INGREDIENTS YOU’LL NEED:
1 Cup.Of (2 sticks) unsalted butter, softened.
1 Cup.Of granulated sugar.
1 Cup.Of brown sugar, packed.
2 large eggs.
1 Tsp.Of pure vanilla extract.
2 Cups.Of all-purpose flour.
1 Tsp.Of baking powder.
1 Tsp.Of baking soda.
1/2 Tsp.Of salt.
2 Cups.Of old-fashioned rolled oats.
1 Cup.Of semi-sweet chocolate chips.
1 Cup.Of sweetened shredded coconut.
1 Cup.Of chopped pecans (or walnuts).
Turn on the oven to 350 °F (175 °C). To avoid sticking, line two baking pans with parchment paper.
It should take around two to three minutes to beat together the softened butter, granulated sugar, and brown sugar in a large mixing bowl until the mixture becomes light and fluffy.
Add the vanilla essence next, then add the eggs one at a time. Mix the ingredients consistently until they are well blended.
Mix the all-purpose flour, baking powder, baking soda, and salt together in a basin separate from the rest of the ingredients. In the big mixing bowl, gradually add the dry ingredient combination to the wet components. Don’t overmix; just blend well.
Incorporate the old-fashioned rolled oats, semi-sweet chocolate chips, sweetened shredded coconut, and chopped pecans (or walnuts) into the mixture in a gentle folding motion. The dough will start to have texture and chunks.
Drop rounded portions of dough onto the prepared baking sheets using a cookie scoop or a spoon, spacing them approximately 2 inches apart.
Bake for 10 to 12 minutes in a preheated oven, or until the sides are golden brown but the centers are still a little gooey. Don’t overbake the cookies since they will continue to solidify as they cool. It is best to leave the cowboy cookies to cool for a few minutes on the baking sheets before moving them to wire racks where they may finish cooling.
Grab a drink of milk and indulge in the homey comfort of your handmade cowboy cookies after they have cooled. In your own house, have a flavor of the Old West by sharing them with friends and family.