Clear-The-Cupboard Coconut, Oatmeal, Pecan Cookies

Total Time
20 mins
10 mins

This snappy little oatmeal cookie loaded with coconut and pecans is from Southern Living magazine. I make them with a 2 tablespoon cookie scoop for uniformity and end up with perfectly crispy/chewy cookies that bake evenly from the center to the edge.

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  1. Beat shortening at medium speed with electric mixer until fluffy; add sugars, beating well.
  2. Add eggs, beating until blended.
  3. Combine flour, oats, baking soda, baking powder, and salt; gradually add to sugar mixture, beating until blended.
  4. Stir in coconut, cereal, vanilla, and pecans.
  5. Drop by tablespoonfuls onto baking sheets.
  6. Bake in batches at 350°F for 10 minutes or until lightly golden.
  7. Remove to wire racks to cool.