Chewy Oatmeal Cookies
This delicious Chewy Oatmeal Cookie recipe makes cookies that are buttery with crispy edges, and packed with toasted coconut, pecans and dried fruit.
Servings: 36
Ingredients
- 1 cup unsweetened shredded coconut
- 1 cup coarsely chopped pecans
- 1 cup butter softened
- ¾ cup packed brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 7 ½ oz 1 2/3 cups gently spooned and levelled all-purpose flour
- 1 tsp baking soda
- ½ tsp coarse salt
- 1 ½ cups large-flake oats not quick or instant oats
- 1 cup dried fruit I used combination of cherries, cranberries and blueberries, plus extra for topping
Instructions
- Preheat oven to 350ºF. Spread the coconut and pecans on a baking sheet and toast for 6-7 minutes, stirring frequently, until coconut turns deep golden brown (watch closely as it burns fast). Spread on a plate and pop in the freezer to cool while you make the cookie dough.
- Beat butter with sugars in standing mixer on high speed until light and fluffy, 4 minutes, pausing twice to scrape down sides of bowl. Beat in eggs and vanilla extract.
- In a separate bowl, whisk flour with baking soda and salt. Add to stand mixer and beat on low speed to combine. Beat in oats, dried fruit, and cooled coconut/pecan mixture.
- Scoop dough by heaping tablespoonfuls and place 2" apart on parchment-paper-lined baking sheets. Top with a sprinkle of dried fruit, if desired.
- Bake cookies for about 9-11 minutes, until edges are golden and centres appear just slightly underdone. Cool 2 minutes on baking sheets then transfer to wire racks to cool completely.
Nutrition
Calories: 158kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 110mg | Potassium: 64mg | Fiber: 1g | Sugar: 10g | Vitamin A: 175IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 1mg