These chewy cookies have been a family favorite for years. The pecans provide a crunchy contrast to go along with all that chewy goodness!
- 1 cup butter, softened
- 2 cups packed brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 2 cups old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups flaked coconut
- Pecan halves
- In a bowl, cream butter, brown sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, oats, baking powder, baking soda and salt; add to creamed mixture and mix well. Stir in coconut. Shape into 1-in. balls. Place 2-1/2 in. apart on greased baking sheets (cookies will spread). Place pecan half in the center of each cookie and push down slightly. Bake at 325° for 14-16 minutes. Yield: 4 dozen.
Originally published as Coconut Oat Cookies in Country Extra July 1994, p47
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