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Giant Cowboy CookiesRecipe Provided by Dance Ranch


Ingredients


1-1/2 Cups Unbleached All-Purpose Flour

1-1/2 Cups Old-fashioned Rolled Oats

1 Teaspoon Baking Soda

1 Teaspoon Ground Cinnamon

¾ Teaspoon Kosher Salt

1-1/2 Sticks (3/4 Cup) Unsalted Butter, room temperature

¾ Cup Light Brown Sugar

½ Cup Granulated Sugar

2 Large Eggs, room temperature

1 Teaspoon Pure Vanilla Extract

6 Ounces Bittersweet (61 Percent Cacao) Chocolate, cut into ½ inch pieces

1 Cup Pecan Hales (optional), toasted and coarsely chopped

½ Cup Unsweetened Shredded Coconut





Directions

  • Put oven rack in top third of oven.

  • Preheat oven to 350  degrees.

  • Whisk together flour, oats, baking soda, cinnamon, and salt. Set aside.

  • In a large bowl, beat butter with both sugars on medium speed until pale and fluffy.

  • To the butter and sugar mixture, add eggs, one at a time, beating well after each addition.

  • Then Beat in vanilla.

  • Reduce mixer speed to low and gradually add flour mixture, beating until just incorporated.

  • Beat in chocolate, pecans, and coconut until just combined.

  • (Dough can be covered in plastic, and refrigerated up to 3 days.)

  • Line baking sheets with parchment paper.

  • Take ¼ cup of dough and drop onto prepared sheets, about 3 inches apart.

  • Flatten each mound of dough with palm of hand.

  • Bake, rotating sheets halfway through, until edges just turn golden, 16 to 18 minutes

  • Transfer baking sheets to wire racks, and let cool for 5 minutes.

  • Transfer cookies to racks, let cool completely

  • Cookies can be stored in airtight containers at room temperature for up to 3 days.


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