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Coco-Oat Chip Cookies


1/2 pound or 1 cup, room temperature Unsalted Butter

1 cup packed Light Brown Sugar

1/2 cup Granulated Sugar

2 Eggs

1 teaspoon Vanilla

1/2 cups All Purpose Flour

1 teaspoon Baking Soda

1 teaspoon Cinnamon

1/2 teaspoon fine Kosher Sea Salt

2 cups Rolled Oats

1 cup Shredded Sweetened Coconut

1 cup Chopped Pecans

2 cups Baking Chips: Chocolate, Butterscotch, Peanut Butter or any combination


  • Pre-heat oven to 375.

  • Beat butter until light and fluffy.

  • Beat sugar into butter until well incorporated and light. Allowing to mix for 5 minutes.

  • Beat in egg yolks and vanilla. Allow to mix for an additional 5 minutes. Mixture will be very light and fluffy.

  • In a bowl whisk together flour, baking soda, cinnamon and salt.

  • Mix flour mixture into batter until combined. Do not over-mix.

  • Stir in oats, coconut, pecans and baking chips.

  • Shape dough by the spoonful into about 58, 1 ounce, rough dough balls and freeze for a minimum of 15 minutes before baking (or you can store frozen for baking at a later time).

  • Place onto baking sheet lined with parchment and bake for 15-18 minutes.

Makes 58 cookies, or fewer, depending on size.


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