Pecan and Coconut Oatmeal Chocolate Chip Cookies Recipe from The Kitchen Magpie (aka Cowboy Cookies)

I added the weights for ease of preparation. Bar cookie option at bottom.

Ingredients

• 1 cup salted butter
• 1 cup white sugar (200 g)
• 1 cup brown sugar (170 g)
• 2 large eggs
• 1 teaspoon vanilla
• 1 1/4 cups flour (150 g)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups flaked coconut (170 g) (I used unsweetened from Indian grocery store to cut the sweetness a bit.)
• 2 1/2 cups large flake oats (225 g)
• 1 1/2 cups chocolate chips (255 g)
• 1 1/2 cups toasted (coarsely chopped) pecans (180 g) (Could increase these a bit if skipping the chocolate chips.)

Instructions

• Preheat the oven to 350°F
• Cream the butter and sugars together with a mixer until light and fluffy. 
• Beat in the eggs, one at a time until combined. Add in the vanilla, mix in.
• Whisk together the flour, salt and baking soda.
• Add the dry ingredients into the wet, mixing thoroughly. Add the oats, combine. 
• Stir (by hand) in the coconut, pecans and chocolate chips until combined. (I did this all with the KitchenAid.)
• Form into balls and place onto baking sheets 2 inches apart. Bake in the 350 degree oven for 10-11 minutes, or until they are golden brown.
• Remove and let cook on the baking sheets for 10 minutes then place onto wire baking racks to cool completely.

Bar cookie option: Spread in 13 x 9 pan lined with parchment, bake at 350 for about 28 minutes. They were still jiggly when they came out but getting golden around edges. 

Nutrition

Calories: 171kcal