Cowboy Cookies

Cowboy Cookies: 

3/4 cup (80 grams) walnuts or pecans, toasted and chopped

1 cup (226 grams) unsalted butter, room temperature

2/3 cup (140 grams) dark brown sugar

1/2 cup (100 grams) white granulated sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

2 cups (260 grams) all purpose flour

1 1/4 teaspoon baking soda

1/2 teaspoon salt

2 cups (195 grams) old-fashioned rolled oats

1/4 cup (35 grams) sweetened flaked coconut

1/2 cup (90 grams) semi sweet chocolate chips

1/2 cup (50 grams) raisins


Place one oven rack in the top third of the oven, and one oven rack in the bottom third of the oven.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until creamy and smooth (about 2 - 3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, and rolled oats. Add the flour mixture to the creamed mixture and beat just until incorporated. Stir in the nuts, coconut, chocolate chips, and raisins. 

Form dough into balls, about golf ball size cup (55 grams) for each cookie. Place six balls of dough on each baking sheet. With moistened hands, gently flatten each ball of dough into a 3/4 inch (2 cm) thick cookie. Bake the cookies at 350 for 8 to 10 minutes. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to wire rack for them to cool.