Texas Cowboy Cookies with Oats, Pecans & Coconut
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1½ cups rolled oats
1 cup chopped pecans
1 cup sweetened shredded coconut
1 cup chocolate chips (optional)
Preparation
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
In a separate bowl, whisk flour, baking soda, baking powder, and salt. Gradually add dry ingredients to wet ingredients and mix until combined. Fold in oats, pecans, coconut, and chocolate chips if using.
Scoop dough onto prepared baking sheets, spacing cookies apart. Bake for 10 to 12 minutes, or until edges are lightly golden and centers are soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Serving Tips
Serve warm or at room temperature with a glass of milk or cup of coffee.
Storage
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.