Cowboy Cookies #Shorts

Saddle up, partner--we're making cowboy cookies! Full of flavor and texture, this recipe combines coconut, pecans, oats, and chocolate to make one unique cookie, no horse or lasso required.

Recipe: https://sugarspunrun.com/cowboy-cookies/

Ingredients
1 cup unsalted butter, softened to room temperature (226g)
1 cup dark brown sugar, firmly packed (200g)
½ cup granulated sugar (100g
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour (250g)
1 teaspoon baking soda
¾ teaspoon table salt
1 teaspoon ground cinnamon (optional)
2 cups old-fashioned rolled oats (212g)
1 ½ cups sweetened shredded coconut (123g)
1 cup coarsely chopped pecans (115g)
1 ½ cups semisweet or milk chocolate chips (or a blend of the two!) (255g)

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Instructions
Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
In a large bowl, combine butter and sugars and use an electric mixer (or you may use a stand mixer) to cream together until thoroughly combined and light and fluffy.
Add eggs and vanilla extract and stir until thoroughly combined.
In a separate bowl whisk together flour, baking soda, salt, and cinnamon until thoroughly combined.
Gradually stir dry ingredients into wet (either using mixer on low-speed or by hand) until ingredients are thoroughly combined.
Add oats, coconut, pecans, and chocolate chips and use a spatula to stir together until ingredients are evenly distributed.
Drop cookie dough by heaping 2 Tablespoon-sized scoop onto prepared baking sheet, and, if desired, use your hands to round into a ball (the dough will be a bit sticky, but this will make rounder, more uniform looking cookies). Space cookies at least 2” apart.
Transfer to 350F (175C) preheated oven and bake for 12-14 minutes and edges of cookies are light golden brown. Centers may seem slightly underbaked still, this is fine, allow cookies to cool completely on baking sheet where they will finish baking but still be soft and chewy.

Notes
Oats
I recommend whole oats for this recipe for the best texture. Substituting instant oats could make the cookies dry.

Coconut
I have only made this recipe using sweetened shredded coconut. While unsweetened coconut may work, the cookies will be less sweet and I would expect them to be more dry and prone to crumbling as well.

Making in Advance
The cookie dough may be made up to 5 days in advance of baking and stored tightly covered in the refrigerator.

Storing
After baking, cookies will stay fresh in an airtight container at room temperature for up to one week.

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