| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 32 (3-inch) cookies |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon table salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 sticks unsalted butter (1/2 pound), room temperature
- 1 3/4 cups packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups old-fashioned oats
- 1 cup milk chocolate chips
- 3/4 cup toasted flaked unsweetened coconut
- 3/4 cup finely chopped toasted pecans
Instructions
- Heat the oven to 350 degrees F and arrange a rack in the middle. Place flour, baking powder salt, cinnamon, and nutmeg in a medium bowl and whisk to combine; set aside.
- Combine butter and sugar in a large bowl and beat over medium speed until mixture resembles wet sand and is airy, about 3 minutes. Add eggs 1 at a time, letting each fully incorporate before adding the next. Add vanilla extract. Reduce speed to low, add flour mixture in 2 parts, and mix until just combined, about 1 minute. Add remaining ingredients and mix until evenly combined.
- Using a 2-inch ice cream scoop, drop dough onto baking sheets, spaced about 1-inch apart. Bake until cookies are puffed, set, and tops and undersides are golden brown, rotating sheets halfway through, about 18 to 20 minutes. Remove from oven, let cool on sheets 2 minutes, then remove to wire racks to cool completely.
Nutrition Facts
| Serving Size | 1 of 32 servings |
| Calories | 213 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 16 g |
| Protein | 3 g |
| Cholesterol | 28 mg |
| Sodium | 80 mg |
Reviews
kinda blah-not as coconutty as I had hoped for. But they were hard as a rock. thumbs down.
Love this recipe! the cookies are still in the oven, but I ate enough of the dough to know that I’m gonna love em lol. I didn’t have pecans so I used about 1/4c ea of walnuts, almonds, & peanuts. Also I added some white choc chips. I couldn’t resist as they are my new fave right now. Can not wait to share these with my husband. Thank you again Aida
This is quite different from my normal and amazing chocolate chip recipe, but I love these cookies just as much! I replaced half of the vanilla extract with coconut extract for some additional coconut flavor. Toasting the coconut and pecans really brings out a nice nutty flavor and extra texture. I’ll definitely be making these again!
I have made these cookies several times and have given them to others to eat. I have had nothing but positive comments about these cookies. The texture is lovely, the combination of flavors is such a nice spin from standard cookies. I used sweetened coconut and toasted it myself. I pressed my cookies down, but they were not as flat as Aida’s. I use a medium cookie scoop when I make these. They freeze well too. A very hearty cookie!
I made these cookies after watching ask Aida. I did not have the trouble that the other reviews experienced. They turned out moist and chewy and remainded that way for several days. I did use sweetened coconut that I tosted myself, but otherwise followed the recipe exactly. They were delicious and my family loved them! I will definatly make them again.
I made these cookies according to the recipe and found them to have OK flavor, but they were hard, even right out of the oven. The next day they were harder and very dry. I agree with the previous reviewer that if you want cookies with this flavor you should add the ingredients to your chocolate chip cookie recipe.
This was alright to me, they didn’t flatten and the taste was too dull, just alright.
My husband and I saw this recipe of the Ask Aida yesterday morning and he as me to make them. B/c I could not find the toasted unsweeten coconut flakes, I used the sweeten coconut flakes and toasted them myself. The cookies came out great! They were moist and soft.
I added an extra egg since my eggs were medium and then pushed down on the dough after putting it on the cookie sheets. I also tested them after 15 minutes and found them firm enough to remove from the oven resulting in a moister softer cookie.
I agree with reviewers Judy and Lisa about the consistency of these cookies. They are very dense, they don’t flatten out when cooked, and they harden up a lot the next day. But, the flavor combination is right on — the toasted coconut, chocolate chips, oats, and hint of spices are awesome together. My recommendation is to add these ingredients to your favorite basic choc-chip cookie recipe, so you get the same flavors with a better cookie dough.