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The Notchland Inn Coco Loco Cookies

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  • 2 sticks unsalted butter, softened
  • 2/3 cup (packed) light brown sugar
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 tablespoon baking soda
  • 1/4 tablespoon salt
  • 1/2 pound semisweet chocolate bits (see note)
  • 1 1/2 cups old-fashioned rolled oats
  • 1 cup sweetened grated coconut
  • 1/2 cup coarsely chopped pecans


  1. Heat the oven to 375 degrees F.
  2. In a large bowl, using an electric mixer, cream the butter with the brown sugar and granulated sugar until fluffy.
  3. Beat in the egg and vanilla extract.
  4. Using a wooden spoon, stir in the flour, baking soda and salt.
  5. Stir in the chocolate, oats, coconut and pecans.
  6. Spoon rounded tablespoonsful of the dough about 2 inches apart onto a large cookie sheet.
  7. Bake for about 12 minutes, until golden.
  8. Transfer to a rack to cool completely.
  9. Cookies can be stored for up to one week in an airtight container, or can be frozen.

Yield: 36 cookies

Bittersweet or semisweet chocolate chopped into 1/2-inch pieces can be substituted.