Grandpa Would Have Loved These Cookies

These cookies are a true throwback to simpler times, offering a comforting blend of textures and flavors. The dough is rich with butter flavor, brown sugar, and vanilla, creating a soft, chewy center that contrasts beautifully with crisp edges. Loaded with quick oats, flaked coconut, and crunchy pecans, every bite is packed with satisfying chew and crunch. Semi-sweet and mini chocolate chips add pockets of melty sweetness, while a hint of baking soda ensures the perfect rise. They are perfect for afternoon tea, holiday gatherings, or simply sharing with family. Easy to make with pantry staples, these cookies bring warmth and nostalgia to any table.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 4

Calories: 120

Dietary: Vegetarian

Description

These cookies are a true throwback to simpler times, offering a comforting blend of textures and flavors. The dough is rich with butter flavor, brown sugar, and vanilla, creating a soft, chewy center that contrasts beautifully with crisp edges. Loaded with quick oats, flaked coconut, and crunchy pecans, every bite is packed with satisfying chew and crunch. Semi-sweet and mini chocolate chips add pockets of melty sweetness, while a hint of baking soda ensures the perfect rise. They are perfect for afternoon tea, holiday gatherings, or simply sharing with family. Easy to make with pantry staples, these cookies bring warmth and nostalgia to any table.

Ingredients

Butter Flavor Crisco
Firmly packed brown sugar
Granulated sugar
Eggs
Milk
Vanilla
Instant Pudding Mix (1.5 oz, flavor of choice, typically butterscotch or chocolate)
Whole wheat flour
Quick Quaker oats, uncooked
Flaked coconut
Baking soda
Salt
Quaker Oats (quick or Old fashioned, uncooked)
Hershey's semi-sweet chocolate chips
Hershey's mini chips semi-sweet chocolate
Chopped pecans

Directions

1
Preheat the oven to 325°F (163°C). Line baking sheets with parchment paper or leave ungreased.
2
In a large bowl, combine the Butter Flavor Crisco, brown sugar, and granulated sugar.
3
Beat the mixture at low speed using an electric mixer until well blended and creamy.
4
Add the eggs one at a time, mixing well after each addition, then add the milk and vanilla and mix until combined.
5
Beat in the instant pudding mix just until fully blended into the wet ingredients.
6
In a separate bowl, whisk together the whole wheat flour, 1/2 cup quick oats, flaked coconut, baking soda, and salt.
7
Gradually add the dry ingredients to the wet mixture, mixing until just blended and no dry flour remains.
8
Stir in the remaining 1 cup of oats, semi-sweet chocolate chips, mini chocolate chips, and chopped pecans with a spoon or spatula until evenly distributed.
9
Drop rounded teaspoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
10
Bake at 325°F (163°C) for 7 to 9 minutes, or until the edges are golden brown and the centers look slightly moist.
11
Allow the cookies to cool on the baking sheet for 3 to 5 minutes before transferring them to paper towels or a wire rack to cool completely.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 120kcal

% Daily Value *
Total Fat 6.5g10%
Saturated Fat 3.8g19%
Cholesterol 12mg4%
Sodium 65mg3%
Total Carbohydrate 16g6%
Dietary Fiber 1.2g5%
Sugars 10g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cookies, oatmeal, chocolate chip, pecans, coconut, nostalgic, chewy, baking, dessert, comfort food, holiday baking, snack

Read it online: https://www.chefs-mate.com/recipe/grandpa-would-have-loved-these-cookies/