Description
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.
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
Instructions
- 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.
Notes
For a twist, add chocolate chips or dried cranberries.
Substitute pecans with walnuts, almonds, or macadamia nuts for variety.
To make it gluten-free, use gluten-free flour.
For a healthier version, substitute the sugars with honey or maple syrup.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
