Cowboy Cookies

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 2 teaspoons baking soda

• 1 teaspoon cinnamon

• 3/4 teaspoon salt

• 1 cup (2 sticks) unsalted butter, at room temperature

• 1 cup (packed) brown sugar

• 3/4 cup sugar

• 2 eggs

• 2 teaspoons pure vanilla extract

• 2 cups rolled oats

• 2 cups chocolate chips (semisweet and/or milk chocolate)

• 1 1/2 cups sweetened shredded coconut

• 1 1/2 cups crushed cornflakes

• 1 cup chopped pecans

Instructions

• Position oven rack in center of oven and preheat to 350°F. Line cookie sheets with parchment paper. 

• In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In a very large bowl, use an electric mixer to cream together butter and sugars. Beat at medium-high speed until light and fluffy. Scrape down sides, reduce speed to medium-low, and blend in eggs, one at a time. Add vanilla and beat until well incorporated.

• With mixer on low speed, blend in flour mixture until just combined. Use a large wooden spoon to stir in oats, chocolate chips, coconut, cornflakes, and pecans.

• Use a cookie scoop or large spoon to scoop mounds of dough (approximately 3 tablespoons per cookie) onto prepared cookie sheets, spacing about 2 inches apart. Bake for 12 to 15 minutes or until cookies are set and edges are beginning to turn golden brown. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely

Notes

For extra flavor and crunch from the pecans, I recommend toasting them by spreading them on a baking sheet and baking at 350°F for 7 to 10 minutes or until lightly browned, watching carefully.