Thick and chewy oatmeal cookies with chocolate chips, shredded coconut, and toasted pecans. We're not so sure why these cookies are named after cowboys, but they're so good we don't care!
- 1 cup unsalted butter (softened)
- 1 1/2 cups light brown sugar (packed)
- 1/4 cup granulated sugar (50g per 1/4 cup)
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all purpose flour
- 1 3/4 cups quick cooking oats
- 3/4 cup old fashioned oats (70g per 3/4 cup)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup chocolate chips
- 1/3 cup finely chopped pecans
- 1/2 cup shredded coconut
- Line two baking sheets with silicone baking mats or parchment paper. Set aside.
- Place the butter, brown sugar and granulated sugar in a medium bowl. Use a mixer to beat on medium speed for 1 minute, or until well-combined.
- Add the eggs and vanilla extract and continue to beat for 30 seconds, until smooth.
- Add the flour, oats, spices, baking soda and salt to the bowl. Beat on low speed, scraping the sides of the bowl with a rubber spatula as needed, until a thoroughly combined.
- Fold in the chocolate chips, pecans and shredded coconut.
- Preheat the oven to 350°F.
- Divide the cookie dough into 30 balls using roughly 1 1/2 Tbsp. of dough for each and arrange them spaced 1 1/2-inches apart on the baking sheets. Transfer the sheets to the freezer for 10-15 minutes.
- Place cookies onto a lined sheet tray. Bake the cookies for 15-17 minutes on the middle rack of oven, until puffy and golden brown at the edges.
- Check to see that cookies are done. Remove from oven or add time as needed.
- Allow the cookies to rest on the sheets for 5-10 minutes, then transfer them to a wire rack to cool completely before serving.