These cookies are a delightful twist on the classic cowboy cookies, offering a rich and satisfying treat.
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Whisking helps evenly distribute the leavening agents and spices.
In a large bowl, beat the butter until creamy using an electric mixer. Gradually add the granulated sugar and brown sugar, beating until fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Adding eggs one at a time ensures they are fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Avoid overmixing to keep the cookies tender.
Fold in the chocolate chunks, oats, coconut, and pecans until evenly distributed.
Use a spatula to gently fold in the mix-ins without overworking the dough.
Using a cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
A cookie scoop ensures uniform cookies that bake evenly.
Bake in the preheated oven for 17-19 minutes, or until the edges are lightly browned.
Rotate the baking sheets halfway through for even baking.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
Cooling on the baking sheets helps the cookies set before transferring.
Serve the cookies with your favorite beverage and enjoy!
These cookies pair wonderfully with a glass of milk or a cup of coffee.
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