Texas Cowboy Cookies

By MaryEllen

This makes a huge volume of dough. Use the Kitchen Aid bowl to cream and mix. Transfer the dough to a larger bowl to allow for mixing. The size of these is OBSCENE! Even the "smaller" version is too big. Use a regular 1 T measure and bake for 12 minutes. Flatten with the back of a spoon, as they have a tendency not to spread.

Ingredients

• 3 cup flour
• 1 Tbs baking powder
• 1 Tbs baking soda
• 1 Tbs cinnamon
• 1 tsp salt
• 3 sticks butter, softened
• 1 1/2 cup sugar
• 1 1/2 cup brown sugar
• 3 egg
• 1 Tbs vanilla
• 3 cup chocolate chip
• 3 cup rolled oats
• 2 cup coconut flakes
• 2 cup pecans, chopped
• Servings: 36
• Nutrition Facts
• Serving size: 1/36 of a recipe (2.6 ounces).
• Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
• Nutrition information calculated from recipe ingredients.
• Amount Per Serving
• Calories 334.41
• Calories From Fat (47%) 156.41
• % Daily Value
• Total Fat 18.47g 28%
• Saturated Fat 9.09g 45%
• Cholesterol 37.87mg 13%
• Sodium 286.38mg 12%
• Potassium 113.89mg 3%
• Total Carbohydrates 41.74g 14%
• Fiber 2.63g 11%
• Sugar 19.38g
• Protein 4.05g 8%
• Recipe Type: Cookies, Dessert
• Reviews
• 5 stars - Competes with Mrs. Fields for best of the bunch! - ME 1/22/2007

Preparation

Step 1

1. Preheat oven to 350.

2. In a bowl, mix together flour, baking powder and soda, cinnamon and salt. In a large bowl beat butter on medium speed till creamy, about 1 minute. Add sugars and beat for 2 minutes. Add eggs one at at time, beating after each addition. Add vanilla then the flour mixture. Stir till combined. Add chips, oats, coconut and pecans.

3. For Cowboy cookies, drop 1/4 cup dough onto ungreased baking sheet, spacing 3 inches apart. Bake for 17-20 minutes until edges are lightly browned, rotating sheets half way through cooking time. Cool on baking sheets for a minute or two before removing to racks to cool.

4. For 6 dozen small cookies, use 2 tablespoons dough for each. Bake 15-18 minutes.