30-Minute Coconut Pecan Oatmeal Cookies
Chewy oatmeal cookies loaded with flaked coconut and chopped pecans, made with a blend of butter and shortening for the perfect texture. The combination of granulated and brown sugar creates cookies that are crispy around the edges yet tender in the center. These cookies are perfect for lunchboxes, potluck gatherings, or afternoon snacks with coffee. The tropical coconut and rich pecans make this a standout version of classic oatmeal cookies.
Ingredients
- ½ cup unsalted butter, softened at room temperature
- ½ cup vegetable shortening
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 3 cups old fashioned oatmeal
- 1 cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
May need slight texture adjustment
- ½ cup flaked coconut
- ½ cup chopped pecans
Instructions
- 1
Have all ingredients at room temperature before starting and preheat oven to 350 degrees F
- 2
Cream butter and shortening together using a mixer until fluffy
- 3
Add both sugars and blend together
- 4
Add eggs one at a time until blended, then add vanilla extract
- 5
Remove mixing bowl from mixer and add salt, baking soda, oatmeal, flour, coconut and pecans
- 6
Mix ingredients together until combined
- 7
Drop by large rounded tablespoonfuls onto ungreased baking sheet or parchment-lined sheet
- 8
Bake one sheet at a time on center rack for 10 to 12 minutes until lightly golden brown around edges
- 9
Cool for 2 to 3 minutes on baking sheet, then transfer to wire rack
Tips
Room temperature ingredients blend more easily and create better texture in the finished cookies.
Bake one sheet at a time for even browning and consistent results across all cookies.
Cool slightly on the baking sheet before transferring to prevent breaking while cookies are still soft.
Good to Know
Store in airtight container at room temperature for up to one week
Dough can be scooped and frozen for up to 3 months, bake directly from frozen adding 1-2 minutes
Serve at room temperature with milk, coffee, or tea
Common Mistakes
Don't overbake to avoid hard, dry cookies
Ensure ingredients are room temperature to prevent curdling when mixing
Substitutions
Gluten-Free Swaps
May need slight texture adjustment
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these cookies without shortening?
Yes, substitute with equal amount of butter for richer flavor, though texture will be slightly different.
How long do these cookies stay fresh?
Store in airtight container for up to one week at room temperature or freeze for up to 3 months.
Can I freeze the cookie dough?
Yes, scoop dough and freeze on baking sheets, then transfer to bags. Bake directly from frozen.