Cowboy Cookies

By kathryns

Dough can be made up to this point, covered in plastic, and refrigerated up to 3 days. These make giant smores by putting squares of "milk" chocolate on one cookie and a roasted marshmellow on chocholate, top with another cookie and press together

Ingredients

• 1 1/2 cups unbleached all-purpose flour
• 1 1/2 cups old-fashioned rolled oats
• 1 teaspoon baking soda
• Arm & Hammer Pure Baking Soda 16 Oz
• $0.69 for 1 item thru 07/26
• 1 teaspoon ground cinnamon
• 3/4 teaspoon kosher salt
• 1 1/2 sticks (3/4 cup) unsalted butter, room temperature
• 3/4 cup light-brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 6 ounces bittersweet (61 percent cacao) chocolate, cut into 1/2-inch pieces
• 1 cup pecan halves, toasted and coarsely chopped
• 1/2 cup unsweetened shredded coconut

Details

Servings 1601
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

1. Preheat oven to 350 degrees with rack in top third. Whisk together flour, oats, baking soda, cinnamon, and salt. In a large bowl, beat butter with both sugars on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and gradually add flour mixture, beating until just incorporated. Beat in chocolate, pecans, and coconut until just combined. (Dough can be made up to this point, covered in plastic, and refrigerated up to 3 days.)
2. Line baking sheets with parchment. Using a 1/4-cup ice cream scoop, drop dough onto prepared sheets, about 3 inches apart. Flatten each with palm of hand. Bake, rotating sheets halfway through, until edges of cookies begin to turn golden, 16 to 18 minutes. Transfer sheets to wire racks; let cool 5 minutes. Transfer cookies to racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.