Cowboy Cookies

Did you make this recipe?
Leave a review »

Cowboy Cookies

Ingredients:

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon baking soda

1 tablespoon ground cinnamon

1 teaspoon salt

1½ cups (3 sticks) unsalted butter, at room temperature

1½ cups granulated sugar

1½ cups packed light brown sugar

3 large eggs

1 tablespoon vanilla

3 cups semisweet chocolate chips

3 cups old-fashioned rolled oats

2 cups sweetened, flaked coconut

2 cups (8 ounces) chopped pecans


Directions:

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or line with a silicone baking mat.


2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; set aside.


3. In a large mixing bowl, beat the butter on medium speed until smooth and creamy, about 2 minutes. Gradually beat in the sugars and continue to beat until light and fluffy, scraping the bowl as necessary, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just combined. With a wooden spoon or large rubber spatula stir in the chocolate chips, oats, coconut and pecans.


4. For each cookie, drop ¼ cup dough onto the baking sheets, spacing them about 3 inches apart. Bake until the edges are set but the middles still look light and puffy, about 12-15 minutes, rotating the sheets halfway through. Cool cookies on the baking sheets.


Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe adapted from Laura Bush's Cowboy Cookies)


All images and text ©