Honestly, I started out with the best of intentions: create a fantabulous recipe, take beautiful photos (workin’ on that one!) and post a great review for Oh!Nuts.

But it didn’t work out that way – not like I had planned, anyway.

The nuts arrived. I was excited. I took photos.

Then I started fantasizing about a unique recipe.

I asked myself the following questions:

Should I bake it?
Should it be in smoothie form?
Should I try to make it raw, or mostly raw?

Cookies?

Muffins?

Cake?

All those are so ordinary. Mundane. To be expected.

So, I thought I’d open the bag and taste ‘em and go from there.

Um, boy did I go.

Each day that passed by, I’d nibble a few more.

“These taste like cinnamon rolls!” I told my husband.

When I convinced him to taste ‘em, he thought the same thing!

“Hmmmm….” I thought. I can’t make cinnamon rolls – they already taste like cinnamon rolls!

And, of course, one day led to the next, the delicious cinnamon pecans (mysteriously) disappearing.

Until… slowly, but surely, they were almost all gone.

Yep, folks, almost the entire pound of pecans is now tucked away in my hips. *giggles*

I still have enough to make a recipe.

But honestly, I can’t think of a better way to eat ‘em than straight from the bag!

And, in the end…. cookies it was.

Cinnamon Pecan Coconut Oatmeal Cookies

(Based on Averie’s Oatmeal Raisin Cookies)

Ingredients:

1. 1/2 cup butter (1 stick)
2. 1 cup brown sugar
3. 1/2 cup white sugar
4. 1 egg (I used a large brown one.)
5. 2 teaspoons vanilla extract
6. 1 teaspoon cinnamon (Averie’s recipe called for two but I cut it in half since I added cinnamon pecans from Oh!Nuts.)
7. 1 cup flour (I used self-rising ‘cause that’s what I had on hand.)
8. 1.5 cup old-fashioned oats
9. 1 cup sweetened coconut flakes
10. 1 cup chopped cinnamon pecans (I used Oh!Nuts)

Directions:

1. Melt butter.

2. In a big bowl, add brown and white sugar to melted butter and stir. Allow to cool to room temp.

3. Add vanilla extract, cinnamon, flour, and oats. Stir.

4. Add coconut flakes and cinnamon pecans (or other add-ins like raisins, etc.)

5. If you have time, refrigerate dough (I’m not sure I’d do this next time – I’ll explain below.)

6. Drop spoonsful of dough on your cookie sheet.

7. I have a gas oven that really gets hot so I adjusted Averie’s suggestion of 325 to under 300 so my cookies wouldn’t burn. I also had to put my cookies on the very top rack. Depending on your oven, bake 10-12 minutes or so – or less until they reach your desired finished product. If you like them soft and chewy, bake less. If you want a crunchier cookie with that crunchy bottom, leave in the oven a little longer.

8. I cooled my cookies on a rack.

These cookies turned out a little crispy on the outside and chewy on the inside. (My first batch. Details below. )

FYI NOTE: I baked the first batch and then got sidetracked so I decided to put the dough back in the fridge and come back to finish baking later yesterday. When I came back, my dough was too dry and hard, so I ended up having to improvise. I had company over and after my sweet cousin, Krista, added 1/2 cup water and 1/2 cup peanut butter…. all was well in my cookie world!

The rest of the batch turned out really moist and chewy and delicious. Yum-O!

Depending on how big you make your cookies – and how much raw cookie dough you nibble on! – you’ll end up with a couple dozen cookies or so, give or take a few.  

She’s quite the little chef and baker!

Thank you Oh!Nuts – and Krista!

FTC Disclaimer: Oh!Nuts sent a sample of the nuts mentioned in this review. They did not pay me to write this review. All thoughts and opinions are my own.