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Chocolate Vanilla Oatmeal Cookies | Can't Stay Out of the Kitchen | these scrumptious #OatmealCookies include both #ChocolateChips & #VanillaChips along with #pecans, #oatmeal & #coconut. Indulge yourself with a dose of #chocolate for the #holidays, #tailgating parties, potlucks or any time you're looking for a sweet #dessert. #cookies #ChocolateVanilllaOatmealCookies

Chocolate Vanilla Oatmeal Cookies

Teresa Ambra
Spoil your family by making a batch of these lush, decadent Chocolate Vanilla Oatmeal Cookies. These Oatmeal Cookies are rich, totally irresistible and completely satisfying since they include both chocolate chips and vanilla chips along with pecans and coconut. Great option for tailgating parties, potlucks and Christmas Cookie Exchanges. No one will be able to stop at just one!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 45
Calories 213 kcal

Equipment

  • 2 18x26" cookie sheet pans
  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 electric mixer
  • 1 nut chopper (if nuts are not previously chopped)
  • measuring cups
  • measuring spoons
  • 2 wire cooling racks
  • 1 spatula

Ingredients
  

  • 2 cups unbleached flour (bleached flour toughens baked goods)
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. sea salt
  • 1 cup salted butter softened (2 sticks)
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 2 cups old-fashioned oatmeal dry (not cooked)
  • 1 cup sweetened coconut
  • 1 cup chopped pecans (measure after chopping)
  • 12 oz. pkg. semi-sweet chocolate chips
  • 12 oz. pkg. vanilla chips or premiere white baking chips

Instructions
 

  • Preheat oven to 350°F.
  • Grease two large cookie sheets.
  • Set aside.
  • In a large mixing bowl, mix together the butter, brown sugar, granulated sugar, eggs, vanilla extract, baking powder, baking soda and salt.
  • Blend well with an electric mixer until smooth.
  • Stir in flour, coconut, oatmeal, pecans, chocolate chips and vanilla chips until thoroughly mixed.
  • Press cookie dough into a ¼ cup cookie scoop using a scant measure.
  • Press firmly or the dough will crumble when you drop the scoopfuls of cookie dough onto a cookie sheet.
  • Space cookies 2 to 3 inches apart on greased baking sheets.
  • Bake for 17 to 22 minutes or until lightly browned and just set.
  • Rotate cookie sheets on oven racks after nine minutes of baking time.
  • Transfer to wire racks to cool completely. 

Notes

NOTE: The secret to making these cookies is to not overbake them. If you overbake they become too crispy. If you bake them just until the liquid texture on top of the cookie is baked, the cookies will be chewy and delicious.
 
NOTE: I used about 7/8 scoop of cookie dough pressed into the scooper.
 
NOTE: My cookies took 19 minutes to bake.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 213kcalCarbohydrates: 24gProtein: 2gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 21mgSodium: 135mgPotassium: 105mgFiber: 1gSugar: 17gVitamin A: 146IUVitamin C: 0.1mgCalcium: 36mgIron: 1mg
Keyword chocolate chips, coconut, cookies, dessert, oatmeal cookie, pecans, vanilla chips
Tried this recipe?Let us know how it was!