Some cookies are buttery, sweet delicacies that melt in your mouth. A lavish dessert, in a bite or two.
Cowboy cookies are something different. Ingredients such as oats, coconut and pecans pack in nutritional value and elevate these cookies to good snacking…getting you back in the saddle. Of course, that’s only one way to look at them. The other? Well, you just can’t ignore the fact that these cookies are delicious. After all, with chocolate chips in the mix, what would you expect?
This cookie is a combination between two of our family favorites…an oatmealy-coconut cookie and a chocolate chip cookie. In fact, some even say they trump chocolate chip cookies…but I don’t think I’d go that far.
And the dough. Beware. The dough is amazing too!
If the sight, sound and smell of these cookies do the cowboy round-up, you won’t have any dough or cookies left hanging around for long. Yee-haw!
- 1 cup shredded coconut (I use unsweetened)
- ¾ cup chopped pecans
- ½ cup butter, softened
- 1 ½ cup brown sugar
- ½ cup sugar
- 2 eggs, room temperature
- 1 ½ tsp vanilla
- 2 cups flour (I use 1 cup whole wheat, 1 cup all purpose)
- 1 tsp baking soda
- ½ tsp salt
- 2 cups oats (I use quick oats)
- 1 cup chocolate chips
Sprinkle coconut and pecans in a baking pan and bake at 350 degrees until lightly toasted, about 6-8 minutes, stirring every two minutes. Cool.
Cream butter and sugars until light and fluffy. Add eggs and vanilla, and beat well.
Combine flour, soda and salt. Add to creamed mixture and beat well.
Stir in oats, chocolate chips, toasted coconut and pecans.
Form dough into balls (about the size of a walnut), place on cookie sheet and bake at 350 degrees for 10-12 minutes.