Sometimes, you just need a simple cookie, with ingredients that you almost always have on hand in your pantry with no running out to the store involved. This Pecan & Coconut Oatmeal Chocolate Chip Cookies Recipe is exactly that, I took an oatmeal chocolate chip cookie recipe but jazzed up a little. These cookies were whipped up a while back and of course, I forgot to post the recipe. If you could only see my “Drafts” folder in the back-end of my website, you would yell “Karlynn!! Get the heck to work! Gimme those recipes!”
These were a delicious little change from the ordinary oatmeal chocolate chip cookie recipe, the coconut and the pecans gave them a delightful boost of “chew” and “crunch” respectively.
How to Make Oatmeal Chocolate Chip Cookies
- Preheat your oven to 350°F
- Cream the butter and sugars together with a mixer until light and fluffy.
- Beat in the eggs, one at a time until combined. Add in the vanilla, mix in.
- Whisk together the flour, salt and baking soda.
- Add the dry ingredients into the wet, mixing thoroughly. Add the oats, combine.
- Stir (by hand) in the coconut, pecans and chocolate chips until combined.
- Bake in the 350 degree oven for 10-11 minutes, or until they are golden brown.
Can I substitute steel oats for rolled oats?
NO! Steel cut oats are not used in cookie recipes with good results, they are too hard and don’t get soft and chewy. Used rolled or large flake oats. If you use the instant oats, the cookies won’t have the same chewy texture. You need oats that won’t break down in the cookie for the best results.
Tips and Tricks for Making Oatmeal Chocolate Chip Cookies
- Under bake your cookies, always, This ensures that you get a soft, chewy oatmeal cookie and not one as hard as a rock.
- You don’t have to add in the coconut and the pecans, you can just make a plain oatmeal cookie with chocolate chips, but this is probably the best cookie ever thanks to the pecans and the coconut!
- You can sub in any nuts that you want instead of the pecans, this recipe is all about using what you have in your pantry
Love,
Karlynn
Pecan and Coconut Oatmeal Chocolate Chip Cookies Recipe
Ingredients
- 1 cup salted butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/4 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups flaked coconut
- 2 1/2 cups large flake oats
- 1 1/2 cups chocolate chips
- 1 1/2 cups toasted pecans
Instructions
- Preheat the oven to 350°F
- Cream the butter and sugars together with a mixer until light and fluffy.
- Beat in the eggs, one at a time until combined. Add in the vanilla, mix in.
- Whisk together the flour, salt and baking soda.
- Add the dry ingredients into the wet, mixing thoroughly. Add the oats, combine.
- Stir (by hand) in the coconut, pecans and chocolate chips until combined.
- Form into balls and place onto baking sheets 2 inches apart. Bake in the 350 degree oven for 10-11 minutes, or until they are golden brown.
- Remove and let cook on the baking sheets for 10 minutes then place onto wire baking racks to cool completely.
Nutrition
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Barb says
These are the BEST cookies. I did have to bake a little longer but I made bigger cookies. My new go to cookie recipe!!!
Christine Litzenberg says
How many cookies does it make? I like to make cookies for first responders and other groups, and need lots of cookies. This sounds delicious.
Myra Leah Stein says
So happy I have been making these exact cookies for about 5 years same recipe
Aalex says
These cookies are fantastic! I live in a higher altitude and I had to bake for about 14 minutes. They actually turned out chewy which I love. Very tasty!
Melanie says
Delicious recipe! Thank you!
Melissa says
I made these exactly as directed. I used unsweetened coconut flakes and when I rolled them into balls, I did meatball sized balls. These were FANTASTIC. I took them to my friend who just had a baby, but kept some for myself, too!
Dee Turner says
WAY TOO MUCH SUGAR. 2 full cups of sugar, likely more sugar in the coconut—to only 1-1/4 c. flour?? Diabetes here we come!! Adjust this to no more than 1-1/4c. sugar (however you care to divvy it between white and brown, or just use lt. brown) with sweetened or unsweetened coconut and increase flour to 2 c. Add a bit of milk. 2T. should do, if the batter’s too thick.
Melissa says
Just wondering if you actually made these? Because I did, with unsweetened coconut flakes, and the sweetness is just right.
Brie'Ana says
I made half of them but they burnt on the bottom.. if I made the rest into bars would I need to adjust the oven temp?
Liesbeth says
I only used 1/4 cup white sugar with full cup brown. Added t cinnamon to flour mixture. Used part raisins then took out some of the chocolate chips.(wasn’t precise with measurements) and I had toasted pecans. Also sprinkled sea salt on top. Super yum! Froze part of the batch cuz was huge.
Sandra says
Great cookies!
Mattie Broadie says
I’ve made these cookies I also ad in
“raisins” Yum delicious
Emily says
Absolutely delicious and simple. I did half the batch as cookies and then did the other half in a 9×9 glass pan and cooked for about 25ish minutes. I think I might like them as bars even more than as cookies!
BRIEANA says
did you change the oven temp?
Gerald gatling says
I love this cookie recipe I used everything that the ingredients call for and the cookies baked for about 12 to 13 minutes and they came out golden brown and very crispy on the edges and the texture of the cookies were very soft and chewy I made half of the dough and froze the other half thank you so much for the recipe I will have these again.
Joanne says
This is the best cookie I’ve ever made. I would not change anything because they come out light and crispy just the way I like them.
Corinne says
Possibly my new favourite cookie recipe! Delicious. They’re very rich, however. I’ll use less sugar next time, (I used sweetened coconut as that’s what I had).
Doug Binns says
These are very tasty. Not too sweet. Quite lean as cookies go, therefore a bit fragile. I would go with a 3rd egg if I made this again and possibly an extra 1/3 cup butter.
Hersh says
I had a hard time getting mine to come together too. I hate to say it, but it needs a little less of the mix ins
Rich says
These cookies are excellent. Very loose in the middle when they came out after ten mins. Ended up perfect. Sprinkled a bit of kosher salt on top as well. Reduced sugar by about 2T using sweetened coconut
Amie says
This is my favorite recipe!!!!! Thank you for sharing it with us.
Eileen says
I have not yet made these cookies but have made some of your bundt cakes (especially the BlackBerry coconut one, absolutely wonderful). I have a question about the coconut used in the cookies; is it sweetened or unsweetened? The recipe does not specify. Thanks for sharing.
Leslie says
I have been looking for a better oatmeal cookie recipe. I tried 3 recipes from my favorite bloggers. The dough has been in the freezer in the form of portioned out balls ready for the oven. Today I got them out, baked them, and had a taste test. Husband and I loved yours. I never considered coconut. It make all the difference. Also we liked the soft and chewy cookie part. Thank you for another easy delicious recipe. You are the best.
Chris says
Great cookies! I was looking for something like the “Kitchen Sink” cookie I had at a local bakery. I think your method of finishing the baking out of the oven is a good one. Thank you!
EmmiJade says
You had me at pecans! I’m such a sucker for adding pecan to anything, and oatmeal/chocolate chip cookies are the best anyway. I’m not sure how I feel about the coconut – after years on the keto diet I’m a bit coconut-ed out, but I’ll give it a try because do still love the combination of chocolate and coconut quite a bit. This is a lovely recipe, and I’ve bookmarked it for the next time I have a craving for cookies!
Karlynn Johnston says
It’s soda!
Cooke lover says
Hello, Just made these and they were delicious. The ingredient list calls for baking soda, but the instructions talk about baking powder. Does it matter which is used?