Crunchy Oatmeal-Coconut-Pecan Cookies recipe for managing PCOS and pregnancy on Fertility Chef

Breakfast: Crunchy Oatmeal-Coconut-Pecan Cookies

This recipe includes fertility superfoods such as:

Health and fertility benefits of Crunchy Oatmeal-Coconut-Pecan Cookies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

8 tablespoons butter, at room temperature
1/2 cup packed dark brown sugar
1/3 cup granulated sugar
3/4 cup all-purpose flour
1 large egg
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups old-fashioned rolled oats
3/4 cup pecans, chopped
1/2 cup shredded sweetened coconut

Instructions

Preheat the oven to 350 °F. Grease 2 baking sheets with butter, oil, or cooking spray.
In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat the butter at medium speed until creamy and smooth, 1 to 2 minutes. Add both sugars and beat the mixture until light and fluffy, about 5 minutes. Be sure to scrape down the sides of the bowl occasionally to incorporate all the sugar into the butter. Add the eggs and beat well, then beat in the vanilla.
In a medium bowl, whisk together the flour, cinnamon, baking powder, salt and baking soda. Add the flour mixture to the butter mixture, beating just until combined. Using a rubber spatula, fold in the oats, pecans and coconut.
Drop the batter by rounded tablespoonfuls (a mini ice cream scoop is great for this) onto the prepared baking sheets and bake, one sheet at a time, until set around the edges and light golden brown, 10 to 12 minutes. Let cool on the pans slightly, transfer to wire racks, and then watch these little beauties disappear.