Nutty Oatmeal Chocolate Chip Cookies are a delightful twist on a classic favorite. Packed with crunchy pecans, sweet coconut, and hearty oats, these cookies are perfect for satisfying your sweet tooth. Ideal for sharing or indulging on your own, they bring a warm, comforting touch to any occasion.
Butter is the base, lending richness and helping achieve that perfect cookie texture. Light brown sugar adds a deeper molasses flavor, while granulated sugar balances sweetness. Eggs provide structure and moisture, and vanilla extract enhances all the flavors.
The all-purpose flour forms the dough’s backbone, while baking soda ensures the cookies rise just enough. A touch of salt highlights all the sweet and nutty notes. Old-fashioned oats give these cookies their hearty texture. Semisweet chocolate chips melt into gooey pockets of joy, and pecans add a satisfying crunch. Finally, shredded coconut introduces a hint of tropical flair.
These cookies are a hit warm from the oven with a glass of cold milk. For something more indulgent, sandwich two cookies together with a scoop of vanilla ice cream. Perfect for a cozy dessert night!
Start by preheating your oven to 350°F (175°C). This ensures it’s ready when the dough is. In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar. You’re aiming for a smooth, creamy mixture here, which helps the cookies bake evenly.
Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for that classic cookie aroma. In a separate bowl, whisk together the flour, baking soda, and salt. This helps distribute the baking soda evenly, so your cookies rise uniformly.
Gradually blend the dry ingredients into the wet mixture. Take your time here to avoid overmixing, which can make cookies tough. Once combined, stir in the oats, chocolate chips, pecans, and coconut until everything is evenly distributed.
Using a tablespoon, drop rounded scoops of dough onto ungreased baking sheets. This size ensures they bake through quickly but remain chewy. Bake for 10 to 12 minutes, watching for golden-brown edges. Let them cool on the baking sheet for about 5 minutes, then transfer to wire racks to cool completely.
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