Description
These Oatmeal Coconut Pecan Cookies are a delightful treat that combines chewy oats, coconut, and crunchy pecans.
Ingredients
Scale
- 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 your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk the oats, coconut, pecans, flour, baking soda, and salt.
- In another bowl, cream the butter, brown sugar, and white sugar until light and fluffy.
- Add the egg and vanilla, mixing until well combined.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Drop rounded tablespoons of dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 10 to 12 minutes until the edges are golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store leftover cookies in an airtight container at room temperature for up to a week. Freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Calories: 120 kcal
- Sodium: 50 mg
- Protein: 2 g