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These Oatmeal Coconut Pecan Cookies are a great snack or dessert the whole family can enjoy!
Oatmeal with pecans. That’s what I eat for breakfast most weekday mornings as I sit at my desk preparing for the work day. It’s an easy breakfast to make at the office and it’s more satisfying than a cereal bar.
One morning, while I was enjoying my oatmeal and rummaging through emails, I thought how much more enjoyable oatmeal with pecans would be in the form of a cookie!
Time to begin planning my recipe!
Now Greg DOES NOT like raisins AT ALL, like ever, in anything. So, I usually make oatmeal chocolate chip cookies instead of oatmeal raisin.
But I knew I did not want to add chocolate to this cookie. I wanted a different flavor, with just a touch of sweetness, but what could it be?
Then I had a flashback. Wooh, swirly lines, going back in time….
OK, so now we’re back in the 1980s in my parents’ kitchen and my father is making oatmeal cookies with walnuts and COCONUT.
Ahh..I remember the deliciousness of the coconut. Thank you time machine for that memory spark; now let’s get back to 2015.
OK, thank goodness. I think my hair was getting too big in that dream sequence.
Heading back to the present time...
So, once it was established that the cookies will consist of oatmeal, pecans and COCONUT, I was ready to begin.
Getting the correct measurements of the base ingredients is just as important as what’s being added to the cookie (i.e. raisins, chocolate chips, nuts, etc.).
It can greatly affect whether your cookies are soft or crunchy or if they are light or dense.
The measurements were tested a few times until the Oatmeal Coconut Pecan Cookies came out absolutely perfect. The final result was soft, moist and absolutely DELICIOUS!
Helping me create these Oatmeal Coconut Pecan Cookies were my daughters, Londyn and Jovie. We all wore matching aprons for total cuteness! Londyn helped mix the wet ingredients.
Jovie helped combine the dry ingredients and add them to the wet ingredients.
Then we added in the oats followed by the coconut and pecans.
Thank you girls for your assistance!
Once the dough balls were formed and the cookies placed into the oven on a greased baking sheet, the girls watched the raw dough become cookies right before their eyes…
Poof! The finished product, which we all enjoyed as a family and know you will too!
For a gluten-free, refined sugar-free and dairy-free version of these cookies, check out this recipe for my oat flour cookies.
We also have no-bake treats such as these almond butter cookie dough bites.
Oatmeal Coconut Pecan Cookies
- 17 tbsp unsalted butter, softened (1 cup plus 1 additional tablespoon)
- 3/4 cup brown sugar packed
- 1/3 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 1/2 cups uncooked old-fashioned oats
- 1 cup finely chopped pecans
- 1 cup sweetened coconut flakes
- Preheat oven to 350º F.
- Use a spoon to mix together 1 cup butter (2 sticks/16 tablespoons), brown sugar, granulated sugar, eggs and vanilla in a large bowl until well combined, but do not overmix.
- In another bowl, combine flour, baking soda, cinnamon and salt.
- Mix flour mixture into butter mixture, being sure not to overmix.
- Mix in oats, pecans and coconut.
- Grease baking sheet with additional 1 tablespoon butter.
- Roll dough into balls, approximately 1 1/4 to 1 1/2 inches in diameter. Place dough balls onto baking sheet.
- Bake approximately 12 minutes until cookies are light golden brown.
- Recipe yields 3 dozen cookies.
(Please refer to the post above for instructional photographs for this recipe)
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