I just baked what I swear are The Best Oatmeal Cookies Ever: impossibly soft and chewy with shredded coconut and toasted pecans, and I can’t stop sneaking them.

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I’m obsessed with these Oatmeal Coconut Pecan Cookies because they hit every texture I crave. I love how the buttery bite and old fashioned rolled oats make each chew so satisfying.

I adore the sweetened coconut notes that peek through and the toasted pecans that snap back. I think these are the Best Ever Oatmeal Cookies when I need dessert that actually delivers.

But what I really want is that second cookie while pretending one is enough. I crave Oatmeal Cookies With Coconut that aren’t dry or boring.

Pure, chewy, nutty bliss. I want another immediately now no regrets please.

Ingredients

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Butter: Rich, melt-in-your-mouth fat that makes cookies tender and cozy.
Granulated sugar: Adds sweet snap and light crisp edges to each bite.
Light brown sugar: Basically molasses-y moisture that keeps cookies soft and chewy.
Eggs: Binds everything together and gives structure so cookies don’t fall apart.
Vanilla extract: A warm, familiar note that makes them smell like home.
All-purpose flour: The backbone that gives chew and holds mix-ins together.
Baking soda: Helps them rise a bit and get that slightly airy texture.
Salt: Balances sweetness and makes flavors pop, not just salty taste.
Cinnamon: Adds cozy spice, a little warmth in every bite.
Rolled oats: Chewy, hearty texture and a whole-grain feel you’ll notice.
Shredded coconut: Plus tropical chew and sweet coconut flavor throughout.
Chopped pecans: Crunch, toasty nuttiness, and a little buttery richness.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

3 cups old fashioned rolled oats

1 1/2 cups shredded sweetened coconut

1 cup chopped pecans

How to Make this

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1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set aside.

2. If you want extra flavor, toast the chopped pecans and shredded coconut on a baking sheet for 5 to 7 minutes until fragrant, then let cool. This step is optional but really boosts taste.

3. In a large bowl, cream 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes with a hand mixer or 4 to 5 minutes by hand.

4. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract until everything is well combined.

5. In a separate bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon. Make sure there are no lumps.

6. Add the dry ingredients to the butter mixture and mix until just combined. Dont overmix or the cookies will get tough.

7. Fold in 3 cups old fashioned rolled oats, 1 1/2 cups shredded sweetened coconut, and 1 cup chopped pecans until evenly distributed.

8. Scoop dough by heaping tablespoonfuls or use a
1.5 inch cookie scoop and place on prepared sheets about 2 inches apart. For thicker, chewier cookies chill the dough 20 to 30 minutes before baking.

9. Bake 9 to 11 minutes, until edges are set and centers still look slightly soft. Do not overbake if you want them soft and chewy.

10. Let cookies cool on the baking sheet for 5 to 10 minutes to finish setting, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days, or freeze dough balls for later baking.

Equipment Needed

1. Oven (set to 350°F)
2. 2 baking sheets (you can also use an extra for toasting nuts/coconut)
3. Parchment paper or silicone baking mats
4. Large mixing bowl and a smaller bowl for dry ingredients
5. Hand mixer or a sturdy whisk and some elbow grease
6. Measuring cups and spoons
7. Rubber spatula or wooden spoon for folding
8. 1.5 inch cookie scoop or a heaping tablespoon and a spoon for leveling
9. Wire cooling rack
10. Cutting board and chef knife for chopping pecans

FAQ

Q: What temperature and how long do I bake these cookies?

A: Bake at 350°F (175°C) for about 10 to 12 minutes. They look slightly golden at the edges but still soft in the center. Let them cool on the sheet for 5 minutes then move to a rack, they firm up as they cool.

Q: Can I use quick oats instead of old fashioned rolled oats?

A: Yes you can, but the texture will be softer and less chewy. If you want more chew with quick oats, try chilling the dough for 30 minutes first.

Q: How do I get chewier cookies instead of crispy ones?

A: Use all brown sugar or add an extra tablespoon of brown sugar, and underbake by a minute or two. Also don’t overbake after they come out of the oven, let them cool on the pan a bit. Chilling the dough can also help them keep shape and stay chewy.

