Ingredients for Clear The Cupboard Coconut Oatmeal Pecan Cookies
- 1 cup (2 sticks) unsalted butter
- Granulated Sugar
- Brown Sugar
- 2 large eggs
- All Purpose Flour
- ½ cup rolled oats
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- Flaked Coconut
- Crisp Rice Cereal
- Vanilla Extract
- 1 cup chopped pecans
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How to Make Clear The Cupboard Coconut Oatmeal Pecan Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) unsalted butter at medium speed with an electric mixer until light and fluffy.
- Add 1 cup packed light brown sugar and ½ cup granulated sugar, beating well until combined.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup shredded sweetened coconut, ½ cup rolled oats, and 1 cup chopped pecans.
- Using a 2-tablespoon cookie scoop, drop rounded scoops of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. The centers may still appear slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
33g
Fat
7g
Carbs
4g
