Cowboy Cookies: A Hearty, Chewy Treat
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups rolled oats
1 1/2 cups semisweet chocolate chips
1 cup chopped pecans (or walnuts)
1 cup shredded sweetened coconut
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Cream the Wet Ingredients:
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add the Mix-Ins:
Fold in the rolled oats, chocolate chips, chopped nuts, and shredded coconut until evenly distributed throughout the dough.
Shape and Bake:
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers will appear slightly underbaked but will set as they cool.
Cool and Serve:
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Serve and enjoy!