Cowboy Cookies

A stack of 3 cookies made with oats, chocolate chips and pecans

Cowboy Cookies are thick and chewy bakery-style Oatmeal Cookies with chocolate chips, pecans and shredded coconut. They are easy to make and impossible to resist!

INGREDIENTS

  • 1/2 cup unsalted butter softened to room temperature
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup old-fashioned rolled oats quick oats are ok, don't use instant oats or steel-cut oats
  • 1 cup semi-sweet chocolate chips divided
  • 3/4 cup shredded coconut sweetened or unsweetened
  • 1/2 cup chopped pecans

INSTRUCTIONS

  1. Preheat the oven to 350F degrees and line 2 large cookie sheets with parchment paper.
  2. In a large bowl using an electric mixer, beat the butter, brown sugar, and white sugar together until fluffy.
  3. Mix in the egg and vanilla extract.
  4. Turn the mixer down to low speed and carefully mix in the flour, baking soda and salt.
  5. Mix in the oats.
  6. With a large rubber spatula or wooden spoon, stir in 3/4 cup chocolate chips, coconut and pecans.
  7. Form the dough into balls about 3 tablespoons in size and place the cookie dough balls 3 inches apart on the lined cookie sheets.
  8. Bake 1 sheet at a time on the middle rack of the oven for 11-13 minutes, or until the tops look set.
  9. Remove from the oven and add a few more chocolate chips (from the remaining 1/4 cup) to the top of each cookie). Cool on the cookie sheet for 4 minutes, then transfer to a wire rack to continue cooling.

NOTES

Store cookies in an airtight container at room temperature for up to 3 days.
Recipe can be doubled to make about 32 large cookies. You will need a very large bowl to double the recipe. 

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