Cowboy Cookies

Cowboy Cookies?!

Yee Haw!

Love the name so I had to give them a try.

Plus the recipe is filled with all of my favorites:  chocolate, oatmeal, coconut, and pecans.

Yippee!

The first batch was a little too sweet for me, so I adjusted the recipe and ...... Taaa-Daaa!

Yummy - Yummy - Yummy - Yummy - Yummy Goodness!!!

Delightfully decadent to say the least.  These cookies are so very delicious.

Everyone I shared them with just loved them.

Definitely my new favorite chocolate chip recipe straight from the Lone Star State.

Enjoy!

Cowboy Cookies     *Printable Recipe*
adapted from Lemons and Lima Beans

3 cups flour

1 tbsp baking powder

1 tbsp baking soda

1 tbsp cinnamon

1 tsp salt

1 1/2 cups butter, at room temperature

1 cup sugar

1 cup brown sugar

3 eggs

1 tbsp vanilla

3 cups semisweet chocolate chips

3 cups old-fashioned rolled oats

2 cups sweetened coconut flakes

2 cups chopped pecans (8 oz) 

Preheat oven to 350ºF.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In a second bowl, beat the butter on medium speed until smooth. Add the sugar and brown sugar and beat for another 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla. 

Stir in the flour mixture, blending until just combined. Add the chips, oats, coconut, and pecans and stir until fully incorporated.

Drop by rounded tablespoon onto an ungreased baking sheet, making sure to allow plenty of room between cookies. Bake for 10-12 minutes or until the edges are set and golden brown. Allow the cookies to cool on the pan for 1-2 minutes before placing on a cooling rack.