I absolutely love Cowboy cookies. This is coming from a girl that isn't a big cookie eater. Like I have said before, I can bake one killer cookie, but I've never been big on eating them. Not with these sweet treats! I'll suck Cowboy cookies down. They are a mix of just about everything in your pantry, they have a bite to them, they are chewy, and in my mind they are just the perfect cookie. If you're looking for that one true perfect cookie to dip into you tall glass of ice cold milk, this is it my friends. Welcome to the Country....
2 cups all-purpose flour
1 teaspoon baking soda
1 tsp. salt
1/2 tsp. baking powder
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
3/4 cup packed light-brown sugar
2 large eggs
1 tsp. vanilla extract
1 1/2 cups old-fashioned oats (not instant or quick-cooking)
1/2 cup Milk Chocolate Chips
1/2 cup White Chocolate Chips
3/4 cup walnuts (optional)
1/2 cup shredded unsweetened coconut
Vegetable-oil cooking spray
Preheat oven to 350 degrees.
Into a bowl, sift together flour, baking soda, salt, and baking powder.
With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Reduce speed to medium. Add eggs, one at a time, beating well after each addition. Beat in vanilla.With mixer on low speed, gradually add flour mixture, beating until just incorporated. Beat in oats, chocolate, walnuts, and coconut until just combined.
Coat baking sheets with cooking spray; line with parchment, and spray parchment. Using a 1 1/2-inch ice-cream scoop or a tablespoon, drop dough onto prepared sheets, about 3 inches apart.
Bake, rotating sheets halfway through, until edges of cookies begin to brown, 16 to 18 minutes. Transfer sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool completely. Cookies can be stored up to 3 days at room temperature in airtight containers