eaten: cowboy cookies

As much as I love the internet and pinterest, nothing beats magazines for me. I love flipping through pages, ripping out recipes and inspiring images. In a kick of cleaning out a couple of weeks ago, I decided to go through my recipe stack and toss what didn't interest me and start cooking the things that I had saved.

These cookies from a Martha Stewart magazine were the magic recipe. I had just acquired coconut, pecans and mini chocolate chips from a friend who was moving and cleaning out her freezer. Perfect.

Since I have made them twice and both times they were a huge hit. The first time they were for a BBQ and Steve and I ate almost the whole first pan out of the oven without even thinking about it. Chunky, chewy, yum.  

Cowboy Cookies

The Martha Stewart Show, September Fall 2008

• Yield Makes about 3 dozen

Ingredients

• Vegetable oil cooking spray
• 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 light-brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups old-fashioned oats
• 6 ounces semisweet chocolate, cut into 1/4-inch chunks (1 cup) -I used a combination of mini choc. chips and regular sized ones.
• 3 ounces (3/4 cup) pecan halves -I used a combination of pecan pieces and halves.
• 1/2 cup shredded unsweetened coconut

Directions

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. In a medium bowl, whisk together flour, baking soda, salt, and baking powder.
2. Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
3. Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until combined. (Dough can be refrigerated for up to 3 days.)
4. Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart.
5. Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer baking sheets to a wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool. (Cookies can be stored up to 3 days.)