I have made these cookies for many years now and I honestly don’t know why they are called cowboy cookies. Hearty enough for a cowboy working on the range, maybe? It’s a recipe I got from a friend. This is a cookie I often include in my holiday tins or trays for neighbors and friends and they are well received. I, personally, think these are better the day after you bake them but that opinion is certainly up for discussion. My boys enjoy helping me make them, as well as being official taste testers. Who wouldn’t want to taste test a cookie full of flavor that includes chocolate chunks, coconut, pecans and oats? Perfect with a tall glass of ice cold milk.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon balking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups old-fashioned oats
- 1 cup semi-sweet chocolate chunks
- 1 cup chopped pecans
- ½ cup shredded coconut
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
- In the bowl of a stand mixer, beat softened butter, brown sugar and granulated sugar with mixer on high-speed until pale and creamy, about 3 minutes. Reduce speed to medium and add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and add flour mixture, all at once, beating until just incorporated. Beat in oats, chocolate chunks, pecans and coconut until mixed.
- Using a 1 ½-inch scoop drop dough onto baking sheets spacing about 3 inches apart. Bake at 350 degrees F. for 12 - 15 minutes, until center is set and edges begin to brown. Remove from oven and cool on baking sheet 2 minutes. Remove to wire cooling rack to cool completely. Store in airtight container.