Cinnamon: 1 teaspoon (optional, but adds a nice warmth)
Unsalted butter: 1 cup (2 sticks), at room temperature
Baking powder: 1 teaspoon
Brown sugar: 1 cup, packed
Eggs: 2, large
Salt: 1/2 teaspoon
Rolled oats: 2 cups
Semi-sweet chocolate chips: 1 cup
Chopped pecans: 1 cup (you can substitute with walnuts or leave nuts out if preferred)
Shredded coconut: 1 cup (sweetened or unsweetened based on preference)
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
Cream Butter and Sugars:
In a large mixing bowl, use an electric mixer to cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Add Eggs and Vanilla:
Beat in the eggs, one at a time, followed by the vanilla extract, mixing until well combined.
Incorporate Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in Oats and Mix-Ins:
With a spatula or wooden spoon, fold in the rolled oats, chocolate chips, chopped pecans, and shredded coconut until evenly distributed throughout the dough.
Shape and Bake Cookies:
Drop rounded tablespoons of the dough onto the prepared baking sheets, leaving about 2 inches between each cookie for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Serve and Enjoy:
Once cooled, serve the cowboy cookies immediately or store them in an airtight container at room temperature for up to a week.
