These giant, loaded, classic American 'Cowboy' Cookies are packed with chocolate, oats, coconut, and pecans. They're sturdy and don't need to be refrigerated, making them an ideal road trip snack. This recipe makes a large batch, perfect for sharing, taking to a party, or packing for a trip. You can also halve the recipe if you don't need quite so many.
Ingredients
- 3cupall-purpose flour
- 1tbspbaking powder
- 1tbspbaking soda
- 1tbspground cinnamon
- 1tspkosher salt
- 1.5cupbutterroom temperature
- 1.5cupgranulated sugar
- 1.5cuplight brown sugarpacked
- 3large eggslarge
- 1tbspvanilla extract
- 3cupsemisweet chocolate chips
- 3cupold-fashioned rolled oats
- 2cupsweetened flaked coconut
- 2cupchopped pecans
Method
- 1Preheat oven to 350°F (180°C). Whisk together flour, , , cinnamon, and salt.
- 2Beat until smooth and creamy. Gradually add both sugars and beat until combined.
- 3Add eggs one at a time, moxing lightly inbetween, then mix in vanilla.
- 4Stir in the dry ingredients until just combined. Fold in chocolate chips, oats, coconut, and pecans.
- 5Scoop 2 heaping tablespoons of dough per cookie onto ungreased baking sheets, spacing them about 3 inches apart.
- 6Bake for 13–15 minutes, until the edges are lightly browned and the centers are still slightly soft.
- 7Let cool on the baking sheet for 10 minutes before transferring to a cooling rack.
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