The Ultimate Coconut Pecan Cookie

 

 

 

 

 

 

 

Most people love chocolate chip cookies.  Betcha if you took a survey the chocolate chip would win over every other cookie hands down.  Not me.  Sure, I like a soft and chewy chocolate chip cookie now and then but my favorite cookie is the classic oatmeal cookie.  Why?  Because you can turn it into anything you want with whatever you feel like adding to it.  I love adding coconut, raisins, pecans, walnuts, oh and even chocolate chips.  I mean if you’re going to make cookies, why not make the ultimate cookie?  That’s right, I call this my ultimate cookie.

 

 

The Ultimate Coconut Pecan Cookie

 

1 1/4 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup butter, room temperature

1/2 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

3/4 teaspoon vanilla

1 1/2 cups sweetened shredded or flaked coconut

1 cup chopped pecans or walnuts

¼ cup chocolate chips (optional)

 

Preheat oven to 375 degrees. Line cookie sheets with parchment paper or silicone baking mats. 

In a small bowl, mix the flour, baking soda, baking powder, cinnamon and salt. Set aside.

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Using a hand mixer, cream the butter and sugar until smooth. Be careful not to over mix or you will get a flat cookie. 

Next, add one egg and the vanilla. Mix just until incorporated.  Add the dry ingredients to the egg mixture a little at a time and mix until just combined and a dough forms.  

 

 

 

 

 

Add coconut and then fold in the pecans. If desired, add some chocolate chips.  But do NOT over mix. Put cookie dough mix in the refrigerator for about 30 minutes to an hour.   Scoop out enough dough to make 1-inch balls. I use a melon baller for this to get uniform cookies.  Chill another 30 minutes.  You want the dough as cold as possible before baking.

 

Place the cookie dough on the baking sheet about 1 inch apart. You want the cookies to be rounded but do not roll the balls in your hands so that you do not overwork the butter.  Just scoop out into rounded balls.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake in preheated oven for 9-11 minutes. Cool on cooling rack before serving.

 

 

 

 

 

 

 

 

 

 

 

TIPS:

It’s important to have room-temperature butter for this recipe. Allow the butter to come to room temperature on its own for the best results. Do not melt the butter in the microwave or these cookies will spread into a gloppy mess!

When measuring dry ingredients, spoon and level the measurements or weigh them for accurate measurements. If you scoop a measuring cup into a bag of flour you will pack in too much flour which will create cake-like cookies that don’t spread.

Chill the dough. Chilling matters because the fats need to re-solidify and the oats need time to absorb the liquid in this recipe. If the dough is baked immediately, the cookies will spread and become thin, hard, and crispy when baked. The longer the fat stays solid, the less the cookies will spread.

 

 

 

 

 

 

 

 

 

 

 

Want a perfect chewy cookie?  Then chill again. If you used your hands to roll the dough then it needs to be chilled again because the heat from hands warms up that dough. You want the dough balls as cold as possible when going into the oven. 

Watch the bake time! These cookies will go from soft and chewy, and delicious to overall hard and crispy within a few extra minutes in the oven. I pull them out even when they look a little gooey in the center because they firm up more after being removed from the oven and when they set up they are super soft and chewy. As soon as the edges are browned, these cookies are most likely finished baking!

 

 

 

 

 

 

 

 

Enjoy!

 

 

 

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