I love cowboy cookies. Mostly because they can basically be anything and everything thrown into one cookie. They are like the kitchen sink of desserts. A little bit of this, a little of that, and you have a delicious classic dessert. I made two dozen of these cookies last Thursday morning on the Fourth of July. I had three of them for breakfast…it was the perfect way to start the day. I used mini chocolate chips because it seemed like there is already enough “textury” ingredients in these cookies ie: coconut, pecans, etc., but I wanted that semi-sweet chocolate flavor.
There are also two whole cups of oats in this cookie which make them extra chewy 🙂 You know if you’re into that kind of thing. Hope you enjoy!
Chewy Cowboy Cookies
2 sticks of unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups rolled oats
1/2 cup chopped pecans
1 (6-ounce) package mini semi-sweet chocolate chips
1/2 cup flaked unsweetened coconut
Preheat oven to 350 degrees F.
In a large bowl, cream the butter, granulated sugar, and brown sugar. Add eggs and the vanilla and beat until well blended. Stir in the flour, baking soda, salt, and baking powder. Add oats, nuts, chocolate chips and coconut, mix until combined. Spoon cookie mixture onto greased foil lined cookie sheet. Bake for 8 to 10 minutes. Transfer the cookies to a wire rack to cool.
Hope you have a cookie-for-breakfast-kind-of-day
Love, Grey & Brianna
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Chocolate Chip Cookies…with walnuts! Grey & Brianna’s
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Whole-Wheat Fig Thumbprint Cookies Grey & Brianna’s
Vegan Oatmeal Raisin Cookies Family Fresh Cooking