Q: Can I swap the pecans or coconut for something else?

A: Sure. Walnuts, almonds, or macadamia nuts work great. If you don’t want coconut, add an extra 1 cup oats and maybe 1/2 cup extra nuts or chocolate chips to keep the mix balanced.

Q: How long will the cookies stay fresh and how should I store them?

A: Store at room temp in an airtight container for up to 4 days. For longer storage freeze baked cookies up to 3 months, or freeze the dough shaped on a tray then bagged for up to 3 months.

Q: Any tips for chopping and toasting the pecans?

A: Rough chop so you get some big bites and some small bits. Toast them in a dry skillet over medium heat 3 to 5 minutes until fragrant, stirring a lot so they don't burn. Let them cool before adding to the dough.

Oatmeal Coconut Pecan Cookies Recipe Substitutions and Variations

Butter: swap with equal amount refined coconut oil (solid, 1:1) for a hint of coconut, or use vegan stick butter 1:1 if you want dairy free. Note that cookies may spread a bit more with oil.
Eggs: replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 min) for a vegan binder, or use 1/4 cup unsweetened applesauce per egg for a moist, slightly denser cookie.
All purpose flour: use equal parts whole wheat pastry flour for a nuttier flavor and slightly denser texture, or swap with a 1:1 gluten free baking blend if you need gluten free (make sure it contains xanthan gum).
Pecans: substitute chopped walnuts or chopped almonds 1:1. Walnuts give similar richness, almonds add more crunch and a milder taste.

Pro Tips

1) Toast the pecans and coconut, seriously do it if you can. It only takes 5 to 7 minutes and it makes the flavor pop, just watch closely so the coconut doesn’t burn.

2) Chill the dough if you want thick, chewy cookies. Even 20 minutes helps, but if you have time an hour is better. Cold dough spreads less so you’ll get a nicer mound.

3) Measure the flour right — spoon it into the cup and level it off. Packing or scooping with the cup makes the cookies dry and cakey, you dont want that.

4) Pull them from the oven when the edges are set but centers still look a little soft. They firm up on the sheet as they cool, so dont overbake or they’ll lose their chew.

Oatmeal Coconut Pecan Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I just baked what I swear are The Best Oatmeal Cookies Ever: impossibly soft and chewy with shredded coconut and toasted pecans, and I can't stop sneaking them.

Servings

servings

Calories

246.63

kcal

Equipment: 1. Oven (set to 350°F)
2. 2 baking sheets (you can also use an extra for toasting nuts/coconut)
3. Parchment paper or silicone baking mats
4. Large mixing bowl and a smaller bowl for dry ingredients
5. Hand mixer or a sturdy whisk and some elbow grease
6. Measuring cups and spoons
7. Rubber spatula or wooden spoon for folding
8. 1.5 inch cookie scoop or a heaping tablespoon and a spoon for leveling
9. Wire cooling rack
10. Cutting board and chef knife for chopping pecans

Ingredients

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 cups old fashioned rolled oats
1 1/2 cups shredded sweetened coconut
1 cup chopped pecans

Directions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set aside.
If you want extra flavor, toast the chopped pecans and shredded coconut on a baking sheet for 5 to 7 minutes until fragrant, then let cool. This step is optional but really boosts taste.
In a large bowl, cream 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes with a hand mixer or 4 to 5 minutes by hand.
Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract until everything is well combined.
In a separate bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon. Make sure there are no lumps.
Add the dry ingredients to the butter mixture and mix until just combined. Dont overmix or the cookies will get tough.
Fold in 3 cups old fashioned rolled oats, 1 1/2 cups shredded sweetened coconut, and 1 cup chopped pecans until evenly distributed.
Scoop dough by heaping tablespoonfuls or use a
5 inch cookie scoop and place on prepared sheets about 2 inches apart. For thicker, chewier cookies chill the dough 20 to 30 minutes before baking.
Bake 9 to 11 minutes, until edges are set and centers still look slightly soft. Do not overbake if you want them soft and chewy.
Let cookies cool on the baking sheet for 5 to 10 minutes to finish setting, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days, or freeze dough balls for later baking.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.