Recipes Desserts Cookies Drop Cookie Recipes Spring-Cleaning Cookies 4.6 (41) 39 Reviews 8 Photos I was cleaning out my kitchen cabinets and found several ingredients which needed to be used up so I came up with these chewy coconut, oatmeal, chocolate chip, and pecan cookies. Submitted by SassGG Updated on March 15, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 8 8 8 8 Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins Servings: 48 Yield: 4 dozen Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 48 servings ½ cup butter, softened ½ cup shortening 1 cup white sugar 1 cup light brown sugar 2 large eggs 2 tablespoons evaporated milk 2 teaspoons vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 ½ cups rolled oats 1 ½ cups semisweet chocolate chips 1 cup flaked coconut 1 cup chopped pecans Directions Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets. Cream together butter, shortening, white sugar, and brown sugar in a large bowl until light and fluffy. Beat in eggs, one at a time. Stir in evaporated milk and vanilla. Combine flour, baking powder, baking soda, and salt in a separate bowl. Stir flour mixture into the sugar mixture. Mix in oats, chocolate chips, coconut, and pecans. Drop by rounded tablespoonfuls 2 inches apart onto the prepared cookie sheets. Bake for 13 to 15 minutes in the preheated oven, until golden brown, switching racks halfway through. Cool slightly on cookie sheets before removing to wire racks to cool completely. Editor's Note: Please note the differences ingredients, yield, and cook time when using the magazine version of this recipe. I Made It Print Nutrition Facts (per serving) 144 Calories 8g Fat 17g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 144 % Daily Value * Total Fat 8g 11% Saturated Fat 3g 17% Cholesterol 13mg 4% Sodium 81mg 4% Total Carbohydrate 17g 6% Dietary Fiber 1g 4% Total Sugars 11g Protein 2g 3% Calcium 16mg 1% Iron 1mg 4% Potassium 59mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.