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Crispy Oatmeal Coconut Cookies

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  • Prep 45 min
  • Total 45 min
  • Servings 36
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Anything is possible when you’re baking with Betty, so take your favorite oatmeal and crisp rice cereal and give a breakfast staple a sweet cookie change up. These oatmeal coconut pecan cookies are packed with flavor and a delightfully light and crispy crunch! They are thin but not too thin, slightly soft in the center with crispy edges and their texture is perfect for dipping into a glass of cold milk. This recipe is simple to make with no rolling or shaping required, just make sure to measure each of your ingredients carefully. We suggest doubling the recipe since we haven’t met anyone that only eats one of these light and flavor-filled oatmeal coconut cookies.
By Betty Crocker Kitchens
Updated Sep 11, 2020

Ingredients

  • 1/2 cup butter or margarine, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup old-fashioned oats
  • 1 cup crisp rice cereal
  • 1/2 cup flaked coconut
  • 1/2 cup chopped pecans
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. Spray cookie sheets with cooking spray.
  • 2
    In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy. Beat in egg.
  • 3
    Add flour, baking soda, baking powder and salt; beat until blended. Stir in oats, cereal, coconut and pecans. Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart.
  • 4
    Bake 10 minutes or until lightly browned. Remove from cookie sheets to cooling racks.

Tips from the Betty Crocker Kitchens

  • tip 1
    Substitute chopped walnuts for the pecans for a variety in your crunch.
  • tip 2
    Double your recipe and freeze half of the dough for later. To freeze cookie dough, make your cookie dough balls and drop them on the cookie sheet lined with wax paper. Pack as many as you can on your sheet without letting them touch. Cover with plastic wrap and set in the freezer until the cookie dough balls are frozen, about 20-30 minutes. Take out the frozen cookies and place them in a sealed freezer-safe plastic bag. Label the bag with the date prepared and baking instructions so you will be ready to easily bake again! When you are ready to bake, let the cookies sit out for about 15 minutes before baking as directed. Make sure to use your dough within three months for best results.
  • tip 3
    Do you love the crispy texture of these cookies? Take a look at this delicious recipe for Oatmeal Pear Toffee Cookies that have a similarly light and delicious crunch!
  • tip 4
    Looking for gluten-free oatmeal recipes instead? Try our recipe for Gluten-Free Oatmeal Cookies for classic chewy and delicious oatmeal cookies.

Nutrition

80 Calories, 4 1/2g Total Fat, 1g Protein, 10g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Total Fat
4 1/2g
0%
Saturated Fat
2g
0%
Sodium
70mg
0%
Total Carbohydrate
10g
0%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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