Cowboy cookies are a yummy twist on oatmeal cookies with the addition of chocolate chips, coconut, pecans and cinnamon. I have tried other Cowboy Cookie recipes, but this one is a real winner with my family. Recipe makes 30 cookies, using a medium cookie scoop (1.5 tbsp capacity).
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp kosher (coarse) salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 tsp pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup large flake (old-fashioned) oats
- 2/3 cup sweetened flaked coconut
- 2/3 cup chopped pecans
- Preheat the oven to 350 degrees and prepare a baking pan (or two) with parchment paper or a silpat liner.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and set aside.
- In another bowl combine the chocolate chips, oats, coconut and pecans and set aside.
- In the bowl of an electric mixer, beat the butter on medium speed until smooth.
- Add the granulated sugar and brown sugar and beat for another 2 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
- Stir in the flour mixture, blending until just combined.
- Add the chocolate chips, oats, coconut, and pecans and stir until fully incorporated.
- Using a medium cookie scoop (1.5 tbsp capacity), drop dough onto the baking sheet, cookies will spread so allow ample space between cookies (I baked 8 cookies at a time). Flatten the tops slightly with your hand or the bottom of a glass.
- Bake for 10-12 minutes or until the edges are set and golden (baking times can vary depending on your oven, so keep an eye on the cookies and adjust according).
- Allow the cookies to cool on the pan for 1-2 minutes before placing on a cooling rack.