Cowboy Cookies
These cookies have all my favorite ingredients: pecans, chocolate chips and coconut. The oats and coconut give them a soft, chewy texture. I mailed a batch of these, along with a batch of cappuccino biscotti, to troops currently deployed in a war zone. I hope the people who recieve them enjoy them as much as Eric and I did!
- COOK TIME:
- YIELD: about 5 dozen
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
8 ounces (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups old-fashioned oats
6 ounces semisweet chocolate, cut into 1/4-inch chunks (1 cup)
3 ounces (3/4 cup) pecan halves
1/2 cup shredded unsweetened coconut
- 1
Heat oven to 350 degrees. Line baking sheets with parchment. Whisk together flour, baking soda, salt, and baking powder into a medium bowl.
- 2
Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until combined. (Dough can be refrigerated for up to 3 days.)
- 3
Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart. Bake until edges of cookies begin to brown, 11 to 13 minutes.
Transfer baking sheets to wire rack, and let cool for 5 minutes. Transfer cookies to racks and cool completely before storing.
These look great!! I love that they have coconut in them…yum!
And I tagged you in my blog! 🙂
I love coconut, which is what really drew me to this recipe.
I just saw that you tagged me. I’ve never been tagged before, so I’ll have to make a post later today about it. Thanks! 🙂