Cowboy Cookies
Ingredients
1 1/4 cups (6 1/4 ounces) all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed (10 1/2 ounces) light brown sugar
12 tablespoons unsalted butter, melted and cooled
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 1/4 cups (3 3/4 ounces) old fashioned rolled oats
1 cup pecans, chopped
1 cup (3 ounces) sweetened shredded coconut
2/3 cup (4 ounces) semisweet chocolate chips
Directions
Adjust oven rack to middle position and preheat to 350 degrees. Line 2 cookie sheets with parchment paper.
Whisk flour, baking powder, baking soda, and salt together in a bowl.
Whisk sugar, melted butter, egg and yolk, and vanilla in a large bowl until smooth and combined. Stir in flour mixture until no streaks remain. Stir in oats, pecans, coconut, and chocolate chips until fully combined.
Use a 1/4 cup measuring cup sprayed with non-stick spray to portion out cookies onto prepared sheets. Keep them spaced out by 2-3″ to prevent them from touching.
Bake cookies, one sheet at a time, until edges are brown and set and centers are puffed up with pale, raw, spots. Try not to overbake.
Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.