Howler Cookies

  3.8 – 10 reviews  • Drop Cookie Recipes

Coconut, oats, and nut-filled cookies that are high in fiber. You will howl for more when they are gone.

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 36
Yield: 3 dozen

Ingredients

  1. ¾ cup butter, softened
  2. 1 cup white sugar
  3. 1 cup brown sugar
  4. 1 egg
  5. 1 teaspoon vanilla extract
  6. 1 ½ cups all-purpose flour
  7. 1 ¼ cups quick cooking oats
  8. ½ teaspoon baking soda
  9. 1 teaspoon baking powder
  10. ½ teaspoon salt
  11. 1 cup chopped pecans
  12. ¾ cup flaked coconut

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
  2. In a medium bowl, cream together the butter, white sugar and brown sugar. Beat in the egg and vanilla. Combine the flour, oats, baking soda, baking powder and salt; stir into the wet mixture until just blended. Finally, fold in the pecans and coconut. Dough may be a little dry. Shape dough into walnut sized mounds and place 1 1/2 inches apart on the prepared cookie sheet.
  3. Bake for 12 to 14 minutes in the preheated oven, or until golden. Cool on baking sheets.

Nutrition Facts

Calories 139 kcal
Carbohydrate 19 g
Cholesterol 15 mg
Dietary Fiber 1 g
Protein 2 g
Saturated Fat 3 g
Sodium 99 mg
Sugars 12 g
Fat 7 g
Unsaturated Fat 0 g

Reviews

Emily Munoz
Wonderful flavor. Will make again.
Anne Abbott
Heavenly. Made these cookies with one slight change. After making a walnut shape, I pressed them flat. These cookies are an amazing go to for a gift besides having around everyday… Wow, wow, wow. Love them!
Chris Meadows
Very easy to make and came out great. They’re not overly sweet and have a very good taste and texture. The recipe says it makes 3 dozen, but I ended up with 5 dozen, and that’s a good thing!!
Nicolas Williamson
This is a good recipe for cookies full of flavor (and not chocolate!). I decreased the white sugar to 3/4 cup, put in 1-1/2 tsp vanilla and used self-rising flour. I also lined the cookie sheets with foil, rather than greasing them (I felt the cookies had enough butter in them to prevent sticking), which worked like a charm. This recipe made about 40 cookies for me, but I used a heaping teaspoon of dough for each cookie. The dough was not the least bit dry, perhaps because I used an extra large egg with just the smallest bit of extra vanilla. A good cookie.
Jennifer Randolph
The only bad thing about these cookies is that I don’t feel guilty about eating them, so it’s hard to stop! They’re wonderful high-fiber cookies that make a good afternoon snack.
Tiffany Brown
This is a great cookie…it has the perfect crunch as well as a wonderful melt-in-your-mouth effect. I used just a little less pecans and it was great. I also got a higher yield than what the recipe says. Don’t leave out the coconut even if you’re not sure if you’d like it; it’s not overwhelming but I think it adds a lot to the cookie. Overall, great recipe!
Matthew Wallace
I needed my child to eat more fiber and I’ve been fighting with her constantly over this. I made these cookies for her and she never suspected my intention. They’re great!
Dawn Miller
I do a lot of baking, and I have to say that this is one of the best cookie recipes I have ever tried! Very chewy and moist with lots of coconut flavour. I substituted raisins for the nuts, and it turned out great. Thanks for the wonderful recipe!
David Logan
I followed the recipe and ended up with a thin mess. There was nothing dry about the dough!
Catherine Anderson
This recipe is wonderful. I made two batches to take on a road trip to my in-laws’ house. It took two days to get there and unfortunately the cookies didn’t quite make it to the end of the trip. My husband could not keep his hands out of the cookie bags. Fortunately the in-laws were not expecting the cookies, so they never knew what they missed. Thanks for the recipe Mary.

 

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