Cowboy Cookies
Bake a batch of irresistible cowboy cookies filled with chocolate, pecans, and coconut. Always a hit for bake sales and afternoon treats!
Servings 12 servings
Ingredients
- 1 cup salted butter room temperature
- ¾ cup light brown sugar packed
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup sweetened coconut
- ¾ cup chopped pecans
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper (or lightly spray with cooking spray) and set them aside.
- Place the butter, brown sugar, and granulated sugar in a large mixing bowl. Using a stand mixer or electric hand mixer, cream the butter and sugars together until smooth and homogenous.1 cup salted butter, ¾ cup light brown sugar, ¾ cup granulated sugar
- Add the eggs and vanilla to the bowl. Use a spoon or the mixer on lowest speed to mix until just combined.2 large eggs, 1 teaspoon vanilla extract
- Add the flour, baking soda, and baking powder to the bowl. Mix with a spoon or on the lowest mixer speed until the dry and wet ingredients are fully combined.3 cups all-purpose flour, ½ teaspoon baking soda, 1 teaspoon baking powder
- Use a spoon or spatula to gently fold in the coconut flakes, chopped pecans, and chocolate chips making sure they are evenly distributed throughout the cookie dough.1 cup sweetened coconut, ¾ cup chopped pecans, 1 ½ cups semi-sweet chocolate chips
- Cover the cookie dough with plastic wrap and chill it in the fridge for 20 minutes.
- Using a large spoon or a 2-inch cookie scoop, drop balls of dough onto the prepared baking sheets leaving about two inches of space between each to allow the cookies to spread. (You may need to cook in two batches.)
- Bake for 13 minutes, switching places with the baking sheets halfway through, or until the edges start to turn golden brown.
- Remove from the oven and let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
- Repeat with any remaining cookie dough.
Notes
- Serving size - 2 cookies.
- Store completely cooled cookies in an airtight container at room temperature for about 5 days
- To freeze, place in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer-safe bag or container and store for up to three months.
- Thaw at room temperature (if frozen) for about 15 minutes. Rewarm in the microwave for about 10 seconds if desired.
Nutrition
Serving: 2cookies | Calories: 571kcal | Carbohydrates: 66g | Protein: 7g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 240mg | Potassium: 248mg | Fiber: 4g | Sugar: 37g | Vitamin A: 527IU | Vitamin C: 0.1mg | Calcium: 64mg | Iron: 3mg
