Cowboy Cookies
These cookies are just what you'd expect them to be: big, bold, nutritious, and delicious!
Servings: 16
Ingredients
- 2 cups all purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter at room temperature
- 1/2 cup white granulated sugar
- 2/3 cup light or dark brown sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups "old-fashioned" rolled oats
- 1 cup slivered almonds
- 1/2 cup coconut flakes
- 1 cup semi-sweet chocolate chips
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a standing mixer (outfitted with the paddle attachment), beat the butter and white sugar at medium speed until light and fluffy - - 3-5 minutes. Add the brown sugar, and beat for just 1 minute. At medium-low speed, beat in the eggs one at a time. Then beat in the vanilla extract.
- At low speed, beat in the flour mixture a half-cup or so at a time. Increase mixer speed as necessary to insure all ingredients are thoroughly combined.
- At medium speed (and increasing to "high" speed if necessary to keep the machine working), beat in the oats, almonds, coconut, and chocolate chips.
- Cover the bowl with cling film, and refrigerate for 30-60 minutes. When you are ready to bake, center the oven rack and preheat the oven to 350°F.
- Form the dough into 1/4-cup-size balls (a 2-inch-diameter ice cream scoop is helpful here). Place 6 balls on each parchment-lined baking sheet. With water-moistened knuckles, gently flatten the balls. Bake until the cookies color and crisp at the edge but are still soft in the center -- 14-16 minutes.