These Seriously Chewy Coconut Oatmeal Pecan Cookies are soft and packed with flavor! You’ll love the sweet coconut and crunchy pecans in every bite.
Honestly, it’s hard to eat just one! I usually stash some in a jar for snacks, but they disappear fast. Who can resist that chewy goodness? 😋
Making these cookies is super easy! Just mix everything together, scoop them onto a baking sheet, and watch them turn golden. Perfect for sharing—or not! 😄
Key Ingredients & Substitutions
Rolled Oats: Rolled oats are essential for the chewy texture. If you’re out, quick oats can work, but they’ll give a slightly different texture. Oats add fiber and make these cookies hearty.
Shredded Coconut: Unsweetened shredded coconut adds a great chew and flavor. If you prefer a sweeter touch, you can use sweetened coconut. If allergic to coconut, simply leave it out for a different cookie vibe!
Pecans: Chopped pecans contribute richness. If you don’t have them on hand, walnuts, almonds, or even chocolate chips can make fun substitutes. They each bring their unique flavors!
Brown Sugar: This sugar adds moisture and a caramel-like flavor. If you only have white sugar, you can substitute but the cookies might be less chewy. Adding a bit of molasses can mimic brown sugar if needed.
How Do I Properly Cream Butter and Sugar?
Creaming butter and sugar is key for a light and fluffy cookie texture. This step incorporates air into the mixture, leading to softer cookies. Here’s how to do it right:
- Start with softened butter, around room temperature. It should be pliable but not melted.
- In a large bowl, combine the butter with both sugars.
- Using an electric mixer, beat on medium speed for about 3-5 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as needed to make sure everything mixes well.
- Once it’s fluffy, you’re ready to add in the egg and vanilla. This method is crucial for creating that chewy texture in the final cookies!
How to Make Seriously Chewy Coconut Oatmeal Pecan Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup shredded coconut (unsweetened)
- 1/2 cup pecans, chopped
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This cookie recipe will take about 15 minutes to prepare and 12-15 minutes to bake. Including cooling time, you can expect to enjoy your fresh cookies in about 30-40 minutes. Perfect for a quick dessert or snack!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
First things first, let’s get that oven hot! Preheat your oven to 350°F (175°C). While it’s warming up, line two baking sheets with parchment paper. This will help your cookies bake evenly and make cleanup a breeze!
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the rolled oats, all-purpose flour, shredded coconut, chopped pecans, baking powder, baking soda, and salt. Give it a good mix with a spoon to make sure everything is well combined. Set this bowl aside for now; we’ll come back to it shortly.
3. Cream the Butter and Sugars:
In a separate bowl, take your softened butter, brown sugar, and granulated sugar. Using an electric mixer, cream them together until the mixture is light and fluffy. This usually takes about 2-3 minutes. It’s super important for creating a soft cookie!
4. Add the Egg and Vanilla:
Now it’s time to add in the flavor! Beat in the large egg and the vanilla extract to the butter-sugar mix. Make sure everything is well blended together. It should look smooth and creamy.
5. Combine Dry and Wet Mixtures:
Slowly add the dry oat mixture to the wet mixture. Use a spatula or spoon to stir gently until just combined. Be careful not to overmix; we want those cookies to stay chewy and delicious!
6. Scoop the Cookie Dough:
Now, let’s shape those cookies! Using a cookie scoop or two tablespoons, drop heaping spoonfuls of cookie dough onto your prepared baking sheets. Make sure to leave about 2 inches between each scoop, as they will spread a little while baking.
7. Bake the Cookies:
Pop your baking sheets into the preheated oven and let the cookies bake for 12-15 minutes. Keep an eye on them! You want the edges to be lightly golden while the centers remain soft. They’ll continue to set as they cool.
8. Cool and Enjoy:
Once the cookies are done, take them out of the oven and let them sit on the baking sheets for about 5 minutes. This helps them firm up a bit. After that, transfer them to a wire rack to cool completely. Now, they’re ready to be enjoyed!
Enjoy your chewy coconut oatmeal pecan cookies! They combine nutty flavors with a delightful chewy texture, perfect for any cookie lover. Happy baking!
Can I Substitute the Pecans for Another Nut?
Absolutely! If you’re allergic to pecans or just prefer another nut, you can use walnuts, almonds, or even cashews. Just chop them up roughly to keep the texture in the final cookie. If nuts aren’t your thing, you can skip them entirely for a nut-free version!
How Do I Make These Cookies Gluten-Free?
To make gluten-free cookies, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend contains xanthan gum or add 1/4 teaspoon per cup if it doesn’t. The rest of the ingredients can remain the same!
Can I Use Unsweetened Coconut Flakes Instead of Shredded Coconut?
Yes, you can! Unsweetened coconut flakes will work perfectly in this recipe and may even give a slightly different texture. Just make sure they’re not toasted, as that could affect the overall flavor of your cookies.
What’s the Best Way to Store Leftover Cookies?
Store your cookies in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze them! Place cooled cookies in a single layer in a freezer-safe container or bag and freeze for up to 3 months. Thaw them at room temperature when you’re ready to enjoy!
