5 stars based on 4 Reviews
Servings: 2 ½ dozen cookies
8 tablespoons (1 stick ) butter, at room temperature
½ cup packed dark brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
¾ cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 ½ cups old-fashioned rolled oats
¾ cup chopped pecans
½ cup shredded sweetened coconut
Preheat the oven to 350°F. Grease 2 baking sheets with butter, oil, or cooking spray.
In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat the butter at medium speed until creamy and smooth, 1 to 2 minutes. Add both sugars and beat the mixture until light and fluffy, about 5 minutes. Be sure to scrape down the sides of the bowl occasionally to incorporate all the sugar into the butter. Add the eggs and beat well, then beat in the vanilla.
IN a medium bowl, whisk together the flour, cinnamon, baking powder, salt and baking soda. Add the flour mixture to the butter mixture, beating just until combined. Using a rubber spatula, fold in the oats, pecans and coconut.
Drop the batter by rounded tablespoonfuls (a mini ice cream scoop is great for this) onto the prepared baking sheets and bake, one sheet at a time, until set around the edges and light golden brown, 10 to 12 minutes. Let cool on the pans slightly, transfer to wire racks, and then watch these little beauties disappear.
Recipe Courtesy of Paula Deen