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Cowboy Cookies Yield: 3 dozen large cookies Prep Time: 15 minutes | Bake Time: 12 minutes 3 cups all-purpose

flour 1 tablespoon baking powder 1 tablespoon baking soda 1 tablespoon ground cinnamon 1 teaspoon salt 1½ cups (3 sticks) unsalted butter, at room temperature 1½ cups granulated sugar 1½ cups packed light brown sugar 3 large eggs 1 tablespoon vanilla 3 cups semisweet chocolate chips 3 cups old-fashioned rolled oats 2 cups sweetened, flaked coconut 2 cups (8 ounces) chopped pecans 1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or line with a silicone baking mat. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; set aside. 3. In a large mixing bowl, beat the butter on medium speed until smooth and creamy, about 2 minutes. Gradually beat in the sugars and continue to beat until light and fluffy, scraping the bowl as necessary, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just combined. With a wooden spoon or large rubber spatula stir in the chocolate chips, oats, coconut and pecans.

Cool cookies on the baking sheets. drop ¼ cup dough onto the baking sheets. spacing them about 3 inches apart. rotating the sheets halfway through. Bake until the edges are set but the middles still look light and puffy. For each cookie. about 12-15 minutes.4. .