Chocolate Chip Cowboy Cookies with Coconut and Pecans
Cowboy Cookies aren't fancy, but they don't need to be. These oversized cookies are thick, chewy, and full of texture from oats, coconut, and pecans, with plenty of chocolate chips scattered throughout. They hold up well for mailing, but they're just as good straight from the oven with a scoop of ice cream.
Servings 50
Calories 256kcal
Ingredients
- 3 cups flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 1 ½ cups butter softened (3 sticks)
- 1 ½ cups sugar
- 1 ½ cups brown sugar
- 3 eggs
- 1 tablespoon vanilla
- 3 cups semi-sweet chocolate chips
- 3 cups old-fashioned rolled oats
- 2 cups sweetened coconut
- 2 cups chopped pecans
Instructions
- Preheat the oven to 350º. Line baking sheets with parchment paper.
- In a large bowl, whisk the flour, baking powder, soda, cinnamon and salt.
- Add butter, white sugar and brown sugar to the bowl of a stand mixture and beat on medium high until light and fluffy, about three minutes. Add eggs one at a time, beating after each until incorporated. Beat in vanilla.
- Add flour mixture, beating just until combined. Add chocolate chips, oatmeal, coconut and pecans, beating until they are incorporated.
- Use a ¼ cup ice cream scoop and scoop onto the prepared baking sheet. Bake until lightly brown around the edges. Allow to cool on the pan for 10 minutes before removing to a wire rack.
Notes
- You don't have to refrigerate the dough, but if you do, let it come to room temperature before making into cookies.
