Cowboy Cookies

For 30 -36 cookies, Cowboy Cookies keeps the list centered on butter, granulated sugar and packed light brown sugar. Set aside about 40 minutes.

• Yield 30 -36 cookies
• Ready in 40 minutes
• Prep 30 minutes
• Cook 10 minutes

Ingredients

• 1 cup butter, softened (I use salted butter)
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 2 large eggs (100 g out of shell)
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 2 cups old-fashioned rolled oats ( for quick oats)
• 1 1/2 cups sweetened coconut flakes
• 2 cups semisweet chocolate chips
• 1 to 1 1/2 cups chopped, toasted pecans ( for toasting)

Instructions

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
2. In a large mixing bowl with a handheld electric mixer (or in an electric stand mixer fitted with the paddle attachment), cream together the butter, granulated sugar, brown sugar, baking soda, baking powder, cinnamon and salt until light, creamy and well-mixed, about 1-2 minutes.
3. Add the eggs and vanilla, and mix well, scraping down the sides of the bowl as needed.
4. Add the flour, oats, and coconut, and mix until just combined. A few dry streaks are ok. Add the chocolate chips and pecans and mix until evenly combined (don't over mix).
5. Roll the dough into 2- or 3-tablespoon size balls (I use a #40 cookie scoop), place several inches apart on the prepared baking sheets. Bake for 10-11 minutes until just set (don't over bake).

Let the center settle before you cut it, or the slices will slump.