My hubby has the ultimate sweet tooth, and the best way to make him happy is by making him sweet treats. When I say ultimate sweet tooth I mean ULTIMATE! He would eat donuts and cookies for breakfast, lunch, and dinner if he could and he has at times! Which isn’t fair since he never gains a single pound from any of it. This past weekend he requested something with coconut, so I gladly obliged with a double batch of these Coconut & Pecan Oatmeal Cookies.
This recipe is such a great combination of ingredients, you seriously can’t eat just one cookie! Try I dare you! It’s definitely become one of our families favorites.
You can easily adapt this recipe, try adding dark or milk chocolate chips. The base recipe for this cookie is also my favorite recipe for making old fashioned oatmeal raisin cookies, or oatmeal and cranberry cookies. Do you have a favorite oatmeal cookie combination, if so – leave a comment and tell me about it.
For the recipe be sure to scroll to the bottom of this post to print and save this recipe.
- 1/2 pound (2 sticks) butter, softened
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1-1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 tsp vanilla
- 3 cups oats (quick or old fashioned, uncooked)
- 1 cup sweetened shredded coconut
- 3/4 to 1 cup chopped pecans
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream together butter and sugars. Add eggs and vanilla; beat well. Add combined flour, baking soda, and salt; mix well. Add oats, pecans, and coconut; mix well.
- Use a cookie scoop or spoon to drop dough onto parchment lined cookie trays.
- Bake for 10-12 minutes or until light golden brown. Remove from oven and let cool for 1 minute on cookie trays; then transfer to wire cookie racks. Let cool completely before storing. Store in a tightly covered container.
Incredibly Easy Cherry Cobbler
These sound delicious! I bet they would be good if you added some chocolate chips!
Thanks Allison, and YES they are delicious with chocolate chips!
Cami Graham says
Had to stop by and see what Kendra has been up too on your site! Looks great (as always)! It was great to meet you at the BYBC. I always love seeing your projects. You are so inspiring. I might add that these cookies are making me drool! I’ll have to try them out. And if you have the time, would you mind telling me what plugin or method you use to post the printable recipe card. I love how yours looks. http://www.tidbits-cami.com/
Oh you’re so sweet Cami! Thank you! I love Kendra, she’s amazing. The cookies are so good, you have to try them. The plug-in is Recipe Card. 🙂
vinetta Barthel says
Made these cookies this evening. I did reduce the sugar by 1/3 c because I felt they would be sweet enough with the coconut. Perfect! I did flatten cookies just a bit. Good taste and not too unhealthy. Would make them again.
vinetta Barthel says
Not 1/3 c sugar but 3/4 c sugar
Thanks Vinetta, that’s great to know. I’m actually on the hunt for ways to lessen the sugar content in treats for my boys and I will give that a try next batch of these I make. 🙂
I just made these for my Brothers birthday to send to him. The only problem is I’m eating way too may of them while I’m baking!! Very good! Thanks!!
Thanks Kathie, I’m so glad you like them! Have a great week.
I halved the recipe since I only had one egg and they are wonderful! You are so right that they are a great base for add-ins. Next time I will try adding white chocolate chips and substitute macadamia nuts for the pecans. I may even try chopping up candied pineapple and go completely tropical! I’m lucky I only had one egg… I don’t think these will last long. 🙂
I love those ingredient ideas, they sound so good. Now I need to make a batch of these cookies this weekend. Yum!