Cowboy Cookies

COWBOY COOKIES

yield: 30 -36 COOKIES

 

prep time: 30 MINS

cook time: 10 MINS

total time: 40 MINS

INGREDIENTS

·        1 cup (227 g) butter, softened (I use salted butter)

·        1 cup (212 g) granulated sugar

·        1 cup (212 g) packed light brown sugar

·        1 teaspoon baking soda

·        1 teaspoon baking powder

·        1 teaspoon ground cinnamon

·        3/4 teaspoon salt

·        2 large eggs (100 g out of shell)

·        1 teaspoon vanilla extract

·        2 1/4 cups (320 g) all-purpose flour

·        2 cups (200 g) old-fashioned rolled oats (see note for quick oats)

·        1 1/2 cups (128 g) sweetened coconut flakes

·        2 cups (340 g) semisweet chocolate chips

·        1 to 1 1/2 cups (120-180 g) chopped, toasted pecans (see note for toasting)

INSTRUCTIONS 

1.                 Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.

2.       In a large mixing bowl with a handheld electric mixer (or in an electric stand mixer fitted with the paddle attachment), cream together the butter, granulated sugar, brown sugar, baking soda, baking powder, cinnamon and salt until light, creamy and well-mixed, about 1-2 minutes.

3.       Add the eggs and vanilla, and mix well, scraping down the sides of the bowl as needed.

4.       Add the flour, oats, and coconut, and mix until just combined. A few dry streaks are ok. Add the chocolate chips and pecans and mix until evenly combined (don't over mix).

5.       Roll the dough into 2- or 3-tablespoon size balls (I use a #40 cookie scoop), place several inches apart on the prepared baking sheets. Bake for 10-11 minutes until just set (don't over bake).

 https://www.melskitchencafe.com/best-cowboy-cookies/