Ingredients

1 cup Unsalted Butter

softened to room temperature

1 cup Dark Brown Sugar

firmly packed

0.5 cup Granulated Sugar

100g

2 large Eggs

2 teaspoons Vanilla Extract

2 cups All-purpose Flour

1 teaspoon Baking Soda

0.75 teaspoon Table Salt

1 teaspoon Ground Cinnamon

optional

2 cups Old-fashioned Rolled Oats

1.5 cups Sweetened Shredded Coconut

1 cup Coarsely Chopped Pecans

1.5 cups Semisweet Or Milk Chocolate Chips

or a blend of the two

Cowboy Cookies

Sugar Spun Run (Sam)

Serves	Prep	Cook	Total	Shares
35	20 min	13 min	33 min	4

Saddle up, partner--we're making cowboy cookies! Full of flavor and texture, this recipe combines coconut, pecans, oats, and chocolate to make one unique cookie, no horse or lasso required. Recipe includes a how-to video!

dessertcookies

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Recommended Equipment

Oven

Spatula

Large bowl

Whisk

Baking sheet

Parchment paper

Measuring cups/spoons

Scoop

Electric mixer (or stand mixer)

Instructions

Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.

In a large bowl, combine butter and sugars and use an electric mixer (or you may use a stand mixer) to cream together until thoroughly combined and light and fluffy.

1 cup Unsalted Butter
softened to room temperature
1 cup Dark Brown Sugar
firmly packed
0.5 cup Granulated Sugar
100g

Add eggs and vanilla extract and stir until thoroughly combined.

2 large Eggs
2 teaspoons Vanilla Extract

In a separate bowl whisk together flour, baking soda, salt, and cinnamon until thoroughly combined.

2 cups All-purpose Flour
1 teaspoon Baking Soda
0.75 teaspoon Table Salt
1 teaspoon Ground Cinnamon
optional

Gradually stir dry ingredients into wet (either using mixer on low-speed or by hand) until ingredients are thoroughly combined.

Add oats, coconut, pecans, and chocolate chips and use a spatula to stir together until ingredients are evenly distributed.

2 cups Old-fashioned Rolled Oats
1.5 cups Sweetened Shredded Coconut
1 cup Coarsely Chopped Pecans
1.5 cups Semisweet Or Milk Chocolate Chips
or a blend of the two

Drop cookie dough by heaping 2 Tablespoon-sized scoop onto prepared baking sheet, and, if desired, use your hands to round into a ball (the dough will be a bit sticky, but this will make rounder, more uniform looking cookies). Space cookies at least 2” apart.

Transfer to 350F (175C) preheated oven and bake for 12-14 minutes and edges of cookies are light golden brown. Centers may seem slightly underbaked still, this is fine, allow cookies to cool completely on baking sheet where they will finish baking but still be soft and chewy.