Cowboy Cookies
Cowboy Cookies takes roughly 30 minutes from beginning to end. This hor d'oeuvre has 359 calories, 4g of protein, and 20g of fat per serving. This recipe serves 36 and costs 56 cents per serving. This recipe is liked by 1485 foodies and cooks. It is brought to you by Brown Eyed Baker. If you have pecans, baking soda, eggs, and a few other ingredients on hand, you can make it. With a spoonacular score of 36%, this dish is rather bad. Users who liked this recipe also liked Cowboy Cookies , Cowboy Cookies, and Cowboy Cookies.
Servings: 36
Preparation duration: 15 minutes
Cooking duration: 12 minutes
Ingredients:
1 tablespoon baking powder
1 tablespoon baking soda
3 large eggs
3 cups all-purpose flour
1½ cups granulated sugar
1 tablespoon ground cinnamon
1½ cups packed light brown sugar
3 cups old-fashioned rolled oats
2 cups (8 ounces) chopped pecans
1 teaspoon salt
3 cups semisweet chocolate chips
2 cups sweetened, flaked coconut
1½ cups (3 sticks) unsalted butter, at room temperature
1 tablespoon vanilla
Equipment:
baking paper
baking sheet
oven
whisk
bowl
mixing bowl
wooden spoon
spatula
Cooking instruction summary:
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or line with a silicone baking mat.2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; set aside.3. In a large mixing bowl, beat the butter on medium speed until smooth and creamy, about 2 minutes. Gradually beat in the sugars and continue to beat until light and fluffy, scraping the bowl as necessary, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just combined. With a wooden spoon or large rubber spatula stir in the chocolate chips, oats, coconut and pecans.4. For each cookie, drop ¼ cup dough onto the baking sheets, spacing them about 3 inches apart. Bake until the edges are set but the middles still look light and puffy, about 12-15 minutes, rotating the sheets halfway through. Cool cookies on the baking sheets.
Step by step:
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or line with a silicone baking mat.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; set aside.
3. In a large mixing bowl, beat the butter on medium speed until smooth and creamy, about 2 minutes. Gradually beat in the sugars and continue to beat until light and fluffy, scraping the bowl as necessary, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just combined. With a wooden spoon or large rubber spatula stir in the chocolate chips, oats, coconut and pecans.
5. For each cookie, drop ¼ cup dough onto the baking sheets, spacing them about 3 inches apart.
6. Bake until the edges are set but the middles still look light and puffy, about 12-15 minutes, rotating the sheets halfway through. Cool cookies on the baking sheets.
Nutrition Information:
covered percent of daily need
