Chocolate Coconut Pecan Cookies
These chocolate coconut pecan cookies are soft and hearty thanks to the addition of nuts and oats. Plus, there's even chocolate, so these are pretty much the perfect cookie! Try them today. You can also freeze the dough or baked cookies for when you need a tasty treat fast!
Ingredients
- ½ cup (1 stick) butter, softened
- ½ cup shortening
- 1 cup brown sugar
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp salt
- 1½ cups flour
- 2 cups old-fashioned oats
- 2 cups semi-sweet chocolate chips
- 1 cup chopped pecans
- 1 cup flaked, sweetened or unsweetened coconut toasted, if desired
- Additional chocolate chips for garnish optional
Instructions
- In a large mixing bowl, cream butter, shortening, brown sugar, and sugar with an electric mixer until light and fluffy for about 3 minutes. Add eggs and vanilla; mix well.
- In a separate bowl, mix together the flour, baking soda, and salt. Mix the dry ingredients into the butter mixture until combined.
- Stir in the oats, chocolate chips, pecans, and coconut. The cookie dough will be very thick.
- Recommend refrigerating the cookie dough overnight if time allows.
- When ready to bake, preheat the oven to 350° F. Let the refrigerated dough sit out for about 15 minutes before scooping. Once the cookie dough has softened slightly, scoop onto a cookie sheet lined with parchment paper or a silicone baking mat.
- Bake for approximately 10-12 minutes or until lightly golden on the edges. Do NOT overbake.
- Once cookies come out of the oven, immediately press 4-6 extra chocolate chips onto the top of each cookie. This will also help give the cookies a crinkled appearance. Let cool a couple minutes on tray before transferring to a cooling rack.
Notes
Toasting the coconut is optional but recommended. If toasting the coconut, see the link in the content above.