TEXAS-SIZED COWBOY COOKIES

INGREDIENTS:
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1½ cups butter, softened
1½ cups granulated sugar
1½ cups packed brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups old-fashioned rolled oats
2 cups semi-sweet chocolate chips
2 cups toasted pecans, chopped
1½ cups shredded coconut
Optional: 1 cup raisins

DETAILED INSTRUCTIONS:

1. Prep Work (15 mins):

• Toast pecans at 350°F for 8-10 minutes
• Let butter and eggs reach room temperature
• Line baking sheets with parchment

1. Dry Mixture:

• Whisk flour, baking powder, baking soda
• Add cinnamon and salt
• Set aside

1. Wet Mixture:

• Cream butter until light (3 mins)
• Add both sugars, beat 2 more mins
• Add eggs one at a time
• Mix in vanilla

1. Combine & Chill:

• Gradually add dry ingredients
• Fold in oats, chocolate, pecans, coconut
• Chill dough 1 hour

1. Baking:

• Preheat oven to 350°F
• Scoop 1/4 cup portions
• Space 3 inches apart
• Bake 12-15 minutes until edges golden
• Cool 5 mins on pan, then transfer

TIPS FOR SUCCESS:

• Toast nuts for enhanced flavor
• Don’t skip chilling time
• Use parchment for easy removal
• Rotate pans halfway through baking
• Store in airtight container up to 5 days

VARIATIONS:

• Swap pecans for walnuts
• Try butterscotch chips
• Add dried cranberries
• Include M&Ms for extra color

Makes 24 large cookies
Prep time: 30 mins
Chill time: 1 hour
Bake time: 12-15 mins per batch