Cowboy Cookies

Cowboy Cookies (Adapted from Martha Stewart)

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
8 tablespoons unsalted butter, softened
8 tablespoons trans-fat free shortening
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups old-fashioned rolled oats
6 ounces bittersweet chocolate chips or chunks
3/4 cup coarsely chopped pecans, toasted
1/2 cup shredded unsweetened coconut

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, baking soda, salt, and baking powder.

In a large mixing bowl, beat together butter, shortening and sugars until creamy. Beat in eggs, one at a time, mixing until well combined after each. Mix in vanilla.

Add flour mixture and mix just until combined. Stir in oats, chocolate, pecans and coconut until combined.

Using a tablespoon cookie scoop, drop dough onto baking sheet lined with parchment paper. Bake cookies until the edges begin to brown, about 11 to 13 minutes. Remove and place baking sheet on a rack to cool for 5 minutes. Remove cookies from the baking sheet and place them on a wire rack to cool completely.

Makes about 60 cookies.

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