°½ cup softened butter, 1 stick

°1 cup brown sugar

°1 large egg

°1 teaspoon vanilla extract

°1 ¼ cup old fashioned oats

°¾ cup all-purpose flour

°½ teaspoon baking soda

°½ cup chocolate chips

°½ cup shredded coconut

°½ cup chopped pecans


Preheat oven to 350°F and line the baking sheets with parchment paper.

In a large mixing bowl, add softened butter and brown sugar and beat on medium speed for 2 minutes. You can also use the bowl of a stand mixer.

Add egg and vanilla extract and beat until combined. (scrape the side if necessary)

Then add the rolled oats, flour and baking soda and mix until just combined, being careful not to over mix.

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

Using a cookie scoop or spoon, scoop out 1 ½ tablespoons of batter and place on the baking sheets 2 inches apart.

Bake for 12 to 14 minutes or until edges begin to brown.

Allow cookies to cool completely on pan before storing in an airtight container.


Store at room temperature for up to 4-5 days.

Use quick oats instead of old fashioned oats if desired.

Use individual gluten-free flour like Bob’s Red Mill if needed.

Use semi-sweet chocolate chips, dark chocolate chips, or milk chocolate chips.

Replace pecans with walnuts.

Add ½ cup mini M&Ms or Reese’s Pieces if desired.

Enjoy !

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