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15 Minutes

Approx 3 Doz


Who doesn’t love a chewy gooey warm chocolate chip cookie! Add oatmeal (to pretend it is healthy), coconut and pecans and its doubly yummy. Here is a recipe passed on to me by a dear friend about 25 years ago. Overtime I’ve played with it, most recently adding chopped pecans and sea salt but it’s pretty much stayed the same.


How to make steps

You know the drill – cream the butter, add the sugar, add one egg at a time then the vanilla and beat well until creamy.

Add to the creamed mixture and mix lightly.

Fold into the batter.

Bake on parchment paper (the best invention ever!) for 10 minutes at 350 degrees.

Sprinkle a little sea salt on top of the warm cookies because its on trend right now and also tastes really good.

I have no idea how many cookies this recipe actually makes but I think about 3 doz depending on how big you like them.

This recipe also freezes well.  Freeze in a bowl or form the cookies and then pop them out of the freezer and onto the baking sheet to have a few warm cookies daily.


1 cup salted butter

2 cups brown sugar

2 eggs

1 teaspoon vanilla

2 cups all purpose flour

2 cups oatmeal (any kind will do, I use large flakes and sometimes change ½ cup to steel oats for a bit more crunch)

½ cup unsweetened flaked coconut

1 teaspoon baking powder

½ teaspoon baking soda

Pinch of salt if not using salted butter

1 bag chocolate chips (Nigel prefers dark, I prefer milk so sometimes I do half and half or even throw in a few different kinds like salted caramel)

1 cup chopped pecans

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