by Kelly J. Larson

Today I made “specialty cookies,” my daughter Lindsey’s favorite. Ever since Lindsey was a little girl, she has called them specialty cookies instead of the long name of Coconutty Oatmeal Chocolate Pecan Cookies. These are the ultimate comfort cookie for our family, including my husband who says he doesn’t like nuts. I’m nice, but I’m not nice enough to stop putting pecans in everything, so he has gotten used to them. (More protein! You’re welcome, honey!)

Sometimes when I am missing Lindsey, I make my specialty cookies since she lives a few states away (I’m in Texas and she’s in Colorado), and my heart aches to be near her. I actually miss her all the time, but would weigh a half a ton if I made them every single time I did.

These cookies are buttery with the perfect texture and flavor combination with all the good things the perfect cookie should have with chocolate chips, oatmeal, pecans and coconut. They are the best and I can’t believe I haven’t posted this recipe here yet.

Coconutty Oatmeal Chocolate Pecan Cookies

• 1/2 cup butter
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 egg
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup flour
• 1-1/4 cup old fashioned oats
• 3/4 cups chocolate chips
• 3/4 cups pecans
• 1/2 cup coconut

Preheat oven to 350 F degrees. Cream butter and sugars well in stand mixer. Add egg and vanilla, mix. Add salt, baking soda, baking powder, flour and oats. Mix well. Add remaining ingredients. Using a medium stainless scoop, drop one dozen balls of dough onto a silat lined baking tray. Bake for 13 minutes.

Makes 28 cookies, about 131 calories each.