For when regular chocolate chip cookies just won’t cut it…
Cowboy cookies elevate chocolate chip cookies to a whole new level with the inclusion of coconut, oats, and pecans. Every time I bake these cookies I’m at war with myself as to whether this is cookie overkill. I mean there is, absolutely, nothing wrong with a traditional chocolate chip cookie? right? Do I really need the coconut? the pecans? the oats? …But then, a single bite later, and it all just makes sense. Why was this ever up for debate? These cookies are the whole kit and caboodle!
I can’t shake a stick at why these cookies are named cowboy cookies, but the people of Texas and Wyoming seem to have an affinity for them.
- 1/2 cup (1 stick) Butter (room temp)
- 1/2 cup Vegetable Shortening (room temp)
- 1/2 cup Sugar
- 1 cup Brown Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 2 1/2 cups Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 3/4 cup Oats
- 1 1/4 cup semi-sweet Chocolate Chunks
- 3/4 cup shredded Coconut
- 3/4 cup chopped Pecans
- Preheat the oven to 350 F degrees (~177 C).
- Cream together the butter, shortening, and sugars.
- Beat in the eggs.
- Beat in the vanilla and salt.
- Sift together the flour and baking powder.
- Add in the flour, and continue to beat until fully combined.
- Stir in the oats, chocolate, coconut, and pecans.
- Scoop about 2 tbsp worth of dough into your palm, and gently pat the dough into a small round disk. Because of the large amount of goodies in these cookies, it is easier to give them a rough shaping with your hands instead of directly scooping them onto the cookie sheets.
- Place the disks onto parchment lined baking sheets.
- Bake for 10 – 12 minutes, or until the tops of the cookies are no longer shiny. They might be slightly puffy and soft when you pull them out, but they will sink down and solidify as they cool.