My Favorite Oatmeal Cookies

I love oatmeal cookies. They pair well with lots of different additions, but are also delicious left perfectly plain with a hint of spice. You can do fun things with the texture too. Make them thin and lacy, thick and cake-y, crunchy, or chewy and soft. But my favorite oatmeal cookies, combine lots of textures and have deep dark spice and caramel flavors. The recipe has gone through many iterations as I tried to find the combination of ingredients that gave me the nutty, chewy, crunchy, spicy-sweet cookie I was seeking. I really like where it’s at now, but you know I’d never promise not to play around with the recipe in the future. My imagination is already running off…

I digress. Back to the treats at hand. These are a really special little bite despite their innocent appearance. Let’s fill up the cookie jar!

Toasted Oatmeal, Pecan, and Coconut Cookies

• ¾ cups rolled oats, toasted until fragrant*
• ¾ cups quick cooking oats, toasted until fragrant
• ¾ cup flour
• ½ cup pecans, toasted and chopped
• ½ cup (sweetened or unsweetened) shredded coconut, toasted until golden
• ½ tsp. baking powder**
• 2 oz. unsalted butter, softened
• ¼ cup vegetable shortening
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1 tsp. vanilla extract
• 1 tsp.  cinnamon
• 1/2 tsp. salt
• Pinch fresh ground nutmeg
• 1 large egg

*To toast the dry ingredients, just turn the oven to 350 degrees F and spread them out on separate baking sheets. The oats and nuts usually take 7-10 minutes and the coconut takes about 2-4 minutes.

** This weird thing happened when I started taking my medication for rheumatoid arthritis. I was finding that some of my baked goods tasted…off. There was this funny aftertaste that I could not get rid of and I had no idea what it was. I realized one day when I accidentally left some baking soda out of a recipe that OH, that’s that funny taste. This particular recipe can absolutely be made with ½ tsp. of baking soda or baking powder. Use what you have on hand.

Preheat the oven to 350 degrees F. and line two baking sheets with parchment paper or silicone mats.

Combine the butter, shortening, brown sugar, sugar, vanilla, cinnamon, and salt, and beat until smooth and creamy.

Add the egg and beat until well combined, scraping down the bowl as needed.

Add the flour and baking powder and beat until incorporated.

Finally, stir in the oats, pecans, and coconut and beat until well distributed.

Use a small cookie scoop (mine is 2 tsp.) or spoon to drop the dough onto the sheets. I got three dozen this way and placed 18 per sheet. Gently press the cookies down with fingertips to flatten.

Bake for 11-12 minutes or until golden at the edges and lightly brown on the bottoms. Cool on a wire rack or eat them warm because YES.

So yes, I’ll admit there are some extra steps to this recipe, but they really are worth it to achieve all the crispy, chewy, crunchy goodness here. The warm spices make them a super comforting accompaniment to any cup of coffee, cocoa, or tea. Definitely a good evening porch-sitting cookie for summer.

Ciao for now,

Neen