Cowboy cookies are packed with oats, chocolate chips, pecans, and flake coconut. They’re hearty and substantial, and one batch makes about 3 1/2 dozen if scooped by the 1/4 cups. Or, use a standard size cookie scoop to yield about 6 dozen. These cookies are an evergreen favorite, but I think they’re especially good for sharing around the holidays.Use a standing mixer fitted with the paddle attachment for this recipe, if you have one. As I mentioned, the dough is high yield, so the dough almost reaches the top of my 5 quart KitchenAid stand mixer bowl. If you don’t have a stand mixer, use your largest mixing bowl, or even a large stainless steel stock pot to mix the dough in. Note the use of unsweetened flake coconut in this recipe. You can use sweetened flake coconut, with a sweeter end result. I do recommend the unsweetened coconut because it’s not as stringy as the sweet stuff, however, you could whiz the sweetened coconut in a food processor for 1-2 seconds for shorter flakes.
Preheat the oven to 350°F. Cover two or more large baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, or in a very large mixing bowl, beat the butter with an electric mixer until smooth and creamy. Add the granulated sugar and brown sugar. Beat to combine.
Add the eggs one at a time, mixing well after each addition, and adding the next only after the previous one is completely incorporated. Mix in the vanilla extract.
In a separate large bowl, whisk together the flour, wheat flour, baking soda, baking powder, cinnamon, and salt.
Stir the flour mixture into the creamed mixture until just combined.
Add the chocolate chips, oats, coconut, and nuts. Mix on low speed until all the ingredients are dispersed throughout the dough.
For extra large cookies, scoop cookie dough by level 1/4 cups, or use a standard size trigger ice cream scoop to portion dough onto the prepared pans. Or, use a standard size cookie scoop for smaller cookies. Space the dough mounds at least 3” apart.
Bake large cookies for 17-20 minutes, and smaller cookies for 14-16 minutes, or until the edges are lightly brown and the centers are still soft and a little pale. Let the cookies stand on the pan for 3-5 minutes or until firm enough to transfer to wire racks to cool completely.
Notes
Level 1/4 cups of the dough will yield an extra-large sized cookie. This dough can be portioned for smaller cookies using a standard size cookie scoop. This will yield about 6 dozen cookies.Store the cookies airtight for longevity.Avoid over-baking these cookies. Be sure to bake just until the edges are golden and the centers are set but still soft. When cool, the cookies will have slightly crisp edges with a soft, chewy center.