Cowboy Cookies
The kitchen sink of cookies, this glorious treat combines savory oats and butter with the perfect blend of sweetness from loads of semi-sweet chocolate chips, coconut and raisins.
Equipment
- Mixing Bowls
- Ice Cream Scooper
- Baking Pans
- Parchment Paper
- Hand Blender or Stand Mixer
- Measuring Cups/Spoons
Ingredients
- 1 cup unsweetened shredded coconut
- 1 cup (heaping) pecan halves
- 2 cups rolled oats
- 1 cup butter, softened (2 full sticks)
- 1 cup granulated sugar
- 1 cup packed dark brown sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 2 cups semi-sweet chocolate chips
- ½-¾ cup raisins optional
Instructions
- Preheat oven to 350℉.
- On a large baking sheet, lay the coconut, oats and pecans flat. Toast in the over for 8-10 minutes. Let cool completely on the baking sheet.
- In a large bowl, cream the butter, sugar and brown sugar until light and fluffy. Beat in the eggs and vanilla.
- In a separate bowl, combine the flour, salt and baking soda. Add this to the creamed mixture and combine well.
- If you used pecan halves, cut them into a fine chop.
- Mix the toasted coconut, oats, pecans, chocolate chips and raisins into the dough mixture and mix until all ingredients are combined.
- Drop by rounded tablespoons or with a cookie scoop onto a parchment-lined or greased baking sheet. Bake for 11-13 minutes, or until the sides of the cookies begin to brown slightly.
- Cool briefly on the baking sheet before transferring to a wire rack to cool completely (helps to keep them from crumbling).
- Serve and enjoy!