Cowboy Cookies
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
5 dozon
ingredients
- 473.18 ml all-purpose flour
- 4.92 ml baking soda
- 4.92 ml salt
- 2.46 ml baking powder
- 226.79 g unsalted butter, softened
- 177.44 ml granulated sugar
- 177.44 ml light-brown sugar
- 2 large eggs
- 4.92 ml pure vanilla extract
- 354.88 ml old fashioned oats
- 170.09 g semi-sweet chocolate chips
- 85.04 g pecan halves
- 118.29 ml shredded unsweetened coconut
directions
- Preheat oven to 350°C.
- Sift flour, backing soda, salt and baking powder into a medium bowl.
- Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium and add eggs 1 at a time. Beat in vanilla.
- Reduce speed to low and slowly add mixed dry ingredient mixture until just incorporated. Beat in oats, chocolate, pecans and coconut until combined. Dough can be refrigerated for up to 3 days.
- Using a 1-1/2 inch ice cream scoop or small spoon, drop dough onto backing sheets, spacing 3" apart.
- Bake until edges of cookies begin to brown, 11-13 minutes. Transfer baking sheets to wire rack and let cook for 5 minutes. Transfer cookies to rack. (Cookies can be stored up to 3 days.
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