Oatmeal Coconut Pecan Cookies
There are certain smells that just feel like a hug. The scent of freshly baked cookies wafting from the oven is definitely one of them. It’s a universal signal that something good is about to happen.
I have a special place in my heart for cookies that are more than just sweet. I love texture, I love a bit of crunch, a bit of chewiness, and flavors that play well together.
That’s exactly what these Oatmeal Coconut Pecan Cookies are all about. They aren’t your average, one-note oatmeal cookie. Oh no. These are the real deal.
Each bite is a perfect harmony of hearty rolled oats, sweet and chewy coconut, and the buttery crunch of toasted pecans. It’s a combination that feels both rustic and sophisticated, comforting and a little bit special.
I’ve tinkered with this recipe for years, making small adjustments until it was just right. Now, I’m sharing my go-to version with you. It’s straightforward, forgiving, and the results are consistently delicious.
Let’s get our aprons on and bake up a batch of pure comfort.
What You’ll Need
Gathering your ingredients first makes the whole process so much smoother. Here’s the list of what we’ll be using today.
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional, but recommended)
- 3 cups old-fashioned rolled oats (not quick-cooking)
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Pro Tips
Over the years, I’ve picked up a few tricks that take these cookies from good to absolutely unforgettable. Trust me on these.
- Toast Your Nuts and Coconut. This is my number one tip. Spreading the pecans and coconut on a baking sheet and toasting them for 5-7 minutes at 350°F (175°C) awakens their flavors. The pecans become nuttier and the coconut gets a beautiful golden color and deeper taste. Just watch them closely so they don’t burn!
- Chill the Dough. I know, I know, you want cookies now! But chilling the dough for at least 30 minutes (or up to an hour) is a game-changer. It solidifies the butter, which means your cookies will spread less and bake up thicker and chewier. It also allows the flavors to meld together.
- Don’t Overmix the Flour. Once you add the dry ingredients to the wet, mix only until you no longer see streaks of flour. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies instead of the soft, chewy texture we’re aiming for.
- Use a Cookie Scoop. For perfectly uniform cookies that bake evenly, a cookie scoop is your best friend. It ensures every cookie is the same size, so you won’t have some that are burnt while others are still doughy.
Required Tools
You don’t need a professional kitchen for this. Here are the basic tools that will get the job done.
- Baking sheets
- Parchment paper or a silicone baking mat
- Large mixing bowl
- A separate medium bowl for dry ingredients
- Stand mixer with a paddle attachment, or a hand mixer
- Rubber spatula
- Whisk
- Cookie scoop (medium size is great)
- Wire cooling rack
Substitutions and Variations
Part of the fun of baking is making a recipe your own. These cookies are very adaptable.
For the Nuts: If pecans aren’t your thing, walnuts or even chopped almonds work wonderfully. For a nut-free version, you can simply omit them or substitute with an equal amount of sunflower seeds or extra oats.
For the Flour: A good quality 1-to-1 gluten-free baking flour blend can be substituted for the all-purpose flour without any other changes.
Fun Add-ins: Feel free to get creative! A cup of white chocolate chips, dark chocolate chunks, or even butterscotch chips can be a delicious addition. Dried fruit like raisins or chopped dried cranberries also pair nicely with the oats.
Make-Ahead Tips
Life gets busy, but that shouldn’t stop you from having fresh-baked cookies.
The cookie dough can be prepared, covered tightly, and stored in the refrigerator for up to 3 days. When you’re ready to bake, just scoop and place on the baking sheet. You might need to add a minute or two to the baking time.
For longer storage, you can scoop the dough balls onto a parchment-lined baking sheet and freeze them until solid. Then, transfer the frozen dough balls to a freezer-safe bag. They’ll keep for up to 3 months. You can bake them straight from frozen; just add about 2-4 minutes to the baking time.
How to Make Oatmeal Coconut Pecan Cookies
Ready? Let’s walk through it step-by-step.
Step 1: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. If you’re toasting your nuts and coconut, do this first on a separate sheet at 350°F for 5-7 minutes, then set them aside and increase the oven temp.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. This ensures the leavening agents are evenly distributed.
