Description
Delicious homemade oatmeal cookies loaded with oats, pecans, rice krispies, and coconut.
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups quick cook oats
- 1/2 cup chopped pecans
- 1 cup rice krispies cereal
- 1 cup shredded coconut
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper (or a silicone baking mat).
- In a large bowl, add butter, granulated sugar, and brown sugar. Using a hand mixer (or stand mixer), cream together until light and fluffy, about a minute.
- Add eggs and vanilla extract and beat until fluffy, about a minute.
- In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Gradually stir dry ingredients into butter mixture until just combined.
- Add oats, pecans, rice krispies cereal, and shredded coconut. Stir until just combined.
- Scoop dough using a medium cookie scoop or shape by hand into 1 inch balls. Place cookie dough balls 2 inches apart onto a parchment lined baking sheet.
- Bake for about 9-12 minutes, or until lightly browned around edges and across the tops.
- Allow to cool for 5 minutes before removing to a wire rack to cool completely.
Notes
- Cookies can be stored in an airtight container for up to a week.
- Feel free to substitute or add other ingredients like chocolate chips or dried fruits.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg