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 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 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!
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.
Thank you girls for your assistance!
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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SYLVIAJ
I had these cookies at a church potluck and Had to have the recipe! They are delicious!
Watch Learn Eat
Thank you Sylvia! Glad you enjoyed! 🙂
shelley
Made these added chocolate chips for a variation on german chocolate cake, finger style. Yummy
Watch Learn Eat
Awesome, Shelley! Adding chocolate chips sounds amazing! Glad you enjoyed the cookies! 🙂
Susan
Would the oatmeal happen to be quick oats or old fashion ?? Thank for the recipe ..
Susan
Watch Learn Eat
Hi Susan! Thanks for stopping by! 🙂 The recipe uses old-fashioned oats. I'll make the change in the recipe card too. Thanks for asking and hope you enjoy!
Susan
Great cookies!!! The pecan flavor really come through. I added mini chocolate chips for a twist. Yum! Yum! Thanks!
Watch Learn Eat
Thank you so much, Susan! The addition of the mini chocolate chips sounds fabulous! So happy you enjoyed them! 🙂
Charles
Hey Sherri & Greg! Just wanted to drop a note to say hi and let you know I've adapted this recipe with a cuban inspired twist. Based in Miami at the moment and have been trying out recipes in the kitchen. I think I might have created a frankenstein but so far taste testers have loved it. Wanna say thanks for sharing this recipe. Absolutely grateful. I've linked back in my blog to this recipe too, just to make sure credit to given. Let me know what you think! =) Have a great weekend!
Here's the link to my adapted recipe,
http://www.aussieporean.com/main/2016/8/31/cuban-inspired-guayaba-cookies
Watch Learn Eat
Thank you so much, Charles! We are so glad you enjoyed it that much and are honored to have had it inspire you to make a new creation! We checked out your recipe and it looks so awesome! Love the Cuban flair you gave to it! Have a great weekend as well! 🙂
Roxie
I followed the recipe and my cookies came out flat. Any idea what went wrong?
Watch Learn Eat
Sorry to hear that Roxie. There are a number of reasons why cookies can flatten or spread, such as overmixing, the butter being too soft or melted or the dough being too warm. Other causes are a hot pan or baking at a high altitude. One way to fix this would be to refrigerate the dough for 20-30 minutes before using and continue to refrigerate in between baking rounds. You can also use two different pans to ensure the pan is not too hot before baking the next round. Instead of using melted butter on the pan, you can also use parchment paper if you want. Another trick is to try making the dough "balls" higher instead of perfectly round, but still using the same amount of dough per cookie. If you are at a high altitude, I would lower the amount of butter called for by 2 or 3 tablespoons.
I hope that helps. Please let me know if you have any additional questions and how they come out next time. Have a great day! 🙂
Leah
Hi. Love this recipe would like your permission to enter them in our local fair..?
Watch Learn Eat
Hi Leah! Thanks for reaching out and for your interest in my recipe! You have my permission to enter them into your local fair, and I wish you good luck! Please let me know how you do with your submission! Also, if the recipe is going to be featured in any publications, please have the publication credit Watch Learn Eat. Thanks again and best wishes!
BevLan
As I live in a metric country, I would need to know how many grams of butter you use in this recipe. Cups of butter would also be useful....but certainly not the measurement of '2 sticks of butter'. So, another search for a similar cookie needed. Too bad.
Watch Learn Eat
Hi BevLan! Thank you for pointing out this oversight. I have subsequently made the correction. Each stick of butter is 8 tablespoons or 1/2 cup. Therefore, you would need 1 cup of butter. Again, thank you for noticing.
Mary
Thank you for sharing your recipe.. I just finished making your recipe and they are delicious my friend couldn't quit eating them. Delicious with a cup of coffee.
Watch Learn Eat
Thank you Mary! I am so glad you enjoyed the cookies! 🙂
Beth
Very tasty cookies. I'm not much of a coconut fan but, these cookies don't overpower the tastebuds with coconut. They have more of a pecan flavor. Thanks for sharing.
Watch Learn Eat
Thanks Beth! 🙂 Glad you enjoyed them!
allie @ Through Her Looking Glass
Your cookies look so crunchy and delicious Sherri. Love your cute helpers! So now I need about a dozen or so cookies and a glass of milk....little bed time snack. 🙂
Watch Learn Eat
Thank you so much Allie! They had a lot of fun making them!:)
Laura @MotherWouldKnow
Love the recipe, but honestly it's easy to find oatmeal cookie recipes. What's not so easy to find are photos that make one smile, like those of your daughter learning the joys of baking. Now want a photo of her eating the cookies! (Her smile is infectious:)
Watch Learn Eat
Thanks Laura! I'll try to get a shot of the kids chowing down! 🙂