These Cowboy cookies are thick, chewy, and full of delicious toppings like shredded coconut, chocolate chips, and chopped pecans! Full of flavour, they taste like they just came out of the bakery! These easy cookies are a crowd pleaser and perfect for any occasion.If you haven’t heard of cowboy cookies before, they are thick, chewy cookies that have lots of yummy goodness mixed into the dough before they’re baked! These are the perfect cookies for anyone with a big appetite!I love baking these cookies for game days or parties because I know they will be a hit with everyone! No matter the occasion, these cookies are always the first to go!
°1 1/2 cups butter (softened at room temperature)
°11 cups light brown sugar (packed)
°A quarter cup of sugar
° 3 large eggs (at room temperature)
°1 tablespoon of vanilla extract
°1 tablespoon of yeast
°1 tablespoon of baking soda
°1 tablespoon ground cinnamon
°1 teaspoon of salt
°3 cups all-purpose flour (spoon and flat)
°3 cups old fashioned oats
°3 cups semi-sweet chocolate chips
°2 cups pecans (chopped and toasted)
°2 cups of unsweetened grated coconut
You my also like:
To begin, preheat your oven to 400°F (205°C) and line one or more baking sheets with parchment paper or a silicone baking mat.
In a medium dry skillet, add the chopped pecans and toast over medium heat until fragrant. Immediately remove from heat and transfer pecans to a clean bowl to stop roasting. Put aside.
2 cups of pecans
In a large mixing bowl (or using your stand mixer), cream the butter, brown sugar, and white sugar on low speed. Once blended, increase the speed to medium and beat the mixture until smooth and soft.
1½ cups butter, 1½ cups light brown sugar, 1½ cups sugar
Add the eggs, one at a time, beating between each addition. Next, mix the vanilla, cinnamon, baking powder, baking soda, and salt. Mix until it becomes homogeneous
3 large eggs 1 tablespoon vanilla extract 1 tablespoon baking powder 1 tablespoon baking soda 1 teaspoon salt 1 tablespoon ground cinnamon
Next, gradually add the all-purpose flour and whisk until just combined.
3 cups of all-purpose flour
Use a rubber spatula to gently fold in the rolled oats, chocolate chips, and shredded coconut.
3 cups semi-sweet chocolate chips 2 cups coconut flakes 2 cups unsweetened shredded coconut 3 cups old-fashioned oats
Roll the dough into evenly sized balls (about 1/2 cup of dough each) and spread them out on the prepared baking paper.
Bake at 400 F (205 C) for 15 to 17 minutes, flipping cookie sheets halfway through. If you are making smaller cookies, adjust the baking time accordingly.
Once the tops begin to brown, remove the cookies from the oven and let them cool on the pans for 15 minutes before transferring them to a wire rack to cool completely.