cook like james

Cowboy Cookies

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon baking powder

8 ounces (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

3/4 cup light-brown sugar

2 large eggs

1 teaspoon vanilla  

1 1/2 cups old-fashioned oats

6 ounces Ghiradelli semisweet chocolate bar or, cut into 1/4-inch chunks or 1 cup bits

3 ounces (3/4 cup) pecan halves, toasted and chopped finely, or pulsed in mini cuisinart

1/2 cup shredded unsweetened coconut

1.     Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Sift flour, baking soda, salt, and baking powder into a medium bowl.

2.     Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.

3.     Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until combined.

4.     Using a #20 ice cream scoop or a tablespoon, drop dough onto baking sheets, spacing 3 inches apart.

5.     Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer baking sheets to wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool. (Cookies can be stored up to 3 days.)