Cowboy Cookies
The cowboy cookie is a giant decked out oatmeal cookie with lots of chocolate chips, pecans and coconut flakes. Enjoy with a glass of milk!
Ingredients
- 3 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp ground cinnamon
- ½ tsp salt
- 1 cup butter (room temperature)
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup semi-sweet chocolate chips
- ½ cup dark chocolate chips
- ½ cups old-fashioned rolled oats
- ¼ cup unsweetened coconut flakes
- ¼ cup chopped pecans
Instructions
- Heat the oven to 350º F. Mix the flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
- In another bowl, beat the butter and vanilla with an electric hand mixer on medium speed for 1 minute until smooth. Gradually add the sugars and mix for 2 minutes. Add the eggs, one at a time, beating after each.
- Add the wet ingredients to the flour mixture and combine using a wooden spoon. Add chocolate chips, oats, coconut flakes, and chopped pecans. (Folding in the oats, coconut flakes, chocolate chips, and nuts may require a strong arm and a long-handled wooden spoon.) * If you would prefer to use all semi-sweet chocolate chips, just add one cup of semi-sweet chocolate chips and omit the dark chocolate chips from the recipe.
- Scoop cookie dough onto parchment-lined baking sheets, spacing them 3 inches apart. Add 1/4 cup of dough to each cookie.
- Bake in 350º F oven for 15-18 minutes, or until the edges are lightly browned. To achieve chewy and soft cookies, avoid over-baking them. This will prevent them from becoming crunchy. Let the cookies cool for 10 minutes on a baking sheet, then move them to a rack to cool completely. *Caution: The cake will be hot when removed from the oven.
Notes
- This recipe yields about 24 large (giant) cowboy cookies.
- The recipe uses ¼ cup of dough per cookie.
- Leftover cookie dough can be frozen for up to three months. Roll it into a log and seal it in an airtight Ziploc bag.
- Cookie dough can also be scooped into balls on a baking sheet and frozen for an hour. Then, the frozen balls can be put into a Ziploc bag or container.
- Substitute unsweetened coconut flakes with unsweetened toasted coconut flakes.
- * If you would prefer to use all semi-sweet chocolate chips, just add one cup of semi-sweet chocolate chips and omit the dark chocolate chips from the recipe.
Nutrition
Calories: 260kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 186mg | Potassium: 97mg | Fiber: 1g | Sugar: 20g | Vitamin A: 259IU | Vitamin C: 0.05mg | Calcium: 40mg | Iron: 1mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
