Soft and chewy oatmeal cookies with coconut and pecans.
Coconut Pecan Oatmeal Cookies
I'm not much of a baker. Never have been, and that's perfectly okay because there are plenty of bakeries around town that have very talented people making gorgeous and tasty creations that I can't, and frankly worth every penny spent. Just like any other gal, I do enjoy desserts occasionally though, and of them all, freshly baked cookies are right at the top of the list.Oatmeal have always been one of my favorite cookies, whether plain or enhanced with other goodies. For these, I decided to include some coconut along with the typical nut, this time going with pecan. These cookies would make a tasty addition to your holiday cookie tray, though they're certainly suitable for anytime!
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step by step pictures below.
Here's how to make my Coconut Pecan Oatmeal Cookies.
Have everything at room temperature before starting. Preheat oven to 350 degrees F. Using a mixer, cream the butter and shortening together until fluffy; add both sugars and blend together. Add the eggs, one at a time, until blended in, then add the extract. Remove the mixing bowl from the mixer. Add the salt, baking soda, oatmeal, flour, coconut and pecans; mix together by hand.
Use a cookie scoop, or drop by large, rounded tablespoonfuls unto an ungreased baking sheet or a cookie sheet covered in parchment paper or a Silpat. Bake one sheet at a time, on the center rack of the oven at 350 degrees F, for about 10 to 12 minutes, or until cookies are lightly golden brown just around the edges. Actual time will depend on size of scoop used. Cool 2 to 3 minutes on the baking sheet, then remove with a spatula to a wire rack to fully cool.
Yum, yum!
Here's how to make my Coconut Pecan Oatmeal Cookies.
Have everything at room temperature before starting. Preheat oven to 350 degrees F. Using a mixer, cream the butter and shortening together until fluffy; add both sugars and blend together. Add the eggs, one at a time, until blended in, then add the extract. Remove the mixing bowl from the mixer. Add the salt, baking soda, oatmeal, flour, coconut and pecans; mix together by hand.
Use a cookie scoop, or drop by large, rounded tablespoonfuls unto an ungreased baking sheet or a cookie sheet covered in parchment paper or a Silpat. Bake one sheet at a time, on the center rack of the oven at 350 degrees F, for about 10 to 12 minutes, or until cookies are lightly golden brown just around the edges. Actual time will depend on size of scoop used. Cool 2 to 3 minutes on the baking sheet, then remove with a spatula to a wire rack to fully cool.
For more of my favorite cookie recipes, check out the collection on my Pinterest page!
Recipe: Coconut Pecan Oatmeal Cookies
©From the Kitchen of Deep South Dish
Prep time: 15 min Cook time: 12 min Yield: About 2 dozen
Instructions
- 1/2 cup unsalted butter, softened at room temperature
- 1/2 cup vegetable shortening (like Crisco)
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 3 cups old fashioned oatmeal
- 1-3/4 cup all-purpose flour
- 1/2 cup flaked coconut
- 1/2 cup of chopped pecans
Have everything at room temperature before starting. Preheat oven to 350 degrees F. Using a mixer, cream the butter and shortening together until fluffy; add both sugars and blend together. Add the eggs, one at a time, until blended in, then add the extract. Remove the mixing bowl from the mixer. Add the salt, baking soda, oatmeal, flour, coconut and pecans; mix together.
Use a cookie scoop, or drop by large, rounded tablespoonfuls unto an ungreased baking sheet or a cookie sheet covered in parchment paper or a Silpat. Bake one sheet at a time, on the center rack of the oven at 350 degrees F, for about 10 to 12 minutes, or until cookies are lightly golden brown just around the edges. Actual time will depend on size of scoop used. Cool 2 to 3 minutes on the baking sheet, then remove with a spatula to a wire rack to fully cool.
Cook's Notes: I use the spoon and level method for baking. First, whisk the flour in the container or bag to aerate it. Spoon flour into your measuring cup to overflowing, then use the flat edge of the spoon handle or a kitchen knife to level off excess. Oatmeal cookies usually appear underdone when they are cooked, but if you go too long they will be overcooked and crisp up. I used a medium (2 tablespoon) cookie scoop for the ones pictured, which gave a yield of two dozen. Once cooled, store cookies in an airtight container.
Source: http://deepsouthdish.com
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