Cowboy Cookies

Cowboy Cookies are my all time favorite cookie. Maybe its because of my love for all things Country and my attraction to Cowboys. Maybe its because they are an even better version of the already perfect chocolate chip cookie due to the addition of coconut, oatmeal, and pecans. Maybe its because I make them jumbo size so you get the best of both cookie worlds, a soft chewy center and crispy edges. Whatever the reason, I love them and I know you will too. 

A word of warning though, you need to use some serious elbow grease to make these cookies. The batter is very thick because of all the fixings mixed in but just be patient and make sure its all evenly combined so each cookie is full of each sweet treat. 

Cowboy Cookies are a Texan favorite. My recipe is actually adopted from Laura Bush's recipe. And you know what they say "Everything is Bigger in Texas" and these cookies follow that motto to a tee. Each monster size cookie is made with a heaping 1/4 cup of dough!! 

Not only do the cookies look fun so jumbo sized, they also taste even better that way because the middle stays soft and more cake-like but yet the edges are nice and crunchy. That way you can solve the age old cookie dilemma of Chewy vs Crispy.

However, if you're a big fan of just crispy cookies or if you want to make more cookies you can always  just drop tablespoons of the dough. Its just as delicious in a different way!

Cowboy Cookies are a staple Christmas cookie in the Riley household, but I also love them during the summer as well because they are an easy portable dessert for a picnic or casual backyard bbq. They are perfect for any season and I guarantee you will keep finding excuses to make these sweet treats! 

Cowboy Cookies

Ingredients:

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon baking soda

1 tablespoon ground cinnamon

1 teaspoon salt

1 1/2 cups butter (at room temperature)

1 1/2 cups granulated sugar

1 1/2 cups packed light-brown sugar

3 large eggs

1 tablespoon vanilla extract

2 1/2 cups semisweet chocolate chips

2 1/2 cups old-fashioned rolled oats

2 cups sweetened flake coconut

1 cup finely chopped pecans 

Directions:

Preheat oven to 350 F. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. 

In a large mixing bowl, beat butter on medium speed until smooth and creamy. Gradually beat in sugars to combine. Add eggs, one at a time, beating after each. Beat in vanilla extract. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. 

For extra large soft and chewy cookies, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 15-18 minutes, until edges are lightly browned- rotating sheets halfway through. 

For smaller crunchier cookies, drop heaping tablespoons of dough onto ungreased baking sheet. Bake for 13-16 minutes, until edges are lightly browned-rotating sheets halfway through.