Coconut Pudding Oatmeal Chocolate Chip Pecan Cookies
Oatmeal cookies with coconut instant pudding, chocolate chips, toasted pecans and coconut.
Servings 32 cookies
Cost 5
Ingredients
- 1 ¼ cups all-purpose flour (160 grams)
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 sticks unsalted butter, softened (118 grams)
- ¼ cup granulated sugar (50 grams)
- ¾ cup brown sugar (150 grams)
- 1 package instant coconut pudding mix (4 serving size) (94 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ½ cups quick cooking oats, not instant
- 1 ½ cup cups chocolate chips, mixed variety or all one kind
- 1 cup of toasted and chopped pecans or walnuts
- ½ cup flaked sweetened or unsweetened coconut
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a bowl, stir together the flour, salt and baking soda. Set aside.
- In a mixing bowl, beat the butter, brown sugar, granulated sugar and pudding mix until creamy. Add the eggs one at a time and beat until mixed. Beat in the vanilla.
- By hand or using the lowest speed of a mixer, stir in the flour mixture. When flour mixture is fully blended, stir in the oats, nuts , chocolate chips and coconut.
- Using a generously rounded teaspoon or a level tablespoon, scoop up dough and shape into balls. Flatten the balls slightly (the cookies don’t spread much) and arrange 2 ½ inches apart on the parchment lined baking sheets. For giant cookies, shape the dough into very tightly packed balls that weigh around 3 ½ oz each.
- Bake on center rack for about 12 to 15 minutes or until lightly browned around the edges. For larger cookies, bake for 15 to 18 minutes. You may need to experiment with your oven, but the cookies should have a cracks in the top when done.
Notes
For even fatter, thicker, cookies, replace ¼ cup (56 grams) of the butter with ¼ cup of shortening (48 grams).