Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups rolled oats
- 1 cup semi-sweet chocolate chips
- 1 cup shredded coconut
- 1 cup chopped pecans
Feel free to swap pecans for walnuts if that’s what you have on hand, or use dark chocolate chips for a richer flavor. Remember, it’s about what works for you!
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes. This step is crucial for that perfect chewy texture.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this to the creamed mixture, mixing until just combined.
- Stir in the oats, chocolate chips, coconut, and pecans. This is where the magic happens—watch your bowl transform into a chunky, glorious dough.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake the cookies for 10-12 minutes, or until the edges are golden brown. Don’t worry if the centers look a bit soft—they’ll firm up as they cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely. Sneak a warm one, if you can’t resist!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Cowboy Cookies, recipe, cooking, food
