Cowboy Cookies

Cowboy Cookies

Ingredients

• 1 cup unsalted butter, softened

• 1 cup brown sugar, packed

• ½ cup granulated sugar

• 2 large eggs, room temp

• 1 tbsp vanilla extract

• 2 cups all-purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• ½ tsp salt

• 1 tsp cinnamon (optional but nice)

• 1½ cups old-fashioned oats

• 1 cup semi-sweet chocolate chips

• 1 cup shredded sweetened coconut

• ½–1 cup chopped pecans or walnuts (optional but classic)

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Instructions

1. Cream it
   Preheat oven to 350°F (175°C). Cream butter and both sugars until light and fluffy (2–3 minutes).

2. Add wet ingredients
   Beat in eggs one at a time, then vanilla.

3. Dry mix
   In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.

4. Combine
   Gradually mix dry ingredients into wet until just combined.

5. Load ’em up
   Fold in oats, chocolate chips, coconut, and nuts.

6. Bake
   Scoop 2-tbsp dough balls onto lined baking sheets, spacing well.
   Bake 10–12 minutes, until edges are golden and centers look slightly soft.

7. Cool
   Let cookies sit on the pan 5 minutes, then transfer to a rack.

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Pro Tips 🤠

• Chewier cookies: Chill dough 30 minutes before baking

• Extra thick: Use cold butter + chill dough

• Toasty coconut flavor: Toast coconut lightly before mixing in

• Monster-sized: Use ¼-cup scoops, bake 13–15 minutes

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Storage

• Room temp: 3–4 days in an airtight container

• Freeze dough balls up to 3 months (bake from frozen, add 1–2 minutes)

If you want a Texas-sized bakery version, no-coconut twist, or gluten-free option, I’ve got you 🤠🍪