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.
- Beat shortening at medium speed with electric mixer until fluffy; add sugars, beating well.
- Add eggs, beating until blended.
- Combine flour, oats, baking soda, baking powder, and salt; gradually add to sugar mixture, beating until blended.
- Stir in coconut, cereal, vanilla, and pecans.
- Drop by tablespoonfuls onto baking sheets.
- Bake in batches at 350°F for 10 minutes or until lightly golden.
- Remove to wire racks to cool.
Wow! These cookies are delicious! I used 3/4 cups of white and brown sugars instead one cup, and still seemed plenty sweet. I also add some chopped milk chocolate bars...very good.
I adore this cookie recipe!! Had to make a few substitutions, but they flew out of the kitchen and everyone was begging for more. I did sub out the egg for unsweetened applesauce and increased the oats, flour and coconut to make up for the rice krispie cereal (we did not have any) Cookie was a little dry after these additions and so I added 1-2 TBS of coconut oil. I also did not have any pecans so substituted almonds that had been run through the food prossesor for about 20 seconds or so. Cookies came out chewy yet crispy, sweet and nutty. Definitely will make these again!!
I was looking for a basic chewy cookie. I did make some simple changes. I use all butter, 1/2 of the sugar (brown only) and changed 1/2 of the white flour to KA white whole wheat.I also added extra vanilla and a splash of almond extract. Just for fun I added more pecans and "dark" chocolate chips. Oh, and a Tbsp of flaxseed meal. (I made a double batch.) They came out GREAT! They were just the right sweetness as the almond make the flavors warm up. I will probable work more with the whole wheat flour and the sugar. I think this could be a great base cookie with many opptions.