Hearty oatmeal cookies with  nutty crunch, ooey-gooey chocolate chips, flakes of coconut, and fully loaded with flavor!

– butter – brown sugar – egg –  vanilla extract –old fashioned oats – all-purpose flour –  baking soda – chocolate chips – shredded coconut – chopped pecans

In a large bowl, add the softened butter and brown sugar and beat on medium speed for 2 minutes.

Add the egg and vanilla extract and beat until blended in.

Add in oats, flour, and baking soda and mix until barely combined, careful not to over-mix.

add the chocolate chips, shredded coconut, and chopped pecans and gently stir them into the dough.

gently stir them into the dough.

Using a cookie scoop or spoon, scoop out 1½ tablespoons of dough and place it on baking sheets 2 inches apart.

Bake at 350° F for  12-14 minutes.

Use quick oats instead of old-fashioned oats Use gluten free one-on-one flour Use any chocolate chips: dark, milk or semi-sweet. Substitute walnuts for pecans. Add ½ cup of mini M&Ms or Reese’s Pieces


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