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Chewy Coconut Oatmeal Cookies

These cookies provide a delightful balance of chewiness and crunch, filled with rich coconut flavor and toasted pecans—a nostalgic treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Using a good quality all-purpose flour is essential for cookie structure.
  • 1 cup old-fashioned oats Opt for old-fashioned oats for that hearty chewiness. Instant oats won't give you the same texture.
  • 1/2 cup unsweetened shredded coconut Look for high-quality coconut to avoid additives.
  • 1/2 teaspoon baking soda A must for that perfect rise.
  • 1/4 teaspoon salt Enhances flavors.
Wet Ingredients
  • 1/2 cup butter, softened Ensure you’re using room temperature butter for easy creaming.
  • 1 cup brown sugar, packed The key to chewiness and a rich flavor.
  • 1/2 cup granulated sugar Balances sweetness and texture.
  • 1 large egg Binds the ingredients and adds moisture.
  • 1 teaspoon vanilla extract Quality matters; pure vanilla extract adds depth of flavor.
Mix-ins
  • 1 cup pecans, chopped Toasted pecans elevate the flavor, but you can easily substitute with walnuts or omit them if nut-free.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or a silicone nonstick mat.
  2. In a large mixing bowl, beat together 1/2 cup softened butter, 1 cup brown sugar, and 1/2 cup granulated sugar until the mixture is smooth and fluffy (about 2-3 minutes).
  3. Add in 1 large egg and 1 teaspoon vanilla extract, mixing until everything is well combined and the mixture is lighter in color.
  4. In a separate bowl, whisk together 1 cup all-purpose flour, 1 cup old-fashioned oats, 1/2 cup unsweetened shredded coconut, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  5. Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula or on low speed until just combined.
  6. Gently fold in 1 cup chopped pecans, ensuring they are evenly incorporated throughout the cookie dough.
Baking
  1. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spaced about 2 inches apart.
  2. Bake for 10 to 12 minutes—the edges should be golden, but the centers should look soft.
  3. Allow cookies to rest on the baking sheet for 3 to 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container for up to 4-5 days. For longer storage, freeze cookies in a single layer before placing them into a freezer bag.