Why You’ll Love This Recipe

This isn’t just any cookie recipe; it’s a taste of Texas! With a mouthwatering combination of chocolate, oats, coconut, and pecans, each biscuit is generously packed with flavor. The hint of cinnamon adds a warmth that makes every bite comforting and delightful. Plus, this recipe is easy to follow, drawing in bakers of all levels. Consider it your new favorite go-to for cookies, especially when you want to impress your friends and family!

The Recipe

Ingredients:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 1/2 cups unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 1/2 cups packed light brown sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 3 cups semi-sweet chocolate chips
• 3 cups old-fashioned rolled oats
• 2 cups sweetened shredded coconut
• 2 cups chopped pecans

Step-by-Step Instructions:

1. Preheat the oven: Start by preheating your oven to 350°F (175°C). To prepare for baking, line two large baking sheets with parchment paper.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. Make sure they’re well mixed for even flavor.
3. Cream the butter and sugars: In another mixing bowl, beat the softened butter along with the granulated sugar and brown sugar. Use a hand mixer or a stand mixer on medium speed for about 2-3 minutes until it becomes light and fluffy.
4. Add the eggs and vanilla: One at a time, add the large eggs to the mixture, ensuring to mix well after each addition. Finally, pour in the vanilla extract and continue mixing until everything is smooth.
5. Combine wet and dry ingredients: Gradually mix in the flour mixture to the butter mixture. It’s best to do this on low speed until it’s just combined, avoiding overmixing.
6. Fold in the mix-ins: Take a spatula or wooden spoon and gently fold in the chocolate chips, rolled oats, shredded coconut, and chopped pecans. Ensure that these tasty additions are uniformly distributed throughout the dough.
7. Scoop and shape: Use a large cookie scoop or a spoon to drop rounded tablespoons of dough onto your prepared baking sheets. Space them about 2 inches apart. For a neater appearance, lightly flatten each ball of dough with your fingers or the back of a spoon.
8. Bake the cookies: Place the baking sheets in your preheated oven and bake for 12-15 minutes. You want the edges to be golden brown while keeping the centers slightly soft to maintain that chewy texture.
9. Cool and enjoy: Once baked, let the cookies cool on the baking sheet for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature!

Serving and Storage Tips

• Serving: These delectable cowboy cookies pair excellently with a glass of cold milk, a cozy cup of coffee, or simply on their own for a delightful snack.
• Storage: Keep leftover cookies in an airtight container at room temperature, where they’ll stay fresh for up to a week. If you want to extend their life, freeze them in a freezer-safe bag for up to three months.

Helpful Notes

• For the best texture, make sure your butter is fully softened before mixing.
• If you prefer a slightly less sweet cookie, you can reduce the amount of chocolate chips to 2 cups.
• Toasting the pecans before adding them to the dough brings out their flavor and adds an extra dimension of richness to your cookies.

FAQs

1. Can I make these cookies without coconut?
Certainly! If coconut isn’t your thing, feel free to skip it altogether. You may substitute it with an equal amount of chopped nuts or an extra portion of oats for a similar texture.

2. Can I use quick oats instead of old-fashioned oats?
Yes, you can use quick oats, but keep in mind that the texture of the cookies will vary slightly. Quick oats will yield a softer cookie, while old-fashioned oats provide that sought-after chewiness.

3. How do I prevent the cookies from spreading too much?
A good trick is to chill the dough for about 20-30 minutes before baking. This helps the cookies maintain their shape while baking, and you might also use a baking sheet with higher rims to control their spread further.

4. Can I make these cookies smaller?
Absolutely! If you want to enjoy smaller portions, just use less dough for each cookie. Adjust the baking time to about 9-11 minutes, keeping a close eye to avoid overbaking.

5. Can I freeze the cookie dough?
Yes! Simply scoop the dough into balls and freeze them on a baking sheet until they’re firm. Once frozen, transfer the cookie balls to a freezer bag and they can be stored for up to 3 months. When you’re ready to bake, just add 1-2 extra minutes to the baking time.