love This Recipe

I absolutely love how these oatmeal coconut pecan cookies bring together different textures and flavors into one delicious treat. The oats give them a chewy base, while the shredded coconut and pecans add crunch and a bit of nuttiness. The warm, comforting flavors are perfect with a cup of coffee or tea, and they’re easy enough to make whenever I need a homemade treat. What I love most is how the cookies turn out crisp around the edges but stay soft in the center. It’s the ideal balance that makes each bite irresistible.

Ingredients

1 cup old-fashioned rolled oats

1/2 cup shredded coconut

1/2 cup pecans, chopped

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup white sugar

1 large egg

1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, combine the oats, shredded coconut, chopped pecans, flour, baking soda, and salt. Set this mixture aside.

In a separate large bowl, beat the softened butter, brown sugar, and white sugar together until light and creamy.

Add the egg and vanilla extract to the butter mixture, and continue beating until everything is well incorporated.

Gradually add the dry ingredients to the wet mixture, stirring until fully combined.

Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are golden and the centers are set.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 18 cookies

Prep Time: 15 minutes

Cooking Time: 10-12 minutes

Total Time: 25-27 minutes

Variations

Add-ins: You can mix in some chocolate chips or dried fruit, like cranberries, for a twist on the classic flavor.

Nut Substitutes: If you prefer, substitute the pecans with walnuts, almonds, or macadamia nuts for a different nutty flavor.

Gluten-free: Use gluten-free flour to make these cookies suitable for gluten-sensitive diets.

Sweetener: For a healthier alternative, you could substitute the sugars with honey or maple syrup, though the texture may change slightly.

Storage/Reheating

Storage: Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months. Just make sure to place parchment paper between layers to prevent them from sticking together.

Reheating: To enjoy them warm, reheat the cookies in a 300°F (150°C) oven for about 5 minutes, or microwave them for 15-20 seconds.

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FAQs

How do I know when the cookies are done baking?

I usually watch for the edges to turn golden brown, and the center should look set. The cookies will continue to cook on the baking sheet after they’re out of the oven, so don’t worry if they seem a little soft at first.

Can I make the dough ahead of time?

Yes, I can definitely make the dough ahead of time. Just wrap it in plastic wrap and refrigerate it for up to 3 days. When I’m ready to bake, I let it sit at room temperature for a few minutes before scooping and baking.

Can I use quick oats instead of rolled oats?

I prefer using rolled oats for a chewier texture, but quick oats can be used as a substitute. The cookies may turn out a little softer, but they’ll still taste great.

Can I use margarine instead of butter?

I recommend using unsalted butter for the best flavor, but if margarine is all I have, it can be used as a substitute. Just keep in mind the taste may slightly differ, and the texture might not be quite the same.

Are these cookies good for gift giving?

Absolutely! These oatmeal coconut pecan cookies make a fantastic homemade gift. I love wrapping them up in a decorative box or tin, and they stay fresh for several days, so they’re perfect for sending or handing out as a treat.

Conclusion

These oatmeal coconut pecan cookies are a fun and flavorful treat that combines textures and tastes I love. Whether you’re looking for a quick snack or a dessert to share with friends and family, these cookies are sure to be a hit. They’re easy to make, chewy, and full of nutty goodness with a hint of coconut sweetness. I can’t wait to bake another batch!

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