America's Test Kitchen Cowboy Cookies

Not sure why these are called cowboy cookies, but maybe it’s because they have a lot of different ingredients in here, including pecans, chocolate, coconut, and oatmeal. I made these a little smaller and baked them for 12 minutes total, flipping the baking tray at 6 min.

Cowboy Cookies (~from America’s Test Kitchen)

This hearty cookie is softened by Cook's Country new version of an old classic recipe.

Makes 16 cookies.

INGREDIENTS

·        1 1/4 cups flour

·        3/4 tsp. baking powder

·        1/2 tsp. baking soda

·        1/2 tsp. salt

·        1 1/2 cups packed light brown sugar

·        12 tablespoons melted butter, cooled

·        1 large egg plus 1 egg yolk

·        1 tsp. vanilla

·        1 1/4 cups rolled oats

·        1 cup pecans, toasted and coarse chopped

·        1 cup sweetened shredded coconut (used 2/3 cup sweetened shredded coconut)

·        2/3 cup semisweet chocolate chips

DIRECTIONS

1. Heat oven to 350 degrees.  Line cookie sheets with parchment paper.  Whisk flour, baking powder, baking soda, and salt together in a bowl.

2. Whisk sugar, melted butter, egg and yolk, and vanilla in a large bowl until combined, Stir in flour mixture until no dry streaks remain.  Stir in oats, pecans, coconut, and chocolate chips until fully combined (mixture will be sticky).

3. Lightly spray 1/4 cup dry measuring cup with vegetable oil spray (used slightly smaller amount).  Drop level 1/4 cup portions of dough onto prepared sheets, staggering 8 portions per sheet and spacing them about 2 1/2 inches apart.  Divide any remaining dough among portions.

          X          X           X           (spacing example)

                X           X

          X           X           X

4. Bake cookies, 1 sheet at a time; until edges are browned and set and centers are puffed with pale, raw spots, 15 to 17 minutes (baked 12 min), rotating sheet halfway through baking (rotated at 6 min).  Do not overbake.

5. Let cookies cool on sheet for 5 minutes, then transfer to wire rack and let cool completely before serving. (Cookies can be stored in airtight container for up to 3 days.)

NOTES:

Cookies continue to bake even after they are removed from the oven.  To avoid over baking, take the cookies out of the oven when they are slightly underdone and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.