I got the recipe for these cookies from the Sister's Cafe blog, and man, were they good. Full of chewy oats, sweet coconut, and creamy chunks of chocolate, these cookies were a really hearty version of a chocolate chip cookie. Mmmm!
Cowboy Cookies
2 cups old-fashioned rolled oats
2 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/8 tsp cinnamon
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
2/3 cup sugar
2 eggs, at room temperature
1 tsp vanilla
2 cups semi sweet chocolate chips or chunks (I used milk chocolate)
1 cup chopped pecans or shredded coconut (optional- I used the coconut)
In a large bowl stir together the oats, flour, baking soda, baking powder, salt, and cinnamon. In the bowl of your mixer blend the butter and sugars until smooth, about 2 minutes. Add the eggs and continue to beat until fluffy, about 1 1/2 minutes. Blend in vanilla. Using a wooden spoon, stir in dry mixture, half at a time. Mix in chocolate chips and coconut. Refrigerate dough for at least 1-2 hours (I did not do this). Heat oven to 350. Line baking sheet with parchment paper or spray. Using a scant 1/4 cup per cookie shape dough into balls and slightly flatten (I just dropped balls on). Place about 2 inches apart. Bake for 12-14 minutes. Let cool on pan for 5 minutes and then transfer to wire rack to cool completely.
**To change it up--**
Omit the chocolate chips, cinnamon and nuts and add:
2 cup white chocolate chips
1 cup dried sweetened cranberries
2 cups old-fashioned rolled oats
2 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/8 tsp cinnamon
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
2/3 cup sugar
2 eggs, at room temperature
1 tsp vanilla
2 cups semi sweet chocolate chips or chunks (I used milk chocolate)
1 cup chopped pecans or shredded coconut (optional- I used the coconut)
In a large bowl stir together the oats, flour, baking soda, baking powder, salt, and cinnamon. In the bowl of your mixer blend the butter and sugars until smooth, about 2 minutes. Add the eggs and continue to beat until fluffy, about 1 1/2 minutes. Blend in vanilla. Using a wooden spoon, stir in dry mixture, half at a time. Mix in chocolate chips and coconut. Refrigerate dough for at least 1-2 hours (I did not do this). Heat oven to 350. Line baking sheet with parchment paper or spray. Using a scant 1/4 cup per cookie shape dough into balls and slightly flatten (I just dropped balls on). Place about 2 inches apart. Bake for 12-14 minutes. Let cool on pan for 5 minutes and then transfer to wire rack to cool completely.
**To change it up--**
Omit the chocolate chips, cinnamon and nuts and add:
2 cup white chocolate chips
1 cup dried sweetened cranberries
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