​Texas Cowboy Cookies

 

​Prep time: 15 mins | Bake time: 10–12 mins | Yields: ~24 large cookies

​The Rest of the Ingredients

​To finish what you started, you'll need these dry goods and mix-ins:
​The Base:
​2 cups All-purpose flour
​1 tsp Baking powder
​1 tsp Baking soda
​1 tsp Cinnamon (essential for that "cowboy" warmth)
​½ tsp Salt
​1 tsp Vanilla extract
​The Hearty Bits:
​2 cups Rolled oats (Old Fashioned work best for texture)
​1 ½ cups Semi-sweet chocolate chips
​1 cup Shredded coconut (sweetened or unsweetened)
​1 cup Chopped pecans

​Instructions

​Cream the Butter & Sugars: In a large bowl, beat the softened butter with the brown and granulated sugars until light and fluffy.
​Add Wet Ingredients: Mix in the eggs one at a time, followed by the vanilla extract.
​Whisk Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
​Combine: Slowly add the dry ingredients to the wet mixture. Do not overmix!
​The "Everything" Fold: Fold in the oats, chocolate chips, coconut, and pecans by hand using a spatula.
​Bake: Scoop large rounds (about ¼ cup each) onto a parchment-lined baking sheet. Bake at 175°C (350°F) for 10–12 minutes or until the edges are golden but the centers still look slightly soft.
​Cool: Let them sit on the pan for 5 minutes to firm up before moving them to a wire rack.
​Pro Tip
​If you want these to be truly "Texas-sized," use an ice cream scoop to portion them out. Also, chilling the dough for 30 minutes before baking prevents them from spreading too thin, keeping them nice and chunky!
​YES — enjoy those cookies!