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
How To Prepare The Cookie Dough
Make sure your oven is preheated to 350F before cooking.
Also, prepare two baking sheets by placing parchment paper on them.
To make the cookie dough, start by using a whisk to combine flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
Using a stand mixer and paddle attachment, cream room temperature butter on medium speed until creamy.
Next, add both brown and white sugar and continue mixing for another ~2 minutes.
Add eggs one at a time, mixing well between each addition.
When all eggs are added, mix in the vanilla extract.
While the mixer is on LOW, gradually add the flour mixture until just about combined.
Finally, add all chocolate chips, rolled oats, shredded coconut, and chopped pecans into the cookie dough and mix on LOW until all are evenly combined throughout the cookie dough.
For Cookie Portioning
This cookie recipe makes large cookies, so use a 1/4 cup measuring cup or large scoop to portion out the cookie dough into balls.
Each ball should be placed on parchment-lined sheet pans with at least three inches of space between each ball, as the cookies will spread during baking.
You should be able to fit 6 to a pan.
If desired, you may press extra chocolate chips and pecans into the tops of the cookie dough balls before baking.
To Bake the Cookies
Bake for approximately 15-18 minutes, rotating cookie sheets halfway through the baking time.
Cookies are finished baking when edges are set and golden brown, while centers are still soft.
Allow to cool for a minimum of five minutes on the cookie sheets.
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.
