Cowboy Cookies

My favorite cowboy will be getting some cowboy cookies on his door step for his birthday.   I have a top secret recipe that is similar to this one, that everyone loves, especially the birthday boy.  But I wanted to make something new, and something I could post on my blog.  I deliberated for hours this morning trying to figure out what to make and which recipe to use.  I am very glad I choose this one because these cookies are amazing!  The dough is dark from all the cinnamon and I love that!  These will be a big hit at any event!!

Happy Birthday Lukas!!

This recipe makes a lot of cookies!

Cowboy Cookies - Adapted from Brown Eyed Baker

Yield: 4 Dozen Big Cookies - This recipe is 2/3 of the original recipe...

Ingredients:

2 Cups Flour

2 Teaspoons Baking Soda

2 Teaspoons Baking Powder

2 Teaspoons Cinnamon

2/3 Teaspoon Salt, I just eye-balled it...

2 Sticks Unsalted Butter, room temperature

1 Cup Sugar

1 Cup Brown Sugar

2 Eggs

2 Teaspoons Vanilla

2 Cups Chocolate Chips

2 Cups Old Fashion Rolled Oats

1 1/3 Cup Shredded Coconut, Sweetened or Unsweetened is fine

1 1/2 Cup Pecans, Chopped

Directions:

1. Preheat oven to 350.  Prepare baking sheet.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; set aside.
3. In a large mixing bowl, or the bowl of your Kitchen Aid mixer with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Gradually beat in the sugars and continue to beat until light and fluffy, scraping the bowl as necessary, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. 
4. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just combined. 
5. With a wooden spoon or large rubber spatula stir in the chocolate chips, oats, coconut and pecans. I continued to use my mixer and it was very full, almost over flowing.  
6. For each cookie, scoop a heaping tablespoon of dough onto the baking sheets, spacing them about 2 inches apart. Bake until the edges are set but the middles still look light and puffy, about 10-13 minutes, rotating the sheets halfway through. Cool cookies on the baking sheets.
7. Enjoy!!