Cowboy Cookies

This recipe is from the “I Am Baker” website with a few small changes.

These cookies are easy to make gluten free as well. Just sub the flour and oats to make the cookies gluten free. I use King Arthur measure for measure GF flour and Bob’s Red Mill GF quick cooking rolled oats. 

Ingredients

• 2 cups (180 g) rolled oats
• 1 ¾ cups (220 g) all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¼ teaspoon nutmeg
• ¾ cup (1 ½ sticks / 170 g) salted butter, room temperature
• 1 ¼ cups (250 g) light brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 ½ cups (255 g) semi-sweet chocolate chips
• 1 cup (100 g) chopped pecans
• 1 cup (80 g) sweetened flaked coconut
• flaky sea salt, for sprinkling after baking

Directions

1. Preheat oven to 375°F. Line baking sheets with parchment paper.
2. In a large bowl, whisk together rolled oats (2 cups) flour (1 3/4 cups) cinnamon (1 tsp) baking powder (1/2 tsp) baking soda (1/2 tsp) salt (1/2 tsp) and nutmeg (1/4 tsp). Set aside.
3. In a stand mixer with paddle attachment (or large bowl with hand mixer), beat butter (3/4 cups) and brown sugar (1 1/4 cups) on medium until smooth and creamy, about 2 to 3 minutes.
4. Add eggs one at a time, beating well after each addition. Mix in vanilla (1 tsp) until fully combined.
5. With mixer on low, gradually add the dry ingredients until just incorporated; don’t overmix.
6. Stir in chocolate chips (1 1/2 cups) pecans (1 cups) and coconut (1 cup) by hand (or on very low speed) until evenly distributed.
7. Using a 2-tablespoon scoop, drop dough onto prepared sheets, spacing cookies 2 to 3 inches apart. 
8. Bake 9 to 11 minutes, until edges are set and lightly golden but centers still look soft. (They will firm up as they cool.)
9. Sprinkle the warm cookies with flaky sea salt. Let them rest on the baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.