Oh my goodness, let me tell you about these Super Soft and Chewy Oatmeal Coconut Pecan Cookies! They’re like little bites of happiness that remind me of cozy afternoons spent baking with my grandma. She always had a way of turning simple ingredients into something magical, and these cookies are definitely in that spirit. The combination of oats, sweet coconut, and crunchy pecans creates this wonderful texture that just makes you feel all warm inside.
I whip these up whenever I want a treat that feels special but doesn’t take all day. They’re soft and chewy, and each bite is packed with flavor—it’s hard to eat just one! Plus, they’re a hit with friends and family, making them perfect for any gathering or just a fun snack while catching up on my favorite shows. If you love cookies that are a little nutty and oh-so-satisfying, you just have to try these! And if you’re in the mood for more sweet treats, my classic chocolate chip cookies never disappoint either!
Why You’ll Love This Super Soft and Chewy Oatmeal Coconut Pecan Cookies
- Incredibly soft and chewy texture that’ll make you go for seconds
- Delicious mix of flavors from coconut and pecans
- Made with simple, pantry-friendly ingredients
- Quick to whip up—ready in just 30 minutes!
- Perfectly sweetened with both brown and granulated sugar
- Oats provide a wholesome, hearty base
- Great for customizing—swap pecans for chocolate chips or walnuts!
These cookies are a delightful balance of chewy oats and crunchy nuts, making them a satisfying treat for any occasion.
How to Make Super Soft and Chewy Oatmeal Coconut Pecan Cookies
If you’re on the hunt for cookies that are soft, chewy, and bursting with flavor, then you’ve stumbled upon a true gem! These oatmeal coconut pecan cookies are not only delicious but also super comforting—perfect for cozy afternoons or sharing with friends.
What You’ll Need:
- Unsalted butter – 1 cup, softened. I always choose good quality butter for the best flavor and texture.
- Brown sugar – 1 cup, packed, for that lovely caramel sweetness.
- Granulated sugar – 1/2 cup, to balance out the rich flavors.
- Eggs – 2 large eggs, at room temperature, which helps them mix into the dough more easily.
- Vanilla extract – 1 teaspoon, because vanilla makes everything better!
- All-purpose flour – 1 1/2 cups, the foundation of our cookie dough.
- Baking soda – 1 teaspoon, for that perfect rise.
- Salt – 1/2 teaspoon, to enhance all the flavors.
- Old-fashioned rolled oats – 3 cups, the star of this chewy cookie!
- Sweetened shredded coconut – 1 cup, for that tropical twist.
- Pecans – 1 cup, chopped. I love lightly toasting them for extra flavor, but it’s totally optional!
The Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper—this prevents sticking and helps with cleanup!
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes.
- Add in the eggs one at a time, mixing well after each addition, along with the vanilla extract. This step helps the eggs incorporate nicely!
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined—don’t overmix!
- Now, stir in the rolled oats, shredded coconut, and chopped pecans until everything is evenly distributed throughout the dough.
- Using a cookie scoop or your hands, form the dough into balls about 1.5 inches in diameter and place them on the prepared baking sheet. Be sure to space them about 2 inches apart to allow for spreading!
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers look set but still soft. You want them to remain chewy!
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This helps them firm up a bit before moving them to a wire rack to cool completely.
Enjoy these delightful Super Soft and Chewy Oatmeal Coconut Pecan Cookies with a glass of milk or your favorite beverage! You’re going to love them!
Can I Substitute the Butter with Margarine?
Yes, you can substitute unsalted butter with margarine in this recipe. However, choose a stick margarine for the best texture and flavor. Keep in mind that margarine may contain more water, so your cookies could spread a little more during baking. Make sure to let it soften before using for a smooth mix!
What If I Don’t Have Pecans?
No worries! You can easily substitute walnuts, almonds, or any nut of your choice instead of pecans. If you prefer a nut-free version, simply omit them entirely, and your cookies will still be delicious!
How Do I Store Leftover Cookies?
To store your leftover cookies, place them in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container, where they can last up to 3 months. Just let them thaw at room temperature before enjoying!
Can I Use Quick Oats Instead of Rolled Oats?
You can, but the texture will be different. Quick oats are finer and will make your cookies less chewy. If you prefer a softer cookie, it’s best to stick with old-fashioned rolled oats. If you’re in a pinch, you can grind the quick oats slightly to mimic the texture of rolled oats!