Cowboy Cookies

I love cookies - all kinds. But I do have my favorites and these are one of them. These cookies are so much more than the standard chocolate chip cookie. These little guys are full of texture and flavor. They're rich and cinnamony and chewy. There are many variations of cowboy cookies with all kinds of strange ingredients (corn flakes?! what) but these are the ones that I grew up eating packed full of all the best ingredients, coconut, chocolate, oats...etc. The recipe is extremely versatile as well, you could add a handful of white chocolate chips or exchange the pecans for walnuts, or omit them all together. Add more chocolate chips if that's your thing or replace a 1/2 cup of butter for a 1/2 cup of peanut butter. Options are endless. The dough freezes beautifully, normally I'll bake about half and freeze the rest of the dough so that when the craving hits I have cookie dough at my fingertips. Try them out soon and share with someone you love.  

 

 

Cowboy Cookies

 

Ingredients:

4 cups flour

1 tbsp baking powder
1 tbsp baking soda
1 tbsp cinnamon
1 tsp salt
1 1/2 cups butter, at room temperature
1 1/2 cups sugar
1 1/2 cups brown sugar
3 eggs
1 tbsp vanilla
2 cups semisweet chocolate chips
2 cups old-fashioned rolled oats
1 1/2 cups sweetened coconut flakes
1 cups chopped pecans (I do half the dough with nuts and half without)

Preheat oven to 350ºF. In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Set aside. In the bowl of a stand mixer beat the butter on medium speed until smooth. Add the sugar and brown sugar and beat for another 2 minutes till light in color and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla. Slowly add in the flour mixture, blending until just combined. Add the chocolate chips, oats, coconut, and pecans and stir until fully incorporated. Cover dough and let it rest in the refrigerator for 30 minutes to an hour before baking. Drop by rounded tablespoon onto a baking sheet, bake for 8-10minutes or until the edges are golden brown. Remove cookies from pan and allow to set on a cooling rack.