Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 1 cup
- Baking soda: 1/2 teaspoon
- Vanilla extract: 1 teaspoon
- Cinnamon: 1 teaspoon optional, but adds a nice warmth
- Unsalted butter: 1 cup 2 sticks, at room temperature
- Baking powder: 1 teaspoon
- Brown sugar: 1 cup packed
- Eggs: 2 large
- Salt: 1/2 teaspoon
- Rolled oats: 2 cups
- Semi-sweet chocolate chips: 1 cup
- Chopped pecans: 1 cup you can substitute with walnuts or leave nuts out if preferred
- Shredded coconut: 1 cup sweetened or unsweetened based on preference
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
Cream Butter and Sugars:
- In a large mixing bowl, use an electric mixer to cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Add Eggs and Vanilla:
- Beat in the eggs, one at a time, followed by the vanilla extract, mixing until well combined.
Incorporate Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in Oats and Mix-Ins:
- With a spatula or wooden spoon, fold in the rolled oats, chocolate chips, chopped pecans, and shredded coconut until evenly distributed throughout the dough.
Shape and Bake Cookies:
- Drop rounded tablespoons of the dough onto the prepared baking sheets, leaving about 2 inches between each cookie for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Serve and Enjoy:
- Once cooled, serve the cowboy cookies immediately or store them in an airtight container at room temperature for up to a week.