These soft and chewy oatmeal coconut pecan cookies are so dangerously delicious, you won't be able to eat just one! They're perfect for snacking or having for dessert. Enjoy them with the family, bring them to a party or bake up a batch (or two) for a bake sale.
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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 my husband 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 the present.
OK, thank goodness. I think my hair was getting too big in that dream sequence.
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, chewy and absolutely DELICIOUS!
How to make oatmeal coconut pecan cookies
Preheat the oven to 350º F and line a baking sheet with parchment paper.
Add butter, brown sugar, granulated or cane sugar, eggs and vanilla to a large mixing bowl.
Use a spoon or an electric hand mixer to beat the wet ingredients until well combined.
In another mixing bowl, combine flour, baking soda, cinnamon and salt. Be sure to use the spoon and level method to measure the flour.
Add the flour mixture to the butter mixture.
Stir to combine.
Fold in oats, pecans and coconut until well combined.
Use a cookie scoop (I used a slightly overfilled #40 disher) to scoop out dough.
Roll the dough into balls and place the dough balls onto the baking sheet.
Bake for 10-14 minutes until the edges of the cookies are golden brown.
Allow to cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack.
Enjoy!
Can I make these vegan and gluten-free?
Although I haven't tried making this particular recipe vegan or gluten-free, I do have a similar cookie recipe that is both vegan and gluten-free. These oat flour cookies are made with chocolate chips, but you can swap out the chips for pecans as noted in the variations listed in the recipe card.
For another gluten-free vegan oatmeal cookie recipe, check out these peanut butter oatmeal cookies.
Oatmeal Coconut Pecan Cookies
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed (can use organic dark brown sugar if preferred)
- ⅓ cup granulated sugar (can use organic cane sugar if preferred)
- 2 eggs
- 1 tablespoon vanilla extract
- 1 ¼ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 ½ cups uncooked old-fashioned oats
- 1 cup finely chopped pecans
- 1 cup sweetened coconut flakes (can use unsweetened shredded coconut if preferred)
Instructions
- Preheat oven to 350º F and line a baking sheet with parchment paper. Alternatively, you can grease the baking sheet with a little butter if preferred.
- Use a spoon or an electric hand mixer to beat together butter, brown sugar, granulated or cane sugar, eggs and vanilla in a large mixing bowl until well combined.
- In another bowl, combine flour, baking soda, cinnamon and salt.
- Stir flour mixture into butter mixture, being sure not to overmix.
- Fold in oats, pecans and coconut.
- Use a cookie scoop (I used a slightly overfilled #40 disher) to scoop out dough. Roll the dough into balls and place the dough balls onto the baking sheet. Alternatively, you can scoop out with your hands and roll into balls that are between 1 ¼" and 1 ½" in diameter. If you find the dough is a bit sticky to work with, refrigerate the dough for about 30 minutes before scooping.
- Bake for 10-14 minutes until the edges of the cookies are golden brown.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
Suggested Equipment/Tools
Notes
Nutrition
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Jenifer
Holy cow these are delicious! Thought I was a chocolate chip cookie kind of girl but these may be some of the best cookies I've baked. I only used half the vanilla called for, I didn't realize I was low on it but think the full amount would have made it that much better. Also used 1 1/2 sticks of butter and minute oats since that's what I had. So good!
Sherri Hall
Thank you so much, Jenifer! I am so happy you enjoyed these cookies and thank you for sharing your modifications! 🙂
Cheryl S
These have a great taste. Stay soft. The only sticking point for me is the oats didn't soft enough for my taste. I think next batch I will add the oats to the wet ingredients. I also used one stick of butter and a cup of applesauce. Really good cookie.