Coconut Pudding Oatmeal Chocolate Chip Pecan Cookies

Ingredients

• 1 teaspoon baking soda 
• 1 cup chocolate chips dark as needed ( )
• 2 large eggs 
• 5.8 ounces flour all-purpose
• 0.8 cup granulated sugar 
• 1 package coconut pudding mix instant (4 serving size)
• 0.3 cup brown sugar light
• 3.5 cups cooking oatmeal instant quick (not )
• 1 cup pecans toasted chopped
• 0.8 teaspoon salt 
• 0.5 cup coconut or sweetened as needed flaked (use more or less )
• 8 oz butter unsalted softened
• 1 teaspoon vanilla extract 

Equipment

• baking sheet
• baking paper
• oven
• mixing bowl
• blender

Directions

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.In a bowl, stir together the flour, salt and baking soda. Set aside.In a mixing bowl, beat the butter, brown sugar, granulated sugar and pudding mix until creamy.
2. Add the eggs one at a time and beat until mixed. Beat in the vanilla.By hand or using the lowest speed of a mixer, stir in the flour mixture. When flour mixture is fully blended, stir in the oats, pecans , chocolate chips and coconut.Using a generously rounded teaspoon or a level tablespoon, scoop up dough and shape into balls. Flatten the balls slightly (the cookies don’t spread much) and arrange 2 ½ inches apart on the parchment lined baking sheets.
3. Bake on center rack for about 12 to 15 minutes or until lightly browned around the edges.