Soft and chewy oatmeal cookies with coconut and pecans.
Coconut Pecan Oatmeal Cookies
I'm not much of a baker. Never have been, and that's perfectly okay because there are plenty of bakeries around town that have very talented people making gorgeous and tasty creations that I can't, and frankly worth every penny spent.
Just like any other gal though, I do enjoy desserts occasionally though, and of them all, freshly baked cookies are right at the top of the list.
Oatmeal have always been one of my favorite cookies, whether plain or enhanced with other goodies. For these, I decided to include some coconut along with the typical nut, this time going with pecan. These cookies would make a tasty addition to your holiday cookie tray, though they're certainly suitable for anytime!
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Here's how to make my Coconut Pecan Oatmeal Cookies.
Have everything at room temperature before starting. Preheat oven to 350 degrees F.
Using a mixer, cream the butter and shortening together until fluffy; add both sugars and blend together. Add the eggs, one at a time, until blended in, then add the extract. Remove the mixing bowl from the mixer. Add the salt, baking soda, oatmeal, flour, coconut and pecans; mix together by hand.
Use a cookie scoop, or drop by large, rounded tablespoonfuls unto an ungreased baking sheet or a cookie sheet covered in parchment paper or a Silpat. Bake one sheet at a time, on the center rack of the oven at 350 degrees F, for about 10 to 12 minutes, or until cookies are lightly golden brown just around the edges. Actual time will depend on size of scoop used. Cool 2 to 3 minutes on the baking sheet, then remove with a spatula to a wire rack to fully cool.
For more of my favorite cookie recipes, check out the collection on my Pinterest page!
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