Last week I was in the mood to bake cookies which, if you haven’t noticed, is a rarity around here. I’d rather bake a pan of brownies or a cake or pretty much anything besides cookies. Cookies get on my nerves. You have to bake pan after pan of them and the whole process just drags on for hours. Not my thing.

Anyway, back to the cookies. I tweeted that I was in the mood for a cookie with a ton of oatmeal and everyone suggested either ranger cookies or cowboy cookies. I’m not really sure of the difference – I think ranger cookies are supposed to have Rice Krispies and M&Ms whereas cowboy cookies just has chocolate chips, or in my case, chocolate chunks. I went with the cowboy cookies since I had all the ingredients for that one.

These cookies are fabulous. I love oatmeal cookies that have tons of stuff in it (not just oatmeal cookies with 3 raisins) so these are right up my alley. Coconut, chocolate, walnuts, every bite has something in it. The kiddo loved them, too. I made a half batch and they were gone within 2 days!

Cowboy Cookies
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup 2 sticks unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups old-fashioned oats not instant or quick-cooking
  • 1 cup semisweet chocolate chips or chocolate chunks
  • 3/4 cup walnuts
  • 1/2 cup shredded unsweetened coconut
  • Vegetable-oil cooking spray
  1. Preheat oven to 350 degrees.
  2. Into a bowl, sift together flour, baking soda, salt, and baking powder.
  3. With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Reduce speed to medium. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  4. With mixer on low speed, gradually add flour mixture, beating until just incorporated. Beat in oats, chocolate, walnuts, and coconut until just combined.
  5. Coat baking sheets with cooking spray; line with parchment, and spray parchment. Using a 1 1/2-inch ice-cream scoop or a tablespoon, drop dough onto prepared sheets, about 3 inches apart.
  6. Bake, rotating sheets halfway through, until edges of cookies begin to brown, 16 to 18 minutes. Transfer sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool completely. Cookies can be stored up to 3 days at room temperature in airtight containers



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