Coconut Pecan Oatmeal Chewies Recipes

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CLEAR-THE-CUPBOARD COCONUT, OATMEAL, PECAN COOKIES



Clear-The-Cupboard Coconut, Oatmeal, Pecan Cookies image

This snappy little oatmeal cookie loaded with coconut and pecans is from Southern Living magazine. I make them with a 2 tablespoon cookie scoop for uniformity and end up with perfectly crispy/chewy cookies that bake evenly from the center to the edge.

Provided by SharleneW

Categories     Drop Cookies

Time 30m

Yield 4 1/2 dozen, 54 serving(s)

Number Of Ingredients 13

1 cup shortening
1 cup granulated sugar
1 cup brown sugar, firmly packed
2 large eggs
2 cups all-purpose flour
1 cup uncooked oats
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup flaked coconut
1 cup crisp rice cereal
1 teaspoon vanilla extract
1 cup pecans, chopped (optional)

Steps:

  • Beat shortening at medium speed with electric mixer until fluffy; add sugars, beating well.
  • Add eggs, beating until blended.
  • Combine flour, oats, baking soda, baking powder, and salt; gradually add to sugar mixture, beating until blended.
  • Stir in coconut, cereal, vanilla, and pecans.
  • Drop by tablespoonfuls onto baking sheets.
  • Bake in batches at 350°F for 10 minutes or until lightly golden.
  • Remove to wire racks to cool.

HONEY OATMEAL CHEWIES



Honey Oatmeal Chewies image

A delicious chewy oatmeal cookie. For variety , you can substitute raisins for the dates or walnuts for the pecans.

Provided by Star

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Yield 36

Number Of Ingredients 14

1 ¼ cups butter flavored shortening
1 cup white sugar
⅔ cup packed brown sugar
¼ cup honey
1 egg
¼ cup milk
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup quick cooking oats
1 cup flaked coconut
1 cup dates, pitted and chopped
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the shortening, white sugar, brown sugar and honey until light and fluffy. Stir in the milk and vanilla. Sift together the flour, baking soda and salt, stir into the creamed mixture. Then stir in the coconut, oats, dates and pecans.
  • Drop dough by rounded teaspoons onto unprepared cookie sheets. Bake for 11 to 12 minutes for soft cookies, 13 to 14 minutes for crispy cookies. Remove cookies from baking sheets to cool on wire racks.

Nutrition Facts : Calories 195 calories, Carbohydrate 24.3 g, Cholesterol 5.3 mg, Fat 10.6 g, Fiber 1.3 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 77.4 mg, Sugar 15 g

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