Cowboy Cookies
Chocolate chip cookies with oats, toasted pecans, toasted coconut and a hint of cinnamon.
Ingredients
- 2 1/2 cups (300) g all-purpose flour
- 2 teaspoons (5.2 g) ground cinnamon
- 1 1/2 teaspoons (6 g) baking powder
- 1 1/2 teaspoons (6 g) baking soda
- 1 teaspoon (6 g) salt
- 1 cup (226 g) unsalted butter slightly cold
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) brown sugar packed
- 2 large or extra large eggs slightly cold
- 2 cups (300 g) semi-sweet or dark chocolate chips
- 2 cups old fashioned rolled oats
- 1 cup toasted coconut
- 1 cup toasted pecans
Instructions
- Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugars until smooth, about 2 minutes. Scrape down the sides of the bowl.
- Add the eggs one at time and mix until well incorporated. Scrape down the sides of the bowl and mix for an additional 30 seconds.
- With the mixer on low speed, add the flour mixture. Mix until combined.
- Stir in the chocolate chips, oats, toasted coconut and toasted pecans.
- Using a 2.25-inch cookie scoop, scoop balls of dough onto the cookie sheet. Bake for 12 to 14 minutes. The cookies are done when the edges are slightly golden brown. The top may look a little soft. That's ok! The cookies will continue to bake a little while they cool.