Name: Alex’s Cowboy Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 cups old-fashioned rolled oats; 3/4 cup (1 1/2 sticks) unsalted butter, softened; 1 1/4 cups granulated sugar; 1 cup packed light brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup raisins; 1/2 cup raw pecan pieces; 1/2 cup sweetened shredded coconut; 1/2 cup semisweet chocolate chips

Alex’s Cowboy Cookies

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My husband has the biggest sweet tooth I know. There isn’t a night that goes by that I don’t see him chowing down on something sugary before bed. These cowboy cookies are his absolute favorite. I know if I make a batch of these, they’ll be gone in a couple of days!

Author: Addie Gundry
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: Makes 30 cookies 1x
Category: Bakery

Ingredients

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2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups old-fashioned rolled oats
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/4 cups granulated sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup raisins
1/2 cup raw pecan pieces
1/2 cup sweetened shredded coconut
1/2 cup semisweet chocolate chips

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Instructions

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a medium bowl, combine the ﬂour, baking soda, baking powder, salt, and oats and toss with a fork to mix.
In a stand mixer ﬁtted with the paddle attachment, beat the butter, 1 cup of the granulated sugar, and the brown sugar on medium-high speed for 2 minutes, until creamy. With the machine running on medium speed, add the eggs and vanilla and beat for an additional 2 minutes. By hand, fold in the raisins, pecans, coconut, and chocolate chips—the batter will be stiff and thick.
Put the remaining 1/4 cup granulated sugar in a small bowl. Using a cookie scoop, shape the dough into 2-inch balls, then roll each in your palms to smooth the outside. Dip the ball into the sugar and place on the prepared baking sheets about 1 1/2 inches apart. Use the bottom of a glass to gently press each into a 1 1/2-inch circle.
Bake for 12 to 15 minutes until the cookies are ﬁrm.
Cool on wire racks. These cookies hold very well and will keep in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.

Find it online: https://foodgardening.mequoda.com/recipe/alexs-cowboy-cookies/