Cowboy Cookies

Instructions

• Preheat oven to 375 degrees F.  Line baking sheets with parchment paper or silicone baking mats.
• Whisk together the flour, baking soda, baking powder, ground cinnamon, and salt; set aside.
• Using a mixer, cream butter and sugars until light and fluffy. Add eggs one at a time; mix just until combined. Mix in the vanilla and add the dry ingredients in 3 parts. Continue mixing until combined, scraping down the bowl and beaters as you go.
• Stir in the chocolate chips, rolled oats, chopped pecans, and shredded coconut (optional). Drop by rounded 1 1/2 tablespoons onto parchment-covered baking sheets. Press down just a tad with the palm of your hand. Bake until lightly browned; 9-11 minutes.   Let the cookies cool for 5 minutes before moving them to cookie-cooling racks.

Notes

• Cream the sugar and butter until light and fluffy. This will take about 3 minutes in a stand mixer at level 4.
• Old-fashioned oats, also known as rolled oats, provide a chewier texture with more flavor than quick oats.
• For best results, use parchment paper or a silicone baking mat. These promote even baking and reduce spreading.
• Resist the urge to overbake the cookies. Cook until just very lightly browned.

Nutrition

Calories: 1629kcal | Carbohydrates: 196g | Protein: 20g | Fat: 88g | Saturated Fat: 46g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 787mg | Potassium: 818mg | Fiber: 13g | Sugar: 113g | Vitamin A: 1228IU | Vitamin C: 0.4mg | Calcium: 203mg | Iron: 10mg