Cowboy Cookies
This recipe gets you a chewy, substantial cookie without needing to chill the dough. The texture comes from the rolled oats and coconut, with pecans and chocolate chips mixed in. A small amount of cinnamon adds some background warmth.
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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.
Notes
Makes 18 large cookies. Optional: press extra chocolate chips and pecans on top before baking.
Tried this recipe?Leave a comment below & let me know!