Ingredients
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup old-fashioned rolled oats
1 cup semisweet chocolate chips
Half a cup of finely chopped coconut (sweetened or unsweetened, to taste)
1/2 cup chopped pecans
Instructions:
Set aside two baking sheets and line them with parchment paper. Preheat your oven to 350°F (175°C).
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream together the butter, granulated sugar, and brown sugar until smooth and creamy.
Blend the egg and vanilla essence until thoroughly blended.
Gradually add the dry ingredients to the butter mixture, mixing just until combined.
Add the pecans, chocolate chips, shredded coconut, and oats and fold them in.
Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.Using a spoon, gently press them down.
Bake for 10 to 12 minutes, or until the edges are golden brown, in a preheated oven.
After a few minutes, let the cookies rest on the baking sheets before moving them to a wire rack to finish cooling.
Here are a few tips to enhance your Cowboy Cookies:
Use room temperature butter for easier mixing and a creamier texture.
Make sure your baking soda and baking powder are fresh to ensure proper rising.
If you have time, chill the dough for at least 30 minutes to enhance the flavors and prevent excessive spreading.
Keep an eye on the cookies during the last few minutes of baking to prevent over-baking, as oven temperatures can vary.
Enjoy your delicious Cowboy Cookies!