- 1 cup sweetened shredded coconut
- 3/4 cup chopped pecans
- 1 cup butter, softened
- 1-1/2 cups packed brown sugar
- 1/2 cup sugar
- 2 large eggs, room temperature
- 1-1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups old-fashioned oats
- 2 cups (12 ounces) chocolate chips
- Place coconut and pecans on a 15x10x1-in. baking pan. Bake at 350° for 6 to 8 minutes or until toasted, stirring every 2 minutes. Set aside to cool.
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat well. Combine the flour, baking soda and salt Add to creamed mixture; beat well. Stir in the oats, chocolate chips and toasted coconut and pecans.
- Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350° about 12 minutes or until browned. Remove to wire racks to cool.
Test Kitchen Tips
Nutrition Facts2 each: 211 calories, 11g fat (6g saturated fat), 25mg cholesterol, 134mg sodium, 27g carbohydrate (18g sugars, 2g fiber), 2g protein.
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Oct 9, 2019
Been aroun for many many years, I put butterscotch , or white chocolate chips or coconut in my
Sep 28, 2019
My grandma and then my mom made these cookies! We always called them Grandma Foiles’ Oatmeal Cookies! The only difference was they used cooked raisins instead of toasted coconut. I don’t thing grandma liked coconut very much. I am going to try them with coconut the next time I make them.
Aug 14, 2019
My mom used to bake these for us when I was really young. Had all the same ingredients as these, and I remember her making them big, and they were chewy in the middle, crisp on the edges. I will try baking these for my granddaughter, but I wish my mom was still here to make them for her...
Aug 14, 2019
Aug 14, 2019
I've been eating these all of my life. My Mom used to make these when we were kids, but they carried our family name. She got tired of making just chocolate chip, or just oatmeal, etc., so she dumped everything in the bowl, and we all loved them. Now I make them gluten-free for my husband by switching out the flour and using GF oats. Still a family favorite!
Apr 16, 2019
Flour can have humidity which changes your amount. At 7,200 feet we often must reduce sugar by 1 to 2 tablespoons due to cell structure changes from air.pressure. We also may need to increase flour by up to 1/4 cup. May reduce the amount of fat due to cell structure also and often need to add 1-3 teaspoons of water. Here in Laramie , WY baking is definately the science of chemistry.
Feb 27, 2019
I love this recipe! I’ve made these cookies many times since stumbling upon the recipe two years ago. The cookies are crunchy on the outside while chewy on the inside.
Feb 17, 2019
These cookies are very good, crunchy on the outside and slightly chewy in the middle. I am going to try making these again substituting raisins and walnuts (I have on hand most of the time) for the chocolate chips and pecans I have on hand less frequently.
Feb 4, 2019
The cookies taste good to me, although a little on the sweet side. I found the dough way too dry and had lots of oats, nuts
Dec 8, 2018
Followed the recipe except used a tablespoon to measure out the dough. 12 minutes was perfect. Crispy edges and soft center.