Homemade Oatmeal Cookies with Coconut and Pecans

Votes: 2

How to Make - Homemade Coconut Pecan Oatmeal Cookies

Time: 1 hour.
Complexity: easily
Quantity: 36 pcs.

The taste of oatmeal cookies is familiar to many from childhood. This recipe differs from the classic – pecans and coconut are added, imparting an unforgettable flavor and aroma. The resulting cookies have a soft center and crispy edges.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g of butter at room temperature
1 tbsp. brown sugar
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 cups of flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 cups of oatmeal
1 cup chopped pecans
1 cup coconut flakes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butter, brown sugar, sugar, eggs, vanilla extract, flour, rolled oats, pecans, coconut flakes

Cooking the dish according to the recipe:

Preheat oven to 190°C.
Using a mixer, cream together the butter, brown sugar, and white sugar. Add the eggs and vanilla extract and beat well. In another bowl, sift together the flour, baking soda, baking powder, and salt. Fold the dry mixture into the butter mixture. Then fold in the oats, pecans, and coconut.

Using an ice cream scoop, drop small portions of the dough onto a dry baking sheet, 5 cm apart. Bake the cookies until lightly browned, about 10 minutes. Remove the oatmeal cookies from the oven and cool on the baking sheet for 2 minutes, then transfer to a wire rack and let cool completely. Repeat with the remaining dough.

Categories:

recipe / Bakery / Desserts / Cookie / Trisha Yearwood

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