With everything being cancelled this year, there’s a good chance you’ve had to miss out on your favorite outdoor fair, or maybe even a rodeo. Worry not, I’ve got you covered with this weeks recipe for Cowboy cookies! Rumor has it that these Cowboy Cookies originated way back into the 1800’s and were a popular treat for cowboys to enjoy while they were out on the trail.
Now, just because times are a little different, you might not be out all day on a trail.. but these cookies will certainly still fit into everyone’s lifestyle! Besides, what’s not to love? Coconut, chocolate chips, pecans, and oats. These cookies are so delicious, they taste like they’re from a fancy bakery. They are soft, buttery, and full of nutty goodness. The recipe takes a bakery style cookie dough and adds in chocolate chips, oats, chopped pecan or walnut, and coconut flakes.
There is one major problem with these cookies though and it’s that they’re so addictive that you might just eat the whole batch!
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semi sweet chocolate chips
• 1 cup quick oats
• 3/4 cup chopped pecans
• 3/4 cup unsweetened coconut flakes
• Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper or a silicone baking mat.
• In the bowl of a stand mixer, add butter, brown sugar, and sugar and mix on low using the paddle attachment. Increase to medium and mix until smooth, about 1 minute.
• Add in the eggs and vanilla extract and beat until just combined, about 30 seconds.
• Add in all purpose flour, baking powder, baking soda, and salt. Mix until just combined. Add in the quick oats and mix until just combined.
• Pour in the chocolate chips, pecans, and coconut flakes and mix in using the paddle attachment or use a large spoon or rubber spatula to fold in.
• Divide the dough into about 12 equal pieces. Use hands to roll into large balls. Place onto prepared baking sheets, 6 per pan.
• Bake in the 400 degree oven for 10-12 minutes, until tops are golden brown.
• Let cool on pan 15 minutes before serving warm, or transfer to a wire rack to cool completely.