Adding ingredients to oatmeal cookies - need help on amounts (read more)?

I find the best way to make cookies, that I want to add other ingredients too! Is to just go ahead and make the cookies the regular way of what ever kind of cookies your making! Then look at how wet the batter is after completing the mixing, before putting the amounts onto the cookie sheet before baking them, then slowing add the coconut, and carefully watch so the batter doesn't get to dry! Because coconut will absorb moisture! Depending how much your putting in!

The pecans will not make any difference in the moisture part of the cookie dough! But the coconut will somewhat! Plus coconut can get burn easier! So you may want to check the baking temperature for cooking coconut cookies! It may or may not make a difference, but better safe then sorry!

You wouldn't really want to add too much coconut to a oatmeal recipe anyways, how many pecans shouldn't make that much of a difference! But too much coconut would! You didn't say how many cookies you were making the cookie dough for, but I would say about a half of cup of coconut to each batch of a 2 dozen cookie batch of dough! I don't think that would interfere with too much moisture absorbing! If it looks too dry after mixing it all up, then add a little water, small amounts after each remixing, because too runny of dough will make very flat and crumbly cookies!

I wouldn't add more then 3 table spoons extra water to the mix! Just add 1 table spoon at a time, then mix it all again! And see if it looks better, if it was drying up because of the coconut! But I really don't think you'll have any problems because of the adding of the pecans and coconut! As long as you don't go over board and add too much of each the pecans and coconut! Experimenting always has room for adjustments and in the long run, Success! HAPPY BAKING!!!

Since I don't have your recipe to see where you would need adjustments, I have included my recipe for Chocolate Oatmeal Coconut Cookies, you can see where there might be an adjustment:

2 sticks unsalted butter, softened

1 cup light brown sugar, packed

2 large eggs

2 teaspoons vanilla

1/2 teaspoon salt

1 cup flour, sifted

2 1/2 cups old fashion oast

14 oz bag sweetened coconut flakes

1 cup chunk chocolate chips

1 cup dark chocolate chips

1 cup roasted almonds, whole with skins

Preheat oven to 375 degrees

Beat together butter & sugar in bowl with an electric mixer at high speed until fluffy. Add eggs, beat until just blended. Add vanilla, baking soda & salt. Mix well. Add flour mix until blended on low speed.

Carefully run a knife through almonds to coarsely chop.

Stir in oats, coconut, chocolate chips & almonds.

Drop by heaping tablespoons onto ungreased cookie sheet. Bake for 6 minutes, rotate and bake an additional 6 minutes. Cool cookies on sheet for 1 minutes, transfer with a spatula to racks to cool completely.

Make Jumbo Cookies - measure 1/4 cup dough, 3 inches apart then pat down each mound to about 1/2 inch thick. Increase cook time 3 minutes.

Hope that helps.

Thinking you are a fan of cookies with coconut in them, here is a recipe for Almond Coconut Cookies, they taste like Almond Joy Cany Bars:-)

http://www.cooking-is-easy-and-fun.com/Coconut-Alm...

No, just add a small amount to the batter or place ontop before baking. No need to add more liquid, or whatever.