Wednesday, March 25, 2009

Oatmeal Pecan Coconut Crunchies

Absolutely delicious. I had one with my cup of Earl Gray tea. I've filled the cookie jar for the week and put the rest in the deep freezer for summer company.
Here's the recipe:
1 cup granulated sugar
1 cup firmly packed brown sugar
1 cup vegetable oil
Beat these together until well blended.
Add 3 eggs and 1 teasp. vanilla to mixture.
Mix together in a separate bowl:
1 cup all-purpose flour
1 teasp. baking soda
1/2 teasp. salt
Add the dry ingredients to the sugar mixture; stir until a soft dough forms.
Stir in 4 cups QUICK cooking oats
1 cup sweetened shredded coconut
1/2 chopped pecans
Shape into small balls and place 2" apart on greased cookie sheet.
Bake at 320 degrees for 20 minutes.
Let them cool completely then store in an airtight container.


  1. Why do I always get hungry when I read your blog?! I WANT these cookies! Thanks for sharing the recipe. I will be making them this weekend. YAY!!! Cookies in the oven coming to my home soon!

  2. It's a very wet dough. I use a plastic type mat on my cookie pans. I forget what it's called. I don't ever have to grease my pans because of the mat. It's been worth the price.
    I used a cookie dough scoop to take the wet dough out of the mixing bowl.
    I'm having a hard time keeping John from eating them all this weekend. I can hear him sneaking into the cookie jar! lolol :)Bea