Coconut, pecans, oatmeal and chocolate chips add tons of texture and flavor to these super chewy Coconut Pecan Chocolate Chip Oatmeal Cookies. They’re irresistible!
Originally published on November 12, 2012.
Eating for Three
Ever wonder what food bloggers do with all that food they make? Well, Baker can easily show you what I’ve been doing with all the yummy baked goods in our house the past 8 months…
Yep! That would be me! And I happen to be eating for 3! We couldn’t be more excited to welcome two more hungry mouths to our family very soon!
Before I found out I was pregnant, I knew something was different because I had the most extreme hunger you could ever imagine. I would consume an obscene amount of food and still be starving. When we learned we were expecting twins, it was all explained and I have been taking the “eating for 3” motto very seriously ever since! No food goes to waste in this house right now. One of my constant cravings has been these Coconut Pecan Chocolate Chip Oatmeal Cookies. These cookies have been a favorite in our family for years. So yummy!
No…I didn’t consume all of these in one sitting, but I might have consumed all of them in one day! Oops! Like I said, I am taking this whole “eating for 3” thing very seriously! Trust me, this Mama knows good cookies and these cookies are irresistible! So many awesome ingredients come together these chewy cookies that will knock your socks off! Easy to bake and irresistible to eat…
How to Make Coconut Pecan Chocolate Chip Oatmeal Cookies
Preheat oven to 325°F. Cover two large cookie sheets with parchment paper.
Mix flour, oatmeal, baking powder, and salt in a bowl and set aside. Mix butter and sugars with an electric mixer until blended and smooth. Add eggs and vanilla. Add dry ingredients and mix until just combined. Stir in chocolate chips, pecans and coconut.
Divide into 16 equal balls and evenly space 8 cookies on each baking sheet. Flatten them slightly with your hand. Bake for about 14 minutes, rotating cookie sheets halfway through, until cookies are crisp around the edges and start to turn golden brown on top. Cool completely on sheets to maintain chewy texture.
More Irresistible Oatmeal Cookies
Chewy Flourless Oatmeal Chocolate Chip Cookies you would never believe were made with no flour. These Brown Sugar Oatmeal Toffee Crunch Cookies are a must-bake! They’re chewy with a slight crunch in every bite from sweet little bits of toffee. These Oatmeal Cranberry White Chocolate Macadamia Chip Cookies are are loaded with dried cranberries, crunchy nuts and sweet white chocolate chips. Everything a cookie should be! With whole wheat, peanut butter and oatmeal, these healthy Breakfast Cookies are packed with shredded apples and mashed bananas. A breakfast treat you can be proud to serve your little ones!
So grab a big glass of milk and enjoy! If you make these Coconut Pecan Chocolate Chip Oatmeal Cookies, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. I love seeing how inspired and creative y’all get with the recipes I share.
xoxo,
Recipe adapted from My Baking Addiction
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Coconut Pecan Chocolate Chip Oatmeal Cookies
- Prep Time: 15 mins
- Cook Time: 14 mins
- Total Time: 29 mins
- Yield: 16 1x
- Category: Dessert
Description
Coconut, pecans, oatmeal and chocolate chips add tons of texture and flavor to these super chewy cookies. They’re irresistible!
Ingredients
- 2 cups all-purpose flour
- 1 cup old-fashioned oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1–1/2 sticks (12 tablespoons) unsalted butter, melted and cooled until warm
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1–1/2 cups semi-sweet chocolate chips
- 1 cup pecans, chopped
- 3/4 cup sweetened flaked coconut
Instructions
- Preheat oven to 325°F. Cover two large cookie sheets with parchment paper.
- Mix flour, oatmeal, baking powder, and salt in a bowl and set aside. Mix butter and sugars with an electric mixer until blended and smooth. Add eggs and vanilla. Add dry ingredients and mix until just combined. Stir in chocolate chips, pecans and coconut.
- Divide into 16 equal balls and evenly space 8 cookies on each baking sheet. Flatten them slightly with your hand.
- Bake for about 14 minutes, rotating cookie sheets halfway through, until cookies are crisp around the edges and start to turn golden brown on top. Cool completely on sheets to maintain chewy texture.
I put these in at 350 so they’d brown properly but it turned out gorgeous and so delicious! It’s my new go to chocolate chip cookie recipe.
★★★★
I made these 2 days ago. I live at about 5800′, south of Denver, CO. and have little luck with chocolate chip cookies. Just for grins I used 1 cup of unbleached flour and 1 cup of whole wheat flour. Pretty near perfect and quite delicious results! Thanks so very much!
What an awesome flavor/cooking fillings combination! And the most awesome part? I happen to have all of the ingredients!
That’s a beautiful pregnancy picture, I love sweet pictures where the older toddler is acting all sweet and adorable near a pregnant belly or a newborn sibling 🙂