You won the jackpot with this delicious buttery cowboy cake recipe! Every bite has delicious oatmeal, chocolate, coconut and walnuts! Whether you call it a cowboy cookie or a ranger cookie, this oatmeal cookie recipe is an extraordinary cookie you must make.
The first cowboy bread I made was very disappointing. The recipe calls for crispy rice to lose its crispness within a few hours. It took more than ten years to recover from this fiasco and push again. It’s time to try again!
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You won the jackpot with this delicious buttery cowboy cake recipe!
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Ingredients
- 3 cups flour
1 tablespoon baking powder
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (3 sticks) butter, at room temperature
- 1 1/2 cups sugar
- 1 1/2 cups brown sugar
- 3 eggs
- 1 tablespoon vanilla
- 3 cups semisweet chocolate chips
- 3 cups old fashioned oatmeal
- 2 cups angel flake coconut
- 1 1/2 cups chopped pecans
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in bowl.
- In a very large bowl, beat butter until smooth and creamy. Gradually beat in sugars, and combine thoroughly.
- Add eggs one at a time, beating after each addition. Mix in vanilla.
- Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans.
- For each cookie, scoop out 1/4 cup of cookie dough, roll into balls and space 3 inches apart on baking sheet.
- Bake for 15 to 17 minutes, until edges are lightly browned. Middles may have areas that appear slightly under done. Remove cookies from rack to cool.