Step 3: In a large bowl using a stand mixer or hand mixer, beat the softened butter, brown sugar, and granulated sugar together on medium speed until the mixture is light and fluffy. This usually takes about 2-3 minutes.
Step 4: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.
Step 5: Turn the mixer to low speed and gradually add the dry ingredient mixture to the wet ingredients. Mix only until just combined. Remember not to overdo it!
Step 6: With a spatula, gently fold in the rolled oats, toasted coconut, and toasted pecans until they are evenly incorporated into the dough.
Step 7: Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. This is the secret to thick, chewy cookies.
Step 8: Drop rounded tablespoons of dough (a medium cookie scoop works perfectly) onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
Step 9: Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly soft. They will continue to bake on the hot pan after you remove them from the oven.
Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set up properly.
Nutrition, Pairings, and More
Here’s a little extra information to help you enjoy these cookies to the fullest.
Estimated Nutritional Breakdown
This is an approximation per cookie, assuming the recipe makes about 3 dozen cookies.
| Nutrient | Amount per Cookie |
|---|---|
| Calories | ~150 kcal |
| Fat | ~8g |
| Carbohydrates | ~18g |
| Protein | ~2g |
Ingredient Swaps for Different Diets
Want to adapt this recipe? Here are a few simple swaps.
| Dietary Need | Suggested Swap |
|---|---|
| Gluten-Free | Use a 1:1 GF flour blend and certified GF oats. |
| Vegan | Use vegan butter and two flax eggs (2 tbsp ground flaxseed + 6 tbsp water). |
| Lower Sugar | Reduce sugars by 1/4 cup each or use a baking-friendly sugar substitute. |
Meal Pairing Suggestions
These cookies are perfect on their own, but they also love company. Enjoy one with a cold glass of milk, a hot cup of coffee, or a soothing mug of herbal tea. For a decadent dessert, crumble a warm cookie over a scoop of vanilla bean ice cream.
Cooking Time Efficiency Tips
To make the process quicker, have all your ingredients measured and ready before you start mixing (this is called “mise en place”). You can whisk the dry ingredients together while your butter and sugar are creaming in the mixer. Use the oven preheating time to toast your nuts and coconut.
Leftovers and Storage
If you have any cookies left (which is a big “if”!), they store quite well. Keep them in an airtight container at room temperature for up to 5 days.
For longer freshness, you can store them in the refrigerator for up to a week. To freeze baked cookies, let them cool completely, then place them in a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 3 months.
Frequently Asked Questions
Q1. My cookies spread out too much and are flat. What went wrong?
Ans: This is a common issue! It’s usually due to one of three things: your butter was too soft (almost melted), you didn’t chill the dough long enough, or your oven temperature was too low. Using softened, not melted, butter and chilling the dough are the best ways to fix this.
Q2. Can I use quick-cooking oats instead of old-fashioned rolled oats?
Ans: I don’t recommend it. Rolled oats provide the signature chewy, hearty texture. Quick oats are thinner and more processed, which will result in a drier, less chewy cookie. Stick with rolled oats for the best results.
Q3. I don’t have a stand mixer. Can I still make this recipe?
Ans: Absolutely! A good hand mixer works perfectly well for creaming the butter and sugar. If you don’t have either, you can even make this recipe by hand with a whisk and a spatula. It will just take a bit more elbow grease!
Q4. How do I know for sure when the cookies are done baking?
Ans: The best visual cue is to look at the edges. They should be firm and a light golden brown. The centers should still look a little soft and slightly underdone. They will finish cooking and set up on the hot baking sheet after you take them out of the oven.
Wrapping Up
There you have it—a cookie recipe that I hope becomes a new favorite in your home. There’s something so satisfying about creating these delicious treats from scratch and sharing them with people you care about.
The blend of oatmeal, coconut, and pecan is truly special, and the chewy, textured result is pure comfort in every bite.
I encourage you to give this recipe a try. Fill your kitchen with that incredible baking aroma and enjoy the simple pleasure of a perfect homemade cookie. If you bake them, please leave a comment below and let me know how they turned out. I love hearing about your experiences!
