Ingredients (~18 large cookies)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light-brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup sweetened flaked coconut
- 1/2 cup chopped pecans
Make the Cookie Dough
Preheat the oven to 350F. Line two baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter on medium speed until it’s creamy. Add both sugars and beat for another ~2 minutes until combined.
Add the eggs one at a time, mixing well after each one. Then, mix in the vanilla extract.
With the mixer on its lowest speed, gradually add the flour mixture until it’s almost combined.
Add the chocolate chips, oats, coconut, and pecans all at once. Mix on low just until everything is evenly distributed in the dough.
Portion and Bake
This recipe makes large cookies.
Use a 1/4-cup measure or a large ice cream scoop to portion the dough.
Drop the dough onto the prepared baking sheets, leaving about 3 inches of space between each one to allow for spreading. You should fit about 6 cookies per sheet.
You can press a few extra chocolate chips and pecans onto the tops of the dough balls before baking if you want.
Bake for ~15-18 minutes, rotating the baking sheets halfway through. The cookies are done when the edges are set and golden brown, but the centers still look soft.
Let the cookies cool on the baking sheets for at least 5 minutes
Cowboy Cookies
Ingredients
Ingredients (~18 large cookies)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter 1 1/2 sticks, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light-brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup sweetened flaked coconut
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350F and line two baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
- Beat butter until creamy in stand mixer, then add both sugars and beat 2 minutes.
- Beat in eggs one at a time, then vanilla extract.
- Mix in flour mixture on low speed until almost combined.
- Add chocolate chips, oats, coconut, and pecans; mix briefly until distributed.
- Scoop 1/4-cup portions onto baking sheets, spacing 3 inches apart.
- Bake 15-18 minutes, rotating halfway, until edges are golden but centers soft.
- Cool on baking sheets 5 minutes before moving.
