Cowboy Cookies a Judy Paige Presentation
Indulge in the irresistible charm of "Cowboy Cookies: A Judy Paige Presentation," a delightful twist on the classic cookie that’s packed with hearty flavors and textures. This recipe combines buttery sweetness with chewy oats, rich chocolate chips, and a touch of tropical flair from shredded coconut. A dash of cinnamon adds warmth, while chopped pecans lend a satisfying crunch to every bite. These cookies are quick to whip up, with just 15 minutes of prep and 10 minutes of baking, making them perfect for last-minute treats or cozy gatherings. Yielding 36 generously sized cookies, they’re an ideal option for sharing—or satisfying your own sweet tooth all week long. Whether enjoyed fresh out of the oven or saved as a snack for later, these cowboy cookies are the perfect balance of nostalgic comfort and elevated flavor.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 2 cups old-fashioned oats
- 1 cup shredded coconut, unsweetened
- 1.5 cups semisweet chocolate chips
- 1 cup pecans, chopped
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined.
Fold in the oats, shredded coconut, chocolate chips, and chopped pecans until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers look slightly underbaked.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
8996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 555.7 g | 712% | |
| Saturated Fat | 337.1 g | 1686% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2774 mg | 121% | |
| Total Carbohydrate | 984.7 g | 358% | |
| Dietary Fiber | 99.9 g | 357% | |
| Total Sugars | 610.9 g | ||
| Protein | 113.8 g | 228% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 771 mg | 59% | |
| Iron | 42.5 mg | 236% | |
| Potassium | 4418 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
