Coconut-Nut Chocolate Chip Oatmeal Cookies

By RoketJSquerl

Ingredients

• 1/2 cup (30g) unsweetened shredded coconut
• 1/2 cup (60g) chopped pecans
• 1 cup (142g) all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup (100g) old-fashioned rolled oats
• 7 tbsp (100g) soft unsalted butter
• 2/3 cup (145g) packed light brown sugar
• 1/4 cup (50g) sugar
• 1 large egg
• 2 tbsp sour cream
• 1/2 tsp vanilla extract
• 100 g (3.5 oz) chocolate chips

Details

Servings 1
Adapted from christinamarsigliese.com

Preparation

Step 1

Spread coconut and pecans on a large baking sheet and bake for 4-6 minutes until toasted, stirring every few minutes. Set aside to cool.

In a medium bowl combine flour, baking soda, nutmeg, salt, oats, toasted coconut and pecans.

In a large mixing bowl cream butter and sugars until fluffy, 2 minutes on medium speed. Beat in egg until well combined. Add sour cream and vanilla and mix to blend. Add flour mixture and stir until combined. Fold in chocolate chips. Wrap dough well with plastic and refrigerate for 1 hour.

Preheat your oven to 350 degrees F. Line 2 large baking trays with parchment paper.

Roll tablespoons of chilled dough into balls and place on prepared baking trays. Flatten slightly and bake for 12-14 minutes until golden brown. Transfer cookies to a wire rack to cool and then store in an airtight container